This coming weekend, many countries around the world will have Easter as a public holiday. Many places will be closed on “Good Friday” as well as on Easter Monday. I’m not sure how other nations enjoy this particular holiday but I’m sure all those will have a couple things in common: a long weekend to rest and an occasion to get together with family and friends.
If you are hosting dinner over this weekend, you might want to make something easy, delicious and doesn’t require that much attention… after all you want to spend time with your guests. The best answer that checks all the boxes is a roast!
When it comes to this particular cut of beef, there are many options to choose from. The prime rib with bone-in, also known as rib roast, is the best cut you can get. It has nice marbling and some fat. The next best one is a top sirloin roast which the cut is from the butt and is absolutely tender. Both of them are quite pricey but definitely worth every penny. You can also go with cheaper cuts but if you are hosting a dinner, spend the extra money and get a nice tender one!
Prepping a roast is definitely not complicated. To make it tastier, you’ve got the right recipe right here! With fresh herbs, this roast will turn out to be not only juicy but also flavorful. To me Easter is pretty much a holiday that welcomes spring and summer and by adding fresh herbs to this recipe it’s a good teaser for all the freshness ahead of us.
- 1 (about 3 lbs.) boneless top sirloin roast, room temperature (about 40 minutes on the kitchen counter) and pat dry
- Ground Himalayan sea salt, to taste
- Frehsly ground blakc pepper, to taste (I always use mixed peppercorns)
- 1 tsp. dry mustard, or more to taste
- 2-4 tbsp. extra virgin olive oil
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 1 to 2 large cloves garlic, pressed
- 1 to 1 1/2 tbsp. grapeseed oil, or just enough to moist the herb mixture
FOOTNOTE: The cooking time may vary depending on size, actual oven temperature, etc. Using a probe is a smart way to cook your roast perfectly each time. For a rare to medium-rare roast, the internal temperature should reach 140ºF. If it's too rare for some, quickly sauté a slice on both side in a hot pan with a little gravy for up to 2 minutes. Also keep in mind that a bone-in prime rib will take more time to cook in the oven.
KITCHEN TOOLS: The Cooper-Atkins Digital Probe Thermometer can be purchased in the "SHOP" section of Club Foody.