Roasting Beef

Roasting is a dry heat cooking method that is often used for large, tender beef cuts. The best cuts for roasting are obtained from the loin and the rib. In order to properly roast a cut of beef, it should be placed on a rack in a roasting pan that is not too deep and cooked, uncovered, in a preheated oven.

Examples of the Best Beef Cuts for Roasting

Rib Eye Roast and Top Loin Roast

The following roasting method works well for beef cuts that weigh about 2½ pounds. Adjustments in the roasting time will have to be made if using a smaller or larger piece of meat. A top sirloin butt roast, a tri-tip roast, or a top quality bottom round roast are good choices when using the following steps.

Preheat the oven to 450°F. Remove the beef roast from the refrigerator and season the meat as desired. The meat may also be marinated for several hours before it is roasted. This may be especially desirable if roasting a bottom round (pictured right), because even a top quality bottom round roast will not be as tender as the top sirloin butt or tri-tip roast. The marinating process will help to tenderize the meat.

A beef roast cooked to medium-rare should have an internal temperature of 145°F - 150ºF after the resting period, and a roast cooked to medium should have an internal temperature of 150°F to 160ºF. (See the note below).

See Beef Doneness for more information on proper cooking temperatures.

• If you purchase a whole tenderloin that has not been trimmed, make sure that you trim off the fat layers and silver skin before the meat is roasted.
  
  
• Preheat the oven to 425°F. Season the tenderloin with a liberal amount of salt and pepper.
  
  
• Tie the roast with pieces of twine at 1½ to 2 inch intervals after folding the narrow end of the tenderloin under the roast.
  
  
• Place the meat into a roasting pan and pop it into the oven.
  
  
• Cook the roast for about 10 to 15 minutes and then turn it over in the pan. Continue to cook it for another 10 to 15 minutes for every pound.
  
  
• Remove the tenderloin from the oven when the internal temperature of the meat reaches 140°F, as indicated on a meat thermometer inserted into the center of the roast.
  
  
• Tent the roast with aluminum foil and let it to stand for 20 minutes. This will allow the juices to be redistributed throughout the tenderloin, which makes the carving process easier. The meat will be much more tender than meat that is served as soon as it is pulled from the oven.
  
  
• The roast will continue to cook as it rests and the internal temperature will rise 5°F to 10°F, reaching 145°F to 150ºF. The roast may be carved into thick slices after the appropriate resting period. If you plan on serving a sauce made from the pan drippings, it can be prepared while the tenderloin is resting.

Prime rib is a common name given to the beef cut, standing rib roast, or if the roast is boneless, it may be referred to as a rolled rib roast. "Prime Rib" is a misleading name because many people assume that the meat is graded prime (by the USDA) when actually this is not the case in most instances. Prime is the top quality possible and represents only about 2% of the beef that is graded. It has the most marbling (the visible fat running throughout the meat), which makes it the most flavorful and tender. In most cases, prime grade beef is available only at fine restaurants, and occasionally it may be found in specialty meat markets, but it is rarely ever found in supermarkets. There was a time, however, when rib roasts that were actually graded prime were more common than they are now, but the cost became so exorbitant that they are now only available at supermarkets through a special order. Most rib roasts sold in food stores are graded choice, and although this is one grade below prime, the roast is still quite desirable.

Because of its size, a full rib roast (ribs 6 through 12) is often cut and sold as two separate roasts known as the first cut rib roast and the second cut rib roast. The first cut is also called a small end rib roast and includes ribs 9 or 10 through 12, which is next to the loin primal. The second cut, also known as the large end rib roast, includes ribs 6 through 8 or 9 and is next to the chuck primal. Although it is very tender, its proximity to the chuck means that it is slightly less desirable than a first cut rib roast.

Standing Rib Roast and Boneless Rolled Rib Roast

When determining the size of the prime rib roast that you will need, figure that each rib will feed two people. A three rib roast will feed five or six people, a four rib roast will serve seven or eight people, and so on. It is best not to prepare a rib roast of less than three ribs because it may be difficult to cook it properly. The smaller size increases the possibility of overcooking the meat.

It is much easier to carve a boneless rib roast when it is ready to serve than one that still includes the bones; however, it is beneficial to cook the bones with the boneless meat in order to provide the rib roast with additional flavor and moistness. To this end, if you have previously removed the bones from the roast, it will be necessary to tie the bones to the meat prior to cooking (see Tying Beef: Tying a Rib Roast for more information); however, before tying the roast, the fat should be trimmed in any areas where it is over an inch thick. Care must be taken so that too much fat is not removed. A minimum of one-quarter inch of fat should be left on the meat, which will help to seal in moistness and provide flavor.

Roasting the Prime Rib

The most important point to remember when cooking a prime rib roast is to ensure that the meat is not overcooked. An expensive cut of beef, such as a prime rib roast, is most often best in flavor and tenderness when it reaches a doneness level of no greater than medium-rare; however, many chefs recommend that it be served rare. The meat will toughen rapidly when cooked too long (any level above medium), so it is important to watch it carefully during the roasting time. Use a reliable meat thermometer to ensure that the internal temperature of the meat does not exceed the level of desired doneness.

A Typical Procedure for Cooking Prime Rib

• Preheat the oven to 450°F. Place the prime rib roast (prepared as previously described) on a lower rack of the preheated oven.
  
  
• Cook the roast for 15 minutes. The high heat (450°F) will sear the outer surface of the meat, producing a somewhat crispy exterior.
  
  
• After cooking the meat for 15 minutes at 450°F, reduce the heat to 325°F. Do not open the oven. Cook the prime rib at 325°F for approximately 11 to 13 minutes per pound.

• Remove the prime rib roast from the oven approximately 30 minutes before the end of the cooking time, and check the internal temperature using a meat thermometer to ensure that the meat has not already cooked beyond the desired doneness. (Remember, thermostats in some ovens may not be reliable and cooking time charts are only a guide for suggested roasting times. Many variables can affect the actual roasting time.) If the roast has not reached the desired doneness, return it to the oven, but if it has reached the proper temperature, allow it to rest for the appropriate time before carving.

• For the roast to be rare, the meat thermometer should register an internal temperature no higher than 115°F to 120°F when the meat is removed from the oven, and it should register 120°F to 125°F after the resting period (the meat will be red in the center and slightly pink near the exterior). The meat will continue to cook as it rests, often rising another 5 to 10 degrees during this time.
  
  
• For medium-rare meat, remove the roast from the oven when the internal temperature reaches 125ºF to 130ºF. The temperature will rise another 5 to 10 degrees during the resting period (the meat will be pink in the center and light brown near the exterior).

• When the prime rib is removed from the oven, it should be loosely tented with aluminum foil to hold in the heat. The resting period should be at least 20 minutes to allow the juices to redistribute through the meat and for the meat to reach the appropriate doneness.

Serving the Prime Rib

When the resting period has concluded, the prime rib can be carved and served. Refer to "Carving Beef" Steps for Carving a Prime Rib Roast for information regarding the proper method of carving of the meat.

Prime rib is often served au jus (pronounced oh zhoo'), which is French for "with juice." Since au jus means "with juice," it is more proper to refer to prime rib as being "served au jus" rather than referring to it as "served with au jus," which would actually mean "served with with juice." The juices are spooned over the meat when it is served.

Au jus is prepared from the meat drippings produced while the prime rib is cooking. After the meat is removed from the pan and is allowed to rest, fat is removed from the drippings in the pan, additional broth is added, the juices are boiled, the roasting pan is deglazed to remove the flavorful bits from the pan, seasoning is added, and the juices are strained (if desired). See Prime Rib Serving Suggestions in "Kitchen Techniques" for detailed information on how to prepare au jus.