On Roasting Beef

By far the most popular and elegant cut of beef for roasting is the standing rib roast. It is one of the easiest of all possible cuts to roast because it is more or less self-basting and no attention is required once the meat is in the oven.
Do not be put off by the variables to be found in standing rib roasts. It is necessary to outline and explain the most obvious, however. A 2-rib roast, for example, generally weighs from 8 to 10 pounds, untrimmed. It may weigh as much as 12. This is because the size of the ribs varies and so does the quality. A prime standing rib weighs more than a choice rib.
A 2-rib roast should serve about four to six people. The larger a standing rib roast is, however, the better, and for a buffet, for example, a 5-rib roast is just about ideal. Remember that cold leftover roast beef is delicious for sandwiches.
There are dozens of methods that are used for roasting beef and each method has its own advocate. Some recommend searing beef at a very high temperature before reducing the oven heat; others recommend cooking at a very high heat throughout the cooking period.
The following method is recommended because of its simplicity as well as for the excellent results that it produces. This method utilizes a constant, relatively low oven heat and once the meat is placed in the oven there is nothing more to be done until the roast is ready. WHEN THE ROAST IS COOKED, remove it from the oven and let the roast stand 20 minutes before carving. This will redistribute the juices inside the roast.

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