Oven roasting is one of the simplest cooking methods because it requires little attention allowing you to "set it and forget it."
Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to "set it and forget it." Refer to our oven roasting cooking chart for timing guidelines and other recommendations.
Set your oven and season the roast per your recipe.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cook as recommended, and be sure not to overshoot your target temp because it will continue to rise after pulling the roast from the oven.
Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. Those few extra minutes are a great opportunity to make a jus from the reserved beef drippings.
The most important tool for properly carving your roast is a sharp knife — be safe! If you're using a meat fork, don't pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). If you have a rib roast, cut each slice along the rib bone. Always cut across the grain for maximum tenderness.
When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.
Pronounced oh-zhoo, it translates literally to "with juice." Au jus is a broth-like gravy made from beef juices left over from cooking.