Best Cuts Of Beef For Oven Roasting

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So you want to know what is the best cut of beef for oven roasting. Well there are two options here. You can either go out and buy a whole roast, or you could buy a carving pack. This is the way I did it when I first started cooking for myself, however I soon discovered that cooking a roast with this method involved a lot of standing at the cooker and turning it every now and then to ensure an even cook on all sides.

Beef – Oven Roasts

Oven RoastsAn oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals. Round cuts, which are usually best when pot-roasted, may be purchased as oven roasts if the cuts are of the highest quality.
Rib-Eye RoastThe rib-eye roast refers to a rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The rib-eye roast is also known as a Delmonico roast.
Rib Roast A rib roast that includes the bones is also known as a standing rib roast. Because of its size, a full rib roast (ribs 6 through 12) is often cut and sold as two separate roasts known as the first cut rib roast and the second cut rib roast. The first cut is also called a small end rib roast and includes ribs 9 or 10 through 12, which is next to the loin primal. The second cut, also known as the large end rib roast, includes ribs 6 through 8 or 9 and is next to the chuck primal. Although it is very tender, its proximity to the chuck means that it is slightly less desirable than a first cut rib roast.The beef roast known as “Prime Rib” usually refers to a rib roast, but it doesn’t necessarily refer to a rib roast that is graded “Prime”. Prime grade rib roast may be available to some restaurants, but is rarely available to the generally public unless it is specially ordered. Most rib roasts sold in food stores are graded “Choice”.
Rolled Rib RoastA rib roast that is boned, rolled, and tied is known as a rolled rib roast.
Top Loin RoastThe top loin is the largest muscle of the short loin. The top loin roast is cut from the top loin and it is also known by the following names:New York Strip RoastShell RoastStrip Loin Roast
Tenderloin RoastThe tenderloin is the inside muscle of the short loin. It is the most expensive cut of beef and can be roasted whole or it can be cut into tender, boneless steaks. The tenderloin roast is also known as:Whole FiletFilet Mignon RoastTenderloin Tip Roast
Top Sirloin Butt RoastThe top butt is one of the two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for oven roasting if it is not overcooked.
Tri-Tip RoastThe tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals. It can be used as an oven roast or it can be cut into steaks. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices, keeping the meat tender. If the fat has already been trimmed at the market (as shown in the image on the left), the meat can be barded to provide extra juiciness when used as an oven roast. The tri-tip roast is also known as the triangle roast.

The best cuts for roasting beef and tips on how to cook it

Want to cook a joint of beef for a dinner party or special occasion? Whether you like it rare, medium or well done, our easy-to-follow guide explains the best cuts for roasting beef, plus tips on how to cook it to perfection. Find recipe links at the bottom of the page, too.

Check out our advice to help you get the most out of a beef joint.

The best cuts for roasting beef and tips on how to cook it

What’s the difference between cuts of beef?

Fore ribs

One of the prime roasting cuts because the main lean muscle is nicely marbled and the whole joint is covered with a natural layer of fat. It is usually roasted on the bone. However, it is important to ask your butcher to chine the backbone for you, i.e. saw through the bones to semi-detach the backbone from the ribs. This makes carving easier.

Rib of beef with red wine sauce

Sirloin

Can be roasted on the bone, but because of its size it is commonly boned and rolled, enabling the butcher to prepare smaller joints. Sirloin carries less fat than the rib and is very tender, so it is one of the more expensive cuts.

Beef sirloin with oyster mushrooms, Bordelaise sauce and whipped potatoes

Topside, silverside and top rump

These three prime cuts are all fantastic for roasting, as they are very tender and can be carved into large lean slices. However, because the muscles used for these cuts carry less marbling, they are usually sold ‘barded’.

This means that thin sheets of fat, usually taken from the flank of the same animal, are wrapped around the outside of the rolled muscle then tied in place with string to produce a neat, cylindrical joint.

Roast topside of beef with roasties and gravy

Fillet

This lean cut of beef can be roasted in one piece but benefits from the addition of bacon or some ‘barding’ fat to stop it drying out during roasting. Used to make the classic dish, beef Wellington.

Beef fillet with sherry vinegar and shallot jus

Tips for roasting beef

  • Let the meat come to room temperature before you cook it.
  • Roast the beef at  a high temperature (240°C/fan 220°C/gas 9, or as high as your oven will go) for about 15 minutes to get the heat through to the centre of the joint. Then reduce the temperature to 190°C/fan 170°C/gas 5 and continue to roast for 12-13 minutes per 500g for rare, 17-18 minutes per 500g for medium, or 22-24 minutes per 500g for well done.
  • Rest the meat before carving. This allows the meat fibres – which contract in the oven – to relax again, so the meat will be more tender.

BEST BEEF CUTS FOR OVEN ROASTING

Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest. And with these cuts of beef, your centerpiece is sure to be both delicious and memorable.

Tenderloin Roast_Chateaubriand
CHATEAUBRIAND TENDERLOIN ROAST

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

  • 23gPROTEIN
  • 150CALORIES
  • GRILLING
  • OVEN ROASTING
  • BROILING
  • SOUS VIDE
SHOULDER PETITE TENDER

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.

  • 22gPROTEIN
  • 150CALORIES
  • GRILLING
  • OVEN ROASTING
  • SKILLET TO OVEN
  • INDIRECT GRILLING
  • BROILING
  • SMOKING
  • SOUS VIDE
Ribeye Roast_Lip-On
RIBEYE ROAST

Savory and fine-textured with generous marbling. A classic holiday roast.

  • 24gPROTEIN
  • 180CALORIES
  • OVEN ROASTING
  • INDIRECT GRILLING
  • SMOKING
Tri-Tip, Denuded
TRI-TIP ROAST

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

  • 22gPROTEIN
  • 150CALORIES
  • GRILLING
  • OVEN ROASTING
  • INDIRECT GRILLING
  • BROILING
  • SMOKING
  • SOUS VIDE
Top Sirloin Petite Roast
TOP SIRLOIN PETITE ROAST

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

  • 24gPROTEIN
  • 140CALORIES
  • GRILLING
  • OVEN ROASTING
  • INDIRECT GRILLING
  • BROILING
  • SMOKING
Rump Roast
BOTTOM ROUND RUMP ROAST

Boneless and lean and best for slow-cooking.

  • OVEN ROASTING
  • BRAISING
Top Round Roast
TOP ROUND ROAST

A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

  • 25gPROTEIN
  • 140CALORIES
  • OVEN ROASTING
  • BRAISING
  • SOUS VIDE
SIRLOIN TIP ROAST

This boneless, lean cut is great value. Best when roasted and carved into thin slices.

  • 23gPROTEIN
  • 150CALORIES
  • OVEN ROASTING
  • BRAISING
EYE OF ROUND ROAST

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

  • 25gPROTEIN
  • 140CALORIES
  • OVEN ROASTING
  • BRAISING
BOTTOM ROUND ROAST

Great value and very lean. Best for roasting or slow-cooking and slicing thin.

  • 23gPROTEIN
  • 150CALORIES
  • OVEN ROASTING
  • BRAISING

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