For those in doubt.....who want a fool proof for sure wonderful beef roast....buy a chateaubriand cut of beef filet. It will cost you about $10 a pound....but when you buy it come here and someone will tell you how to cook it to be guar-ahn-teed great!
Linda C

I agree with Linda