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Garlic & Rosemary Studded Strip Roast Recipe

Prep Time: 10 minutes

Cook Time: 90 minutes

Total Time: 100 minutes

Servings: 8

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.

Ingredients

4 lbs. Angus Beef Boneless Strip Loins

13 cloves Garlic Cloves - 3 Minced, 10 Cut in Half Lengthwise

1 tsp. Rosemary Leaves

3 tsp. Kosher Salt, Divided

1 tsp. Black Pepper

1 tbsp. Olive Oil

5 sprigs Fresh Rosemary, Cut About 1 in. In Length to Yield 20 Pieces

Directions

Step 1

Mix minced garlic, dried rosemary and 1-teaspoon salt in small mixing bowl.

Step 2

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.

Step 3

Preheat oven to 450ºF. Remove roast from refrigerator and wipe clean with a paper towel.

Step 4

Rub roast with olive oil and season all sides with pepper and remaining salt. Place fat side up, in roasting pan fitted with rack.

Step 5

Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325ºF.

Step 6

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).

Step 7

Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.