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Select a proper cut of beef to ensure it's moist and tender. Rib eye, top sirloin and rib roast are perfect for roasting.
For the first 30 minutes, roast the meat in a very hot oven at 425° F, and then lower the temperature to 325° F for the remaining time.
Allow the roast to rest for about 15 minutes before cutting it to allow the moisture that has been lost during cooking to be redistributed throughout the meat. Cover it with foil during the resting period to keep it hot.
Sear the meat before roasting to create a flavorful crust and to seal the moisture inside the roast. Searing is the method of quickly browning all sides to create a crust.
The cooking time is dependent on the weight of the meat and the desired doneness: Rare: 11 minutes per pound of meat; Medium: 14 minutes per pound of meat; Well Done: 16 minutes per pound of meat.