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Rosemary Roast Beef with Crispy Herb Roasted Potatoes

Print Recipe
Yield 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

For The Rosemary Roast Beef

  • 3-4 lbs Rib Roast
  • 2 tbsp Olive Oil
  • 1 tbsp Chopped Fresh Rosemary
  • 2 tbsp Chopped Fresh Thyme Leaves
  • 2 tbsp Kosher Salt
  • Freshly Ground Black Pepper to Taste

For The Air Fryer Herb Roasted Potatoes

  • 3 lbs Fingerling Potatoes, halved
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp Chopped Fresh Rosemary
  • 1 tbsp Chopped Fresh Parsley
  • 1 tbsp Fresh Thyme Leaves
  • Kosher Salt and Black Pepper, to taste
  • Pinch of Crushed Red Pepper Flakes

Instructions

  • 1. Bring Roast to Room Temperature: Remove roast from the refrigerator and let sit for 1 hour to ensure even cooking.
  • 2. Prepare the Roast: Pat the meat dry with paper towels. In a small bowl, combine olive oil, rosemary, thyme, salt, and pepper. Rub mixture all over the roast.
  • 3. Roast the Beef: Preheat the oven to 500°F. Place roast on a wire rack in a roasting pan or directly on a foil-lined sheet pan. Roast 15 minutes to brown the exterior. Reduce oven temperature to 300°F and continue roasting 25–45 minutes, or until an instant-read thermometer inserted into the side of the roast reads 130–135°F for medium-rare. Start checking at 25 minutes.
  • 4. Air Fry the Potatoes (while beef roasts): When the roast has about 20 minutes left, preheat the air fryer to 400°F. In a large bowl, toss potatoes with olive oil, rosemary, parsley, thyme, salt, pepper, and red pepper flakes. Arrange in a single layer in the basket (cook in batches if needed). Air fry 12–15 minutes, shaking halfway through, until golden and tender. Keep warm, loosely covered with foil.
  • 5. Rest the Roast: Remove roast from oven and tent loosely with foil; let rest for 20 minutes before slicing. If potatoes need reheating, pop them back in the air fryer or oven at 400°F for 3–5 minutes.
  • 6. Serve: Slice roast to desired thickness. Spoon pan drippings over meat and serve with crispy air-fried potatoes. Garnish with extra parsley if desired.

Notes

Ingredient Notes

  • Cross Rib Roast: Well-marbled, flavorful cut ideal for slow roasting; brings rich flavor.
  • Olive Oil: Helps the roast crust brown and enhances flavor.
  • Fresh Herbs: Rosemary and thyme provide earthy, aromatic notes that complement both beef and potatoes.
  • Fingerling Potatoes: Halved for quick, even roasting; retain creaminess inside with crisp edges.
  • Spices & Seasoning: Salt, pepper, and red pepper flakes highlight the natural flavors of the meat and veggies.

Customization Ideas

  • Doneness: Adjust roasting time for medium (140–145°F) or well-done (150–155°F).
  • Vegetable Variation: Add carrots, parsnips, or Brussels sprouts alongside potatoes for more variety.
  • Make It Ahead: Roast beef in advance and reheat gently; potatoes can be roasted the day before and crisped before serving.

Storage & Make Ahead

  • Refrigerator: Roast beef slices in an airtight container up to 3 days; roasted potatoes hold up 2–3 days.
  • Freezer: Fully cooked roast can be frozen for up to 2 months; potatoes are best enjoyed fresh but can be frozen for 1 month.
  • Meal Prep Tip: Slice roast before storing for quick reheating. Store potatoes separately to maintain crispness.