Roast Beef With Fresh Herbs - cooking recipe

Ingredients

3 lbs boneless top sirloin roast
1/2 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dry mustard (or to taste)
3 tablespoons extra virgin olive oil (or to taste)
1/4 cup rosemary, chopped
1/4 cup mint, chopped
1/4 cup basil, chopped
1/4 cup chives, chopped
1/4 cup parsley, chopped
2 garlic cloves, pressed
1 tablespoon grapeseed oil (or as needed)

Preparation

Preheat oven to 425\u00b0F. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325\u00b0F and cook until internal temperature registers 140\u00b0F.
While roast is cooking, in a medium bowl combine herbs and garlic. Pour grapeseed oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115\u00b0F, remove from the over and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly saute both side in a hot pan with a little gravy for up to 2 minutes.
Note: Bone-in prime rib will take more time to cook in the oven.