12/10/13 - 2:45pm
Choose a high grade of beef for roasting. Cuts such as tenderloin, rib, sirloin, sirloin-tip or rump are excellent choices. If you feel confused by the many names and grades by which roast beef is labeled, ask the butcher in the store where you shop for help. When buying boneless meat, allow three servings per pound; with bone, two servings per pound.
• Preheat oven to 325 degrees.
• Place meat, directly from refrigerator, fat side up, on a rack in a shallow roasting pan.