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Worcestershire Butter Roast Beef

Worcestershire Butter Roast Beef

Worcestershire Butter Beef Roast

Are you looking for a flavorful roast beef recipe for your next holiday feast? This may be it!

I discovered this recipe by Barry at Rock Recipes for Worcestershire Butter Roast Beef and knew I just had to give it a try.

It is a wonderful beef roast seasoned with Worcestershire and butter of course but also garlic, thyme and mustard. I think the combination that really does it for me is the Worcestershire and mustard. Wow! That's a lot of flavor.

I had a rump roast instead of a grand prime rib roast but hey, if it tastes as good as it sounds I should be able to use any roast I like right? Well maybe not, but in this case it worked.

I did do two things differently. I added a tablespoon of honey to the mustard butter marinade and I didn't cover it with plastic wrap in the refrigerator overnight. It just didn't seem necessary with the butter covering the roast in a thin solid layer like it was.

This is such a simple recipe it's wonderful for a holiday meal because it presents so well and because it allows you time to work on the other elements for your feast.

The evening before, mix together the Worcestershire compound butter and slather it all over your roast using wet hands. Pop it into the bottom shelf of the refrigerator overnight. The next day, approximately 3 hours before serving time, take the roast out of the fridge to warm to room temperature for about 90 minutes.

After 60 minutes, preheat the oven to 450 degrees for 30 minutes. Add the roast after preheating the oven, reduce the heat to 375 degrees and roast uncovered until the desired internal temperature is reached.

Worcestershire Butter Beef Roast

I followed this exactly for medium rare and of course my roast was a bit smaller and less marbled with fat so the beef was slightly more done than I would have liked but still incredibly tasty and still pink! I really do prefer my meat a bit more on the rare side than medium rare anyway.

I could have avoided this dilemma by using 25 degree lower temperature settings and by taking the roast out at 135 degrees. Letting it rest 10 minutes longer would also be a good idea.

I'm definitely making this again.

So if you do this with a really nice roast by all means follow this recipe. It's wonderful!




Worcestershire Butter Roast Beef


4 lb beef roast (prime rib, tenderloin or strip loin roast is best)

1/3 cup soft butter

1 Tbsp Honey

3 cloves minced garlic

1 1/2 Tbsp Worcestershire Sauce

1 tsp dried thyme

1/2 tsp black pepper coarsely ground

1/2 tsp kosher salt

1 tbsp English style mustard optional


Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard. Using wet hands pat the butter all over the roast. Let stand in the fridge overnight.

Take the roast out of the fridge and bring it to room temperature for 60-90 minutes before roasting.

Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan. Preheat oven to 425 degrees. Roast the beef, uncovered at this temperature for 20 minutes.

Reduce heat to 375 degrees and roast uncovered for up to another hour or until the roast reaches the internal temperature desired *see notes

Baste the roast a couple of times with the butter and pan drippings during the cooking time.

Remove the roast from the oven and loosely tent it with foil. Let it rest for at least 20-30 minutes before carving. This is essential to the success of your roast. Allowing the beef to rest will ensure the juices will not all run right out of your roast when you slice it.

After resting, slice thinly and serve.


Internal Temperature Guide for Beef Roast

Medium-rare 63°C (145°F)

Medium 71°C (160°F)

Well done 77°C (170°F)

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