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

Preparation info

  • Difficulty


  • Makes:

    8 to 12


Appears in

Time: See box

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 tenderloin (about pounds)
  • Salt and freshly ground black pepper


  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 roast from the oven and let it rest for 10 minutes. Then slice and season each slice with salt and pepper to taste.