Dinner

Roasted Beef Tails with Garlic, Rosemary, and Honey Glaze Recipe

ByHarper Ellington December 18, 2025December 18, 2025

Introduction

Roasted beef tails are a flavorful and tender dish that brings rich, meaty goodness to your table. This recipe uses a savory blend of herbs and spices, finished with a sweet and tangy glaze, perfect for a comforting family meal.

The image shows a white plate on a white marbled surface with a roasted chicken leg placed on top of soft cooked cabbage, the cabbage has a pale yellow-green color and looks tender and moist. To the right of the chicken and cabbage, there is a creamy mashed potato scoop with a smooth, slightly fluffy texture and a light ivory color, garnished with small green herbs. The chicken leg has a crispy, golden-brown skin with some darker browned spots, and it is sprinkled with finely chopped fresh green herbs on top. In the background, two slices of light brown bread rest on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs beef tails, cleaned and trimmed
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1 teaspoon sea salt
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
Chopped parsley, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a roasting pan with foil for easy cleanup.
Step 2: In a large bowl, combine olive oil, minced garlic, chopped rosemary, smoked paprika, black pepper, and sea salt. Toss the beef tails in this mixture until they are evenly coated.
Step 3: Arrange the beef tails in a single layer on the prepared pan. Roast for 45 minutes, flipping the pieces halfway through cooking to ensure even browning.
Step 4: While the beef tails roast, whisk together apple cider vinegar, honey, and Dijon mustard in a small bowl to create the glaze.
Step 5: Remove the roasting pan from the oven, brush the beef tails generously with the glaze, then return them to the oven. Roast for an additional 30–35 minutes, rotating the pan halfway through.
Step 6: After roasting, let the beef tails rest for 5 minutes. Garnish with chopped parsley and serve hot for the best flavor.

Tips & Variations

For extra depth, marinate the beef tails in the olive oil and spice mix overnight before roasting.
If fresh rosemary isn’t available, you can substitute with dried rosemary but use half the amount to avoid overpowering the dish.
Serve with roasted vegetables or mashed potatoes to complete the meal.
For a spicier glaze, add a pinch of cayenne pepper to the apple cider vinegar mixture.

Storage

Store leftover roasted beef tails in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain tenderness. Avoid microwaving to prevent drying out the meat.

How to Serve

A plate holds a thick piece of roasted meat with a crispy brown crust, standing upright with a bone sticking out, topped with fresh green herbs. Around the meat, there is a bed of creamy mashed potatoes with bits of herbs sprinkled on top. To the right of the meat, two thick slices of bread with a soft, airy texture and golden crust lean against each other. There is also a lemon wedge placed on the side of the mashed potatoes. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef oxtail instead of beef tails?

Yes, oxtail is similar and works well with this recipe, though cooking times may vary slightly due to different bone structure.

How do I know when the beef tails are fully cooked?

The beef tails should be tender and browned after roasting. If the meat pulls away easily from the bones and is fork-tender, it’s done. You can also check internal temperature, aiming for around 190°F (88°C) for optimal tenderness.