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Garlic Butter Herb Prime Roast (or Cauliflower Roast)

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Garlic Herb Butter

  • ½ cup unsalted butter or vegan butter 115 g
  • 4 cloves garlic, minced
  • 1 tbsp olive oil 15 mL
  • 1 tbsp Dijon mustard 15 g
  • 2 tbsp chopped fresh herbs 10 g; rosemary, thyme, parsley
  • 1 tsp salt
  • ½ tsp black pepper

For the Prime Roast

  • 3–4 lb beef roast 1.4–1.8 kg; ribeye or sirloin
  • Optional: ½ cup beef or Golden Garden Vegetable Broth for basting 120 mL

For the Cauliflower Roast (Vegetarian Option)

  • 1 large head of cauliflower, trimmed but kept whole
  • Drizzle of olive oil
  • Sprinkle of salt and paprika

Instructions
 

Prepare the Butter

  • In a small bowl, mix softened butter, garlic, olive oil, mustard, herbs, salt, and pepper until combined.

For Prime Roast

  • Preheat oven to 450°F (230°C) .
  • Pat the roast dry and rub half of the butter mixture over all sides.
  • Place roast on a rack in a roasting pan.
  • Roast 15 minutes to brown, then reduce oven to 325°F (165°C) .
  • Roast until internal temperature reaches 130°F (55°C) for medium-rare, about 1½–2 hours .
  • Baste occasionally with broth and remaining butter.
  • Rest 10–15 minutes before slicing.

For Cauliflower Roast

  • Preheat oven to 425°F (220°C) .
  • Rub cauliflower all over with olive oil and sprinkle with salt and paprika.
  • Roast 35–40 minutes , until tender and golden.
  • Brush with herb butter and roast 5–10 minutes more until caramelized.