Ina Garten Balsamic Roasted Beef Recipe

This Ina Garten Balsamic Roasted Beef Recipe is a rich and flavorful dish, which uses beef tenderloin and balsamic vinegar. It’s a restaurant-quality dish, ready in about 3 hours and 25 minutes including marinating time.

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Ina Garten Balsamic Roasted Beef Recipe Ingredients

• 4–5 pounds beef tenderloin or top round roast
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 cup beef stock (optional, for basting or sauce)

How To Make Ina Garten Balsamic Roasted Beef Recipe

1. Make the marinade: In a small bowl, whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, honey, and Dijon mustard.
2. Season the roast: Pat the beef dry with paper towels. Rub with salt and pepper on all sides.
3. Marinate the beef: Place the roast in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours or overnight.
4. Preheat the oven: Set your oven to 375°F (190°C).
5. Roast the beef: Remove the beef from the marinade and place it on a roasting rack in a pan. Reserve marinade for basting or sauce. Roast for 60–75 minutes, basting every 20 minutes with the reserved marinade or beef stock.
6. Check doneness: Use a meat thermometer:
   • Medium-rare: 130°F (55°C)
   • Medium: 140°F (60°C)
     Remove the roast 5°F below the desired temp and let it rest.
7. Rest and slice: Tent with foil and let rest for 15–20 minutes. Slice thinly against the grain and serve with drippings or warmed beef stock.

Recipe Tips

• Can I use a different cut of beef?
  Yes, top sirloin or ribeye roast also work well.
• How to make the sauce richer:
  Simmer the reserved marinade with pan drippings and a splash of stock to reduce into a sauce.
• Can I skip the marinating step?
  Marinating is key for flavor, but in a pinch, a shorter 30–60 minute soak still adds taste.
• How to slice the roast:
  Always slice against the grain for the most tender results.
• What herbs can I substitute?
  If you don’t have fresh herbs, use dried (reduce quantity by one-third).

What To Serve With Balsamic Roasted Beef

This flavorful roast pairs well with hearty or festive sides like:

• Roasted garlic mashed potatoes
• Green beans almondine
• Creamed spinach
• Herb butter rolls
• Horseradish cream sauce

How To Store Balsamic Roasted Beef

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight and reheat gently.

Balsamic Roasted Beef Nutrition Facts

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 145mg
• Sodium: 750mg
• Total Carbohydrate: 7g
• Sugars: 6g
• Protein: 58g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe ahead of time?
Yes, roast and slice in advance, then reheat gently with reserved sauce.

Do I need a roasting rack?
It helps air circulate and ensures even cooking, but you can improvise with a bed of onions or carrots.

How to keep beef moist?
Basting with marinade or beef stock helps lock in moisture.

Can I grill this roast?
Yes, sear it over high heat then move to indirect heat and cover until done.

How to make it gluten-free?
Ensure your Dijon mustard and beef stock are certified gluten-free.

Try More Recipes:

• Ina Garten Cod With Mustard Sauce Recipe
• Ina Garten Marinated Flank Steak
• Ina Garten Seared Salmon With Spicy Red Pepper Aioli