Garlic-Rosemary Beef Loin Roast

As far as roasting beef goes, the top loin is probably the best in terms to flavor and cooking ease.  Top loins lie between the rib and sirloin sections, and the best cut is from the rib end as opposed to the sirloin end.  A seven-pound cut of top loin will held one to two pounds of waste.  Be sure to use a sharp boning knife, and trim the roast while it’s cold – fat is easiest to remove when chilled.
 The rosemary flavor is perfect, and I’m fairly certain that everything is better with garlic. Next time you make a roast, this should be the one!

you will need:
3 tablespoons ground dried rosemary
2 tablespoons soy sauce
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 egg white

1 boneless beef top loin roast (about 7 lbs)
3 tablespoons olive oil

Preheat oven to 450° with the rack on the bottom.  Line a baking sheet with foil.  Place a cooling rack on the baking sheet and coat with nonstick spray.  Combine the first 7 ingredients in a bowl, mixing to form a paste.

Trim the meat.  Pull off the layer of fat and then slip the knife blade just under the silverskin, making a “tab” to hold on to. Run the blade under the membrane.  Turn the roast over and trim off any excess fat or bone fragments that may be left. Then leave the meat at room temperature for an hour before roasting.  Then pat the meat dry with paper towels.  Transfer roast to the rack on the baking sheet and coat with oil. Rub the paste onto the top and sides, then roast for 15 minutes.

Decrease oven temperature to 250° and slow-roast the beef until a thermometer reads 135° (medium-rare) when inserted into the center; about 2-2½ hours.  Remove roast from oven and let rest for 30 minutes before carving into thin slices.

serves: 6+ w/ leftovers
time: 45 min prep / 2½ min cooking + 30 min resting
from: Cuisine At Home

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