Roasting meat is easy, but it requires good cooking technique. Learn the basics here so you can get amazing results in moisture and flavor.
The Proper Cut of Beef
Select a proper cut of beef to ensure it's moist and tender. Rib eye, top sirloin and rib roast are perfect for roasting.
The Right Temperature
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.
Letting it Rest
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.
Searing the Meat
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.
Minutes Per Pound
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.