Roast Beef

The success of roast beef depends on the best-quality beef, with very good marbling and about twenty-one days’ dry-aging. Use a large rib roast from the loin end. The two controversies about roasting (baking) beef are whether to salt the meat first, and at what temperature to cook it. It is said that if you salt the beef before putting it in the oven, all the juices will come out. I have never seen that happen, and if you do not salt the meat first, or at all, it has little taste. Some say