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What is your favorite cut for roast beef?

I love roast beef, but I have never been able to make one successfully at home. I've tried different cuts, different methods, but none has ever come out quite right. CHers have always been able to share their methods for making the "best" of lots of dishes, and I've improved my own methods so much from what I've learned from all of you, so now I'm asking you to share your best roast beef recipe, including cut, size, cooking method, etc. More details are better. Thanks!

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  1. Here's a thread from earlier this year on the same topic:

    http://chowhound.chow.com/topics/498627

    I love a boneless rib roast. We also do eye round roasts, which are leaner, less fat and waste but also not as tender.

    1. I love beef as well. Depends on what I'm in the mood for on the roast.

      Sometimes a long braise like about now when its starting to cool outside. For this, I'd use something like a blade or cross-rib roast (size up to you). Recipe is similar to a basic short rib recipe (brown, braise in red wine and stock along with carrot, celery, onion, and seasoning). For specifics, check this out
      http://chowhound.chow.com/topics/563712
      Sometimes you can't beat a long beef braise!

      My all-time favorite, however, is the standing rib roast. I prepare a little different than most. When splurging (a party for example), I'll get an entire rib roast.
      Carve the rack of ribs off the roast, set aside.
      Rub montreal steak spice all over the roast. Attach the ribs back onto the roast, tie with string. rub the rib side with spice
      Wrap and set in the fridge overnight.
      Remove and let come to room temp for a couple of hours.
      Set on a rack in a hotel pan, bones down.
      Roast at 500 for an hour. This will sear the exterior and leave the interior rare.
      Remove from oven, let rest to room temp (at least an hour).
      Cut string and remove ribs.
      Fire up the grill and cut the roast into desired serving sizes (1/2 to 1.5 inch). Grill ribs, cut into singles, set aside and keep warm. Grill roast slices to desired doneness, plate, serve with a rib.

      Thats my favorite!

      1. As far as I’m concerned, a standing rib roast is the only cut of roast beef. I’ve roasted those that were as few as two ribs, but prefer to cook at least three or four.

        There are two schools of thought on how best to cook it: high temp and low temp. And advocates on both sides can be very vocal. I kinda depends on how you prefer your meat. The high-temp method will give you good caramelization on the outside, but the meat will vary from better done on the outside to rarer on the inside. If you want the same degree of rareness throughout, although with less caramelization on the outside, go with the low-temp method.

        Lots of info with lots of detail for cooking a standing rib roast in the following threads:

        http://chowhound.chow.com/topics/281670
        http://chowhound.chow.com/topics/466614
        http://chowhound.chow.com/topics/281414
        http://chowhound.chow.com/topics/354313
        http://chowhound.chow.com/topics/354313

        4 Replies
        1. re: JoanN

          Hey Joan,

          As I mentioned, I like to sear, then grill individual portions. This gives the benefit of cooking each to desired doneness as well as adding the flavors of the grill.

          1. re: porker

            The only thing I hate about living in Manhattan is--no grill! If there were any way I could set up a Big Green Egg in the middle of my living room, believe me, I'd do it.

            1. re: JoanN

              My heart bleeds, honest. There's many by-laws in Montreal forbidding BBQs on balconies. I have friends in such a predicament, I tell 'em to move out!

          2. re: JoanN

            Joan, I'm with you. Either a rib roast (love to munch on the bones) or a rolled boneless eye of the rib. Very expensive, but well worth it.

            A more economical roast with plenty of flavor, but chewy is a bottom round roast or sirloin tip roast. You should marinate these, never cook beyond med rare, and slice very thinly.

            Love chuck roast, but that is pot roast to our family and only used for braising.

          3. If it makes a good steak, it'll make a good roast. Rib, tenderloin, strip, you name it. Success is easy, but you're going to need the kind of meat thermometer that has a probe cord. Like this. http://www.amazon.com/ThermoWorks-Ori...

            I like a combined low heat / high heat roasting method. Put the roast on a rack, put the rack in a roasting pan, and insert the probe. Put the roast in a 250 degree oven and cook until the center of the roast hits 110F. Turn the oven up to 500 degrees and cook until the center of the roast is 125F. Remove the roast from the oven and let it rest for at least 10 minutes and as much as an hour before carving and serving.

            Edited to add: this is assuming you want to do a traditional (dry heat) roast. A pot roast is a whole 'nother thing. You want meat with plenty of connective tissue (chuck is perfect). Brown it first, then cook in tasty liquid for several hours. It's its own kind of good.
            If you're up for a little extra fiddling, you can do a home "dry-age." Put the roast on a rack, loosely covered, at the back of the bottom shelf in the fridge for a week. Works wonders.

            1. Thank you all for the replies. JoanN, thanks for the links. I did take the time to read through most of them. I do love a rib roast, but I should have been more specific. What I'm looking for is the cut of beef you would roast to make an everyday roast beef for the family. Maybe this is it, but it seems most posts talked about making the standing rib roast for a special occasion, and for a group. It's just two of us, but leftovers are okay, and pretty much a given with any roast. So any other suggestions?

              3 Replies
              1. re: lisavf

                We wait until rib roasts are on sale, then buy the piece with the smallest big streak of fat in the middle and treat it as recommended in the threads. It elevates a more or less ordinary-cost meal (mashed potatoes will keep the cost down too). We like it rare, and, cooked rare, the left-overs make lovely sandwiches, etc. For special occasions, we buy the more expensive small end, which when cut up makes New York steaks.

                1. re: lisavf

                  Try a bottom sirloin (aka tri-tip). Manageable size, great flavor. It's a little chewy (so don't cook past medium rare and cut thin slices across the grain) but it makes a good small roast. Or, like Joebob says, just wait for prime rib to go on sale.

                  1. re: lisavf

                    Maybe you're thinking of a top round, that's what I think of when I make "roast beef".

                  2. Don't know what you find at fault in your cooking, but I use pretty standard recipes with great results. See, for instance, Eipcurious.n. For dry roasting I like rib roast (of course,), and for pot roast, chuck roast.