Honey Garlic Butter Roast Beef -

This holiday season, wow your guests with this incredible Honey Garlic Butter Roast Beef! It’s tender, it’s juicy, and the glaze is absolutely divine. Perfect for feeding a crowd without spending all day in the kitchen!

I’ll be honest with you – I used to be terrified of making roast beef. The thought of cooking an expensive cut of meat and potentially ruining it kept me ordering takeout for special occasions. But then my sister-in-law made this for Easter dinner, and I watched her casually toss it in the oven like it was no big deal.

She told me her secret: “Stop overthinking it! Just season it well, use a thermometer, and let it do its thing.”

That was five years ago, and now I make this roast beef at least three times a year. It’s become my signature dish for Christmas, and honestly, my family would riot if I tried to make anything else. The honey garlic butter creates this incredible caramelized crust while keeping the inside perfectly tender and rosy.

The best part? It looks like you’ve been slaving away all day, but really, most of the time it’s just sitting in the oven doing its thing while you’re free to actually enjoy your guests’ company. That’s my kind of cooking!

I won’t lie – the first time I made it, I was sweating bullets waiting for it to finish. But when I sliced into that beautifully pink center and everyone went silent before erupting in praise, I knew I’d found my go-to recipe.

My mother-in-law, bless her critical heart, said it was “restaurant quality.” Coming from her, that’s basically a Michelin star!

Why You’ll Love This Roast Beef

Foolproof and impressive – Even if you’ve never made roast beef before, this recipe guides you to perfect results every single time with minimal effort.
That glaze though – The honey garlic butter creates a sticky, caramelized coating that’s sweet, savory, and utterly addictive. People will be scraping the pan for more.
Feeds a crowd easily – One roast can serve 8-10 people, making it perfect for holiday gatherings without the stress of multiple dishes.
Minimal hands-on time – After the initial prep, the oven does all the work while you focus on sides, dessert, or just relaxing with a glass of wine.

What Cut of Beef Should I Use?

For this recipe, I absolutely love using a ribeye roast (also called prime rib when it’s bone-in). It has beautiful marbling that keeps the meat incredibly juicy and flavorful. If ribeye is out of your budget, a top sirloin roast or a tenderloin roast both work wonderfully – just know that sirloin is leaner so it can dry out if overcooked, and tenderloin is more tender but less flavorful. Whatever cut you choose, look for good marbling (those white fat streaks throughout the meat) because that’s what keeps your roast moist and delicious. I typically go for a 4-5 pound roast, which feeds my family with plenty of leftovers for sandwiches the next day. And trust me, leftover roast beef sandwiches are almost as good as the main event!

Options for Substitutions

While this recipe is pretty straightforward, here are some swaps you can make:

Honey: Maple syrup works beautifully if you want a deeper, more complex sweetness. Brown sugar mixed with a bit of water can work in a pinch too.
Fresh garlic: Garlic powder can substitute in a pinch – use about 1 tablespoon for every 6 cloves of fresh. The flavor won’t be quite as punchy, but it’ll still be delicious.
Butter: I really recommend sticking with butter for this one, but if you must substitute, use olive oil. You’ll lose that rich, buttery flavor but the garlic and honey will still shine.
Fresh rosemary: Dried rosemary works (use 1 tablespoon instead of fresh), or you can swap in thyme for a different herby note.
Beef broth: Chicken broth or even red wine can substitute. Wine adds a more sophisticated depth, while chicken broth keeps it lighter.
Dijon mustard: Yellow mustard or even horseradish can replace it, though Dijon gives the best balance of tang and creaminess.

Watch Out for These Mistakes While Baking

The absolute biggest mistake is not letting your roast come to room temperature before cooking – a cold roast straight from the fridge will cook unevenly, leaving you with overdone edges and a raw center, so let it sit out for at least an hour before it goes in the oven.

Another common error is skipping the searing step, which might seem like extra work but it’s crucial for developing that beautiful caramelized crust and locking in the juices – don’t skimp on this!

Overcooking is the kiss of death for roast beef, so invest in a good meat thermometer and pull that roast out when it’s 5-10 degrees below your target temperature since it will continue cooking as it rests.

Finally, many people cut into the roast immediately after it comes out of the oven, which causes all those precious juices to run out onto the cutting board – patience is key here, let it rest for at least 15-20 minutes covered loosely with foil.

What to Serve With Roast Beef?

This roast beef is begging for classic sides that let it shine while still holding their own. Creamy horseradish sauce is absolutely essential – the sharp, spicy kick cuts right through the richness of the meat. I love serving it with garlic mashed potatoes or a buttery potato gratin that can soak up all that gorgeous pan sauce. Roasted vegetables like carrots, Brussels sprouts, or green beans add color and a bit of char that complements the caramelized crust. A simple arugula salad with a tangy vinaigrette helps balance all the richness. And don’t forget crusty bread or dinner rolls for mopping up every last drop of that honey garlic butter – trust me, you don’t want to waste a single bit!

