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Roast Beef Recipes

Roast Beef Recipes

By Food & Wine

Updated December 08, 2016

Tender roast beef is a quick and delicious dish that’s perfect for family dinners and guests. A good-sized roast serves a whole dinner party and the leftovers make for excellent sandwiches. Try a few of our favorite recipes including horseradish-crusted roast beef, roast beef with oven-roasted tomato salsa and many more.

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Thai Beef Sandwiches with Green Curry Mayo

© Christina Holmes

In the Food & Wine Test Kitchen, we don't let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad-inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu.

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Coriander-Dusted Roast Beef

Save half of this roast and some of the gravy to make beef stroganoff, beef salad or beef fajitas with the leftovers.

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Stupid-Simple Roast Beef with Horseradish Cream

This is the best roast beef recipe ever! Just be sure to buy the roast with the full fat cap left on; otherwise the meat will be too salty.

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Horseradish-Crusted Roast Beef

To showcase deeply flavorful grass-fed beef, butcher-shop owners Jessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime rib), top round or a tied sirloin tip. The roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it's also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.

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Rare Roast Beef with Fresh Herbs and Basil Oil

Adapted from a recipe in author Patricia Wells's latest cookbook, Salad as a Meal, this rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving.

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Roast Beef with Oven-Roasted Tomato Salsa

Naomi Pomeroy’s roast beef browns beautifully because she adds sugar to the mustard-seed crust, which helps the meat caramelize. The salsa, made with roasted tomatoes, is a great, healthy sauce, though you can serve the beef with a drizzle of balsamic instead.

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Roast Beef 101 with Winter Vegetables

This easy recipe features a delicious, inexpensive beef cut called coulotte, which is the sirloin top butt cap. If you don't have a whole-animal butcher nearby, use the more widely available tri-tip cut, as here.

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Dry-Aged Roast Beef with Fresh Hot Sauce

"I love this dish," says Stuart Brioza. "It's a pretty traditional roast beef, almost like an Italian tagliata [sliced steak], but then you shake it up by serving it with crispy garlic chips and a fresh-chile hot sauce." The beef is salt-cured, so it's extra juicy; served on a bed of arugula, with the bright red hot sauce, it's a very Christmassy dish.

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Fajitas with Roast Beef

PHOTO © YUNHEE KIM

These easy fajitas are best for using up the extra Coriander-Dusted Roast Beef and gravy.

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Roast Beef Summer Rolls

Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.

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Horseradish-and-Herb-Crusted Beef Rib Roast

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic and herb butter, which bakes to form an irresistible crust.

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Roast Beef with Root-Vegetable-and-Green-Peppercorn Salad

Brined green peppercorns aren't particularly popular, but Kristin Donnelly loves them in a dressing for sweet roasted fall vegetables and roast beef.

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Spiced Coriander and Mustard-Crusted Rib Roast of Beef

A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant and so delicious you'll want to pick it off and eat it while the roast rests.

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Roast Beef Tenderloin with Morel Cream Sauce

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Roast Beef with Spicy Yogurt-Walnut Sauce

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Roast-Beef and Broccoli Salad with Creamy Horseradish Dressing

Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops--maybe better.

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