n Choose U.S.D.A. choice or select grades of beef. Cuts such as tenderloin, rib, sirloin, sirloin-tip or rump are excellent choices.
* If you are confused by the many names and grades assigned to roast beef, ask the butcher for help.
* When buying boneless meat, allow 3 servings per pound; with bone, 2 servings per pound.
* Allow beef to sit outside the refrigerator for 2 hours before roasting.
* Preheat oven to 325 degrees.
* Place meat, fat side up, on a rack in a shallow roasting pan.
* Place a constant-read thermometer into the center of the roast, away from fat and bone.
* Season roast with salt and pepper and place in oven.
* Remove roast from oven when thermometer reads: 125 degrees for rare (about 15-17 minutes per pound); 130-140 degrees for medium rare (about 18-20 minutes per pound); 145-150 degrees for medium (about 21-23 minutes per pound).
* These temperatures reflect "standing time," as beef will continue to cook anywhere from 5 to 10 degrees after it is removed from the oven.
* Allow roast to rest for 15-20 minutes before slicing.
* Save drippings to make gravy and Yorkshire pudding.
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