here are several types of beef roasts and the best method for cooking varies based on the different cuts. Happily, basic oven roasting is the easiest and ideal method for the tenderest of cuts like our quintessential whole muscle ribeye or tenderloin roasts.
Before You Cut to Size
Before you cut your roast to size here are a few things to consider. The ribeye section graduates in size from end to end, the larger is the shoulder end, and the smaller is the loin end. If you cut your roast from either end the graduated shape naturally yields a roast that will finish more rare on the larger end, giving you the ability to offer varied degrees of doneness. If you want a more consistent degree of doneness throughout the roast, cut it from the center of the rib section. Before you cut your roast to size, also determine the number of servings that you want to provide. An easy rule of thumb for averaging portions is to allow anywhere from a generous 1/2-pound to a generous 3/4-pound per each adult serving. If you anticipate seconds and/or want leftovers for great sandwiches, allow for each as an additional half or full size serving when adding up the total number of servings that you want.
When you start with the highest quality meat like Kobe-Style Wagyu or Australian grass-fed beef, a moderate oven is best for roasting not only to succulent perfection, but also with minimal shrinkage. As for preparation, some purists consider anything more than rubbing the roast with superior oil a sacrilege, and a roast of this quality definitely doesn’t require much more. Begin by preheating the oven to 325°F for at least 20 minutes before placing the roast inside. Rub the roast with softened rendered duck fat, and season generously with kosher salt and coarse, freshly ground pepper. Then place it on a rack in a shallow roasting pan with the fat side up. The pan goes in the lower third of the oven, with the rounded end of the roast towards the back of the oven. After that, all you need to do is baste every 20 minutes, using melted duck fat until there are enough accumulated pan drippings for basting.
That’s basically it. Use a quick read meat thermometer to test for doneness at the thickest part of the roast. If you want a true rosy-red rare at the large end of a 10-pound loin end roast, take it out of the oven when you reach an internal temperature of 120°F. At the same time the small end will probably read at about 125°F and after resting, will end up at pinky rare. If you want the finished roast medium rare at the large end, roast to an internal temperature of 125° to 130°F. Watch very carefully as just a few minutes will bring the temperature up several degrees.
When done, take the ribeye roast out of the oven and allow about 30 minutes for the meat to rest before carving. Resting is a very important step and should not be rushed or skipped. This time allows precious juices to resettle into the meat and the meat will firm up some for easier carving.