Description
Roast bone-in beef loin is a luxurious and flavorful main dish, featuring a tender, marbled cut of beef roasted on the bone for maximum juiciness and depth. Ideal for formal dinners and festive occasions.
Ingredients
Units
Scale
- 1 bone-in beef loin roast (about 6–8 pounds)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 pounds baby potatoes (optional)
Instructions
- Preheat oven to 450°F (230°C).
- Pat the beef dry with paper towels and place it on a roasting rack in a large roasting pan.
- In a small bowl, mix together olive oil, minced garlic, rosemary, sage, salt, and pepper to form a paste.
- Rub the herb paste all over the beef loin.
- If using, toss baby potatoes with olive oil, salt, and pepper and place around the roast.
- Roast at 450°F (230°C) for 15 minutes to sear the exterior.
- Reduce oven temperature to 325°F (165°C) and roast for 1.5 to 2 hours, or until internal temperature reaches 130°F (54°C) for medium-rare.
- Remove from oven, tent loosely with foil, and let rest for 15–20 minutes.
- Slice against the grain and serve.
Notes
- Substitute thyme for rosemary or add Dijon mustard to the herb rub for variation.
- Use a bed of root vegetables in place of a roasting rack for added flavor.
- Create a red wine reduction using pan drippings for an elegant sauce.
- Resting the roast is essential for juicy, tender slices.
- Bone-in roast delivers better flavor and moisture than boneless.
Nutrition
- Serving Size: 1 slice (approx. 8 oz including potatoes)
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg