Savor the Flavor of an Oven Roast

Larger or thicker cuts of beef benefit most from roasting in the oven.  Although it requires more time, roasting is the simplest method because it requires little attention. And the flavor of a roast is distinctly different from that of any other cooking method, inspiring impressive meals that bring together families and friends. For ideas on how to beef up any special occasion, visit Celebrate with Beef.

3 Easy Steps to Oven-Roasting Beef

Step 1: Preheat oven to temperature specified in chart below.  (Confirm temperature with an oven thermometer.)

Step 2: Remove roast from refrigerator, place fat side up on rack in shallow roasting pan and season, as desired. Insert ovenproof meat thermometer in the roast so tip is centered in thickest part, but not resting in fat or touching bone. Do not add water; do not cover.

Step 3: Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)

Download "Roasting" Guidelines

Determining Doneness

If you don’t have an ovenproof thermometer, you can test doneness by inserting an instant-read thermometer toward the end of the cooking time for about 15 seconds, being careful not to strike bone or fat.

 
Remove thermometer and continue cooking if the temperature has not reached the desired temperature as indicated in the chart.