Mom's Best Recipes
Recipe

Rosbif Recipe

Tender, rosy roast beef with a garlicky herb crust and a glossy red wine pan sauce that tastes like you tried way harder than you did.

Author By Matt Campbell
4.8
A sliced medium-rare roast beef on a cutting board with a glossy red wine pan sauce in a small bowl beside it
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Rosbif (roast beef) is one of those dishes that feels restaurant-fancy but behaves like a weeknight hero once you know the rhythm: season boldly, roast hot, rest patiently, and finish with a quick pan sauce that makes everyone hover near the stove asking for “just a little taste.”

This version goes decadent without getting fussy. We build a simple garlic herb crust, roast to a perfect medium-rare, then turn the drippings into a red wine sauce with a tiny hit of Dijon and butter for shine. It is cozy, indulgent, and totally doable even if your kitchen energy is “I want comfort but I also want to sit down.”

A raw beef roast on a baking sheet being rubbed with a garlic and herb paste

Why It Works

  • Big flavor, accessible ingredients: Garlic, rosemary, thyme, and Dijon do the heavy lifting with pantry basics.
  • Juicy, tender slices: A hot oven start and a proper rest keep the roast from bleeding out on the board.
  • A sauce that tastes expensive: Deglazing with wine (or broth) pulls up the browned bits, then butter rounds it out.
  • Flexible serving options: Serve it as a classic roast dinner, slice for sandwiches, or toss leftovers into salads and hash.

Pairs Well With

  • Creamy mashed potatoes in a bowl with butter melting on top

    Buttery Mashed Potatoes

  • Roasted green beans on a sheet pan with blistered edges

    Crispy Roasted Green Beans

  • Yorkshire puddings in a muffin tin, puffed and golden

    Easy Yorkshire Pudding

  • A simple arugula salad with shaved parmesan and lemon

    Arugula Parmesan Salad

Storage Tips

Cool it fast: Slice only what you need, then get the rest into the fridge within 2 hours. Leaving the roast whole helps it stay juicier.

  • Fridge: Store beef in an airtight container up to 4 days. Keep sauce separate if you can.
  • Freezer: Freeze sliced rosbif wrapped tightly plus a freezer bag for up to 2 months. Freeze sauce in a small container as well.
  • Reheat without wrecking it: Warm slices in a skillet with a splash of broth and a spoon of sauce over low heat just until heated through. Or eat it cold in sandwiches, which is honestly a life choice I support.

Leftover idea: Pile thin slices on toasted bread with mayo, horseradish, and crunchy pickles. Add a handful of arugula and call it lunch.

Common Questions

What cut of beef is best for rosbif?

For a tender, classic roast beef vibe, go with top sirloin, tri-tip, or top round. Top round is leaner and benefits from slicing very thin across the grain (and tying it helps). If you want full indulgence, use ribeye roast if your budget agrees.

What internal temperature should I aim for?

Cook to temperature, not time. Pull the roast at 120°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well. It will typically climb about 5 to 10 degrees while resting.

Food safety note: USDA recommends 145°F plus a 3-minute rest for whole cuts of beef. Many people prefer medium-rare, so choose the doneness that fits your comfort level.

Can I skip the wine?

Yes. Swap the wine for beef broth plus 1 tablespoon balsamic vinegar or 1 teaspoon Worcestershire for depth. You will still get a great pan sauce.

Why does my roast turn out dry?

Most of the time it is one of three things: it cooked too long, it was sliced with the grain, or it was sliced too soon. Rest 15 to 25 minutes (carryover cooking finishes the center and juices redistribute), then slice thinly against the grain.

Do I need to sear it first?

Not for this method. Starting with a hot oven gives you strong browning. If you love an extra-crispy crust, you can do a quick stovetop sear before roasting, but it is optional.

Should I tie the roast?

If your roast is uneven, floppy, or very wide (common with top round), tying it with kitchen twine every 1 1/2 to 2 inches helps it cook more evenly and slice more neatly. Many tri-tips and top sirloins do not need it, but it never hurts.

How much sauce does this make and can I make it ahead?

It makes about 1 1/2 to 2 cups, depending on how much you reduce it. You can make it up to 3 days ahead and reheat gently. If it looks separated, whisk in a splash of broth or swirl in a tiny knob of butter off heat.

The first time I tried making rosbif, I treated it like a test. I hovered. I opened the oven too much. I sliced it too early because I was impatient and hungry, which is the most honest reason to ruin a roast.

Now I do the opposite. I season like I mean it, trust the thermometer, and let it rest while I make a quick sauce from the good browned bits. It feels a little chaotic in the best way, like you are one small decision away from a very impressive dinner. And somehow, even on a random Tuesday, it makes the whole kitchen smell like you have your life together.