Top Round Beef Rib Roast

Top Round Beef Rib Roast

This is a truly special recipe for dinner. It also makes fantastic French Dip sandwiches the next day!


  • 1 Top Round Roast, 4 1/2-5 pounds
  • 4 Cloves Garlic, halved
  • 1 Tablespoon Fresh Thyme, chopped
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Oregano
  • 1/4 Teaspoon Sage
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Nutmeg
  • 2 Teaspoons Freshly Ground Black Pepper
  • 2 Tablespoons Olive Oil


1. Preheat the oven to 400° F.

2. Place roast in a roasting pan, fat side up. With a small knife, make slits into roast. Press garlic inside roast and pinch closed. In a bowl, combine spices, salt, and pepper. Add oil to make a paste. Rub paste thoroughly into roast. Roast for 1/2 hour. Reduce temperature to 350° F and continue cooking until an instant-read thermometer inserted in the thickest part of the roast reads 135° F for medium-rare; an additional 40-50 minutes. Remove from the oven and let the roast stand for 15 minutes before carving.

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