Recipe
Mar
5
2020
|
Garlic & Rosemary Studded Strip Roast Recipe |
Garlic & Rosemary Studded Strip Roast
With 10 minutes of prep time, this Garlic & Rosemary Studded Strip Roast cooks low and slow for a succulent and elegant roast to impress your guests. Prepared with Certified Angus Beef, you are serving the very best Angus beef.
Serves: 8
Ingredients:
- 1 (4 pound) Certified Angus Beef ® Whole Boneless Strip Loin Roast
- 3 cloves Garlic, minced
- 1 tsp Dried Rosemary
- 3 tsp Kosher Salt, divided
- 1 tsp Ground Black Pepper
- 1 Tbsp Extra Virgin Olive Oil
- 10 cloves Garlic, split in half lengthwise
- 4-5 Fresh Rosemary Sprigs, cut about 1-inch in length, to yield 20 pieces
Instructions:
- Mix minced garlic, dried rosemary and 1-teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around roast, about 1-inch deep using a paring knife. Rub mixture evenly all over strip roast and refrigerate overnight.
- Preheat oven to 450ºF. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with pepper and remaining salt. Place fat side up, in roasting pan fitted with rack.
- Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325ºF. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place roast back in oven and continue cooking about 1 hour and 15 minutes for medium doneness (135-140°F).
- Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.
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