Sirloin rib roast seasoned with paprika, garlic, herbs, olive oil, and roasted until juicy and tender.

Let me just say this right away—this Herb Rubbed Roast Beef is one of those recipes that sneaks up on you. You don’t expect much while you’re rubbing spices onto a hunk of beef, but then the oven does its thing, your kitchen starts smelling ridiculously good, and suddenly you’re standing there thinking, Oh. This is going to be a moment. If you’ve ever wanted a meal that feels comforting, grown-up, and oddly grounding all at once… yeah, this is that.

I started making this Herb Rubbed Roast Beef during a stretch of time when everything felt a little loud. Busy weeks, too many tabs open in my brain, you know the vibe. I didn’t want anything complicated, but I did want something that felt intentional—like I actually planned dinner instead of just reacting to hunger.

The first time I made it, it was a Sunday afternoon. Cold outside. Everyone kind of wandering around the house pretending not to be hungry while absolutely being hungry. As the roast cooked, the smell of paprika, garlic, and herbs filled the kitchen, and people started drifting in. “What is that?” “How long till it’s done?” Sound familiar? It reminded me of those old-school family dinners where the food quietly pulled everyone together without making a big announcement. That’s when I knew this herb rubbed roast beef was going to be one of those recipes.

Why you’ll Love this Herb Rubbed Roast Beef?

Here’s the thing about this Herb Rubbed Roast Beef—it doesn’t scream for attention, but it delivers every single time. The spice rub creates a bold, savory crust that looks impressive, while the inside stays juicy and tender. It feels hearty without being heavy, confident without being fussy. And maybe this is just me, but I love recipes that don’t panic if you’re not perfect. A few extra minutes in the oven? Still great. Slice it a little uneven? No one cares once they taste it. It’s dependable in the best way.

Ingredient Notes

Before you get started, let’s look at what’s actually going into this Herb Rubbed Roast Beef, because it’s simple—but it’s smart.

• Paprika – This sets the tone. Warm, slightly smoky, and gives the roast that gorgeous color that makes people think you know what you’re doing.
• Kosher salt – Non-negotiable. This is what brings everything together and keeps the meat juicy.
• Garlic powder & onion powder – Quiet workhorses. You don’t notice them individually, but you’d miss them immediately if they were gone.
• Cayenne pepper – Just enough heat to keep things interesting. I sometimes go back and forth on how much to use, honestly.
• Dried oregano & thyme – Classic, earthy, and exactly right with beef.
• Olive oil – Helps the rub stick and creates that irresistible crust.
• Sirloin rib roast – Beefy, tender, and way less intimidating (or expensive) than it sounds.

How to Make Herb Rubbed Roast Beef?

This Herb Rubbed Roast Beef is refreshingly low-pressure, which is probably why I keep coming back to it.

1. You’ll start by mixing all the spices together with olive oil. Letting it sit for about 15 minutes really does make a difference—the flavors mellow and come together, kind of like how soup always tastes better the next day. While that’s resting, preheat your oven and line a baking sheet. Nothing fancy.
2. Next, place the roast on the pan and coat it generously with the spice mixture. Use your hands. Get in there. Press it on every side. This is where the flavor lives. Once it’s coated, slide it into the oven and let it roast. As it cooks, the outside forms this deep, savory crust while the inside stays tender and juicy. It’s hard not to keep checking on it, even though you know better.
3. After about an hour—or when the internal temperature reaches at least 145°F—pull it out and let it rest. I know, waiting is annoying. But resting matters. It keeps all those juices where they belong. Slice it up, serve it warm, and enjoy that moment when the table suddenly goes quiet. That’s always my favorite part.

Storage Options

If you happen to have leftovers (which isn’t guaranteed), this Herb Rubbed Roast Beef keeps really well. Store it in an airtight container in the refrigerator for up to four days. You can also freeze sliced roast beef for later—future-you will be very grateful. Leftovers make incredible sandwiches, quick skillet meals, or even a lazy salad topper when cooking feels like too much.

Variations & Substitutions

One of the reasons this Herb Rubbed Roast Beef works so well is its flexibility.

• Different cuts of beef – Chuck roast or top round work fine; just adjust the cooking time.
• Fresh herbs – If you have them, use them. If not, dried herbs still shine here.
• Spice level tweaks – Skip the cayenne for mild or add more if you like a little heat.
• Oil options – Avocado oil works just as well if that’s what you have.

What to Serve With Herb Rubbed Roast Beef?

This roast doesn’t like to be alone.

• Mashed or roasted potatoes – Comfort food classics for a reason.
• Green beans or asparagus – Something fresh balances the richness.
• Crusty bread – For soaking up those juices you will have.
• Simple salad – Light, crisp, and refreshing alongside the beef.

FAQ

Can I prep this ahead of time?
Yes. You can season the roast a day in advance and keep it covered in the fridge.

How do I know it’s done?
A meat thermometer makes life easier. Aim for at least 145°F for medium-rare.

Is this roast spicy?
It has a gentle warmth, not a burn. Reduce the cayenne if you’re unsure.

Can I cook it longer for well-done?
You can, but it will be less juicy. I usually stick somewhere in the middle.

This Herb Rubbed Roast Beef is the kind of recipe that feels steady and comforting, like a good routine you actually enjoy. If you make it, I’d honestly love to hear how it went—did everyone hover around the oven, or was that just my house again?

Herb Rubbed Roast Beef

A savory Herb Rubbed Roast Beef made with a sirloin rib roast coated in paprika, garlic, dried herbs, and olive oil, then oven-roasted until juicy, tender, and richly flavored.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Herb Rubbed Roast Beef

Servings: 0

Ingredients

• 2 tablespoons plus 1½ teaspoons paprika
• 2 tablespoons kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¼ cup olive oil
• 1 3-pound sirloin rib roast

Instructions

• In a small bowl, combine the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Add the olive oil and stir until a thick paste forms. Allow the mixture to rest for approximately 15 minutes to allow the flavors to fully develop.
• Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil for easy cleanup.
• Place the sirloin rib roast on the prepared baking sheet. Using clean hands or a spatula, evenly coat all sides of the roast with the herb and spice mixture, pressing gently to ensure adherence.
• Transfer the baking sheet to the preheated oven and roast for approximately 1 hour, or until the internal temperature reaches a minimum of 145°F (63°C) for medium-rare doneness. Cooking time may vary slightly depending on oven performance and roast thickness.
• Remove the roast from the oven and allow it to rest for 15 minutes before slicing. This resting period is essential to allow the juices to redistribute, resulting in a more tender and flavorful roast.

Notes

This Herb Rubbed Roast Beef is naturally gluten free when prepared as written. To ensure it remains gluten free, verify that all spices—particularly paprika and garlic powder—are certified gluten free, as some brands may contain additives or be processed in shared facilities. No additional substitutions are required.