No-Work Roast Beef: A Sunday Start-Up Dish

Preparation info
  • Makes:

    8 to 12

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

When I prepare a roast, I like to prepare a big one so that I get lots of leftovers. Also the bigger the roast, the better the taste.


  • 1 boneless rib roast or rib-eye roast (4 to 6 pounds), rolled and tied, or 1 filet or t


  1. Preheat the oven to 450°F for 15 minutes.
  2. Set the meat on a rack (rolled coils of aluminum foil are fine) in a roasting pan and place the pan in the oven. Roast until cooked to desired doneness.
  3. Remove the