Worcestershire Butter Roast Beef
Worcestershire Butter Roast Beef. A beautiful roast of beef seasoned with Worcestershire sauce, garlic and thyme butter. Marinated overnight for maximum flavour!
Originally published January, 2017.
My idea for Worcestershire Roast Beef came from wanting to marinate a roast in Worcestershire sauce. However, without the meat being overwhelmed by the flavour of the marinade.
I love the flavour of Worcestershire sauce with beef, it is a naturally delicious and complimentary combination.
Marinating steaks or a roast overnight in the sauce though, can make it absorb too much. So, I was looking for an alternate method to infuse the flavour.
My solution was a compound butter to act as a marinade. The Worcestershire sauce as well as garlic, thyme, salt and pepper and salt, all get suspended in the butter. This allows their flavour to slowly infuse into the meat overnight.
The next day I only had to pull the beef from the fridge. After letting it sit at room temperature for a while, I then roast it to perfection.
This roast beef is always served with our family favourite English Style Roasted Potatoes.
Of course, we also served it with gravy, steamed broccoli and some Yorkshire Pudding Popovers. It was a Sunday dinner worthy of the best British carvery.
If you liked this great recipe you may also want to try our recipe for Ginger Braised Beef.
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Worcestershire Butter Roast Beef
Worcestershire Butter Roast Beef - a simple method where a roasting butter also acts as a sort of marinade for the beef, keeping it moist and flavourful.
Ingredients
- 4 ib beef roast, (prime rib, tenderloin or striploin roast is best)
- ⅓ cup soft butter
- 3 cloves minced garlic
- 1 ½ tablespoon Worcestershire Sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper coarsely ground
- ½ teaspoon kosher salt
- 1 tablespoon English style mustard, optional
Instructions
- Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard.
- Using cold wet hands pat the butter all over the roast.
- Cover in plastic wrap and let stand in the fridge for up to a day.
- Take the roast out of the fridge and keep it at room temperature for 60-90 minutes roasting. This ensures a more even cooking of the beef.
- 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 F and roast uncovered for up to another hour or until the roast reaches the internal temperature desired for the doneness you prefer. 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 aluminum foil. Leave it at room temperature for 20-30 minutes before carving. This is an essential step to let the meat relax and retain it's juices. Carving any roast too early can make all of the internal juices run off rapidly.
- After resting, slice thinly and serve.
Notes
Internal Temperature Guide for Beef Roast
Medium-rare63°C (145°F)Medium71°C (160°F)Well done77°C (170°F)
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
10Serving Size
gAmount Per Serving Calories 254Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 85mgSodium 241mgCarbohydrates 1gFiber 0gSugar 0gProtein 18g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Ok, I had to come back and a comment on this one. I've worked for a restaurant in the past that specialized in roast beef so I thought my product was pretty good. I tried your marinating method using a beautiful tenderloin. The added ingredients to your butter was simply...amazing. I cooked for fund raiser. A group headed to Africa on a mission trip, about 75 people. It was the BEST roast beef I've tasted. The aujou that came from the drippings was literally off the charts. A group of us were dipping bread in the remainder..didn't want to wasteful lol. I need MORE recipes from you. I'm here in states and would also be willing to travel if you offer personal instruction. I knew if I went to the source of great roast beef cooking...I wouldn't be disappointed. I wasn't. Thanks so much for posting..Shane!
Thanks Shane, so glad to hear it was a success. I don't do instructional classes but have been asked many time to do cooking classes. Something I might consider in the future.
Hi Barry,This butter roast beef looks Awesome!I love your recipes and blogs ,I am followings your recipe pic on Pinterest Thanks for sharing such an wonderful recipe!!!!Merry Christmas!
Making this recipe today, how do you do the gravy?
I usually have homemade beef stock in the freezer, so thats my base with the pan drippings. Low sodium cartons of stock are also an option.
Hello,
Love the flavor combo. Thanks for sharing this recipe.
That's a delicious looking roast beef! The butter marinade is brilliant, I like some Worcestershire flavor but it can definitely overpower other flavors. Looking forward to trying this one.
Thank you, for this amazing recipe. It made cooking my Prime Rib so easy. I did cook it about 1/2 hour longer because my family likes it well done. But it was perfect. The Worcestershire Butter Sauce, made it so tender and moist. My family is still talking about it to friends and other family members. This is the second time that I made Prime Rib, and the first did'nt turn out to good. But this time was the best and this will be my go to recipe from not on. Thank you again,
So glad to hear you had such a great success. Folks really seen to love this and make it again and again.
I softened butter in microwave and also added italian dressing mix. It spread right on with a spatula. My big oven is broke so used my countertop convection oven and lowered the tempatures 25 degrees. I usually make pot roast in crockpot and it just shredds to peices. I have never been able to get a tender roast beef that can be carved like restraunts until this. This is my go to recipe now. Loved it. So simple and yummy.
Can I use fresh thyme?
Sure.
Barry:
For the marinated roast beef, you mentioned to use butter however, salted or unsalted? I always use unsalted when baking my deserts, but there is no mention of which one I need to use...
Thank you!! Karen
Butter always means salted butter to me. I really only use unsalted for frostings.
I see from the recipe you recommend basting the roast often. In your opinion, could I use an oven roasting bag to lock in the meats juices?
Those are for braising, not roasting.
What can I use to substitue the English mustard with?
Any mustard can work.
Tenderloin needs only 20 minutes total roasting time at 425.
This was not a tenderloin. In any case you meat thermometer will guide you to the proper time for any sized cut.
I’m going to try this with a moose roast. Hopefully the butter is enough moisture. I might add some stock to the roasting pan and then baste often.
I am dairy free. Would this work with ghee?
I can't answer any dietary questions. It's not something I know a lot about. Isn't ghee basically clarified butter though?
Do you think you could marinate this for 24 hrs?
I think so.
This is literally the best roast beef I have ever made. I will definitely make it again.