Aussie Roast Rub
It really doesn’t get much more delicious than this, nor more versatile! Ask your farmer's market butcher for their best cut for a beef roast and then use this rub, with fresh garlic, rosemary and lemons from the produce section. You can buy everything you need at the market.
Recipe Tester Feedback: "This is a delicious rub. Easy to make with pantry staples and rosemary from the garden. I think I'll use it every time we have roast beef." - Julia
No: Gluten / Dairy / Egg / Nuts
Preparation Time 25 minutes
Cooking Time 60-70 minutes
Can be frozen
- garlic cloves - 2, peeled
- fresh rosemary - 20cm sprig, leaves only
- lemon - 1/2, zest only
- pepper - 1 tsp
- salt - 1 tsp
- olive oil - 20g
- roast beef - 1.5kg (we used rib eye)
- fresh rosemary - 10 small sprigs
- Preheat oven to 200C.
- Place garlic cloves (2), rosemary leaves (from 20cm sprig), lemon zest (from 1/2 lemon), pepper (1 tsp) and salt (1 tsp) into the bowl. Mix Speed 7 / 5 seconds. Scrape down sides.
- Repeat Speed 7 / 5 seconds. Scrape down sides.
- Add oil (20g) to the bowl. Mix Speed 5 / 5 seconds.
- Place the beef (1.5kg) on a rack in a roasting pan. Cut 10 small slits over the roast. Rub marinade all over the top side of the beef and into the slits.
- Insert a small sprig of rosemary (10 total) into each slit.
- Bake roast for 60-70 minutes for medium doneness. Using a meat thermometer to test the inside of your beef roast is ideal.
- Remove the roast from the oven and cover loosely with aluminium foil. Allow the roast to rest for 15 minutes.
- Carve your roast and serve immediately.