Storage Instructions

Keep Fresh: Once your roast has cooled to room temperature, wrap it tightly in aluminum foil or plastic wrap and refrigerate for up to 4 days. The meat actually makes incredible cold sandwiches the next day, so I never mind having leftovers!

Freeze: You can freeze cooked roast beef for up to 3 months. Slice it first, then wrap individual portions in plastic wrap and store in freezer bags with all the air pressed out. This makes it easy to grab just what you need for sandwiches or quick dinners.

Serve: For leftover roast, you can enjoy it cold in sandwiches, or reheat it gently in the oven at 300°F wrapped in foil with a splash of beef broth to keep it moist. Avoid microwaving if possible, as it tends to dry out the meat and make it tough.

Preparation Time and Difficulty


Preparation Time	20 minutes (plus 1 hour resting)
Cooking Time	90-120 minutes
Total Time	2-3 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole roast (8-10 servings):

Calories: 3200-3600
Protein: 280-320 g
Fat: 220-260 g
Carbohydrates: 40-50 g

Ingredients

For the roast:

4-5 lb ribeye or sirloin roast
2 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

For the honey garlic butter:

6 tablespoons unsalted butter, melted
1/3 cup honey
6 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)

For roasting:

1 cup beef broth
2 large onions, quartered
4-5 sprigs fresh rosemary

Step 1: Prepare the Roast

Ingredients:

4-5 lb ribeye or sirloin roast
2 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Remove the roast from the refrigerator and let it sit at room temperature for at least 1 hour before cooking. This is crucial for even cooking!

Preheat your oven to 450°F – yes, we’re starting hot to get a great sear on the outside.

Pat the roast completely dry with paper towels. Any moisture on the surface will prevent browning.

Rub the entire roast with olive oil, making sure to coat all sides.

In a small bowl, combine the salt, black pepper, garlic powder, and onion powder.

Generously season the roast all over with the spice mixture, pressing it into the meat so it adheres well.

Step 2: Make the Honey Garlic Butter

Ingredients:

6 tablespoons unsalted butter, melted
1/3 cup honey
6 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, chopped
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)

In a medium bowl, whisk together the melted butter, honey, minced garlic, Dijon mustard, fresh rosemary, dried thyme, and red pepper flakes if using.

Mix until everything is well combined and the honey is fully incorporated into the butter.

Set aside about 1/4 cup of this mixture to use for basting later – don’t use it all at once!

Step 3: Sear and Prepare for Roasting

Ingredients:

seasoned roast from Step 1
honey garlic butter from Step 2
1 cup beef broth
2 large onions, quartered
4-5 sprigs fresh rosemary

Heat a large oven-safe roasting pan or cast iron skillet over medium-high heat.

Once the pan is hot, sear the roast on all sides until a golden-brown crust forms, about 2-3 minutes per side. Don’t rush this step – the crust adds so much flavor!

Remove the pan from heat and scatter the quartered onions and fresh rosemary sprigs around the roast.

Pour the beef broth into the bottom of the pan, being careful not to pour it directly over the roast and wash off your beautiful crust.

Brush half of the honey garlic butter mixture generously all over the top and sides of the roast.

Step 4: Roast to Perfection

Ingredients:

roast in pan from Step 3
remaining honey garlic butter from Step 2

Place the roasting pan in the preheated 450°F oven and roast for 15 minutes to develop that gorgeous caramelized exterior.

After 15 minutes, reduce the oven temperature to 325°F without opening the door.

Continue roasting for about 15-20 minutes per pound, basting with the reserved honey garlic butter every 20-30 minutes.

Use a meat thermometer to check the internal temperature – aim for 120°F for rare, 130°F for medium-rare, 140°F for medium. Remember, it will continue cooking as it rests!

I personally pull mine at 125°F for a perfect medium-rare that makes everyone swoon.

When the roast reaches your desired temperature, brush it one final time with any remaining honey garlic butter for a glossy finish.

Step 5: Rest and Serve

Remove the roast from the oven and transfer it to a cutting board.

Tent the roast loosely with aluminum foil and let it rest for at least 15-20 minutes. This is absolutely crucial – don’t skip it!

While the roast rests, you can strain the pan drippings to make a simple au jus, or serve them as-is with all those caramelized onions and herbs.

After resting, slice the roast against the grain into 1/2-inch thick slices.

Arrange the slices on a serving platter, drizzle with some of the pan juices, and garnish with fresh rosemary sprigs.

Serve immediately with horseradish sauce and your favorite sides, and prepare for the compliments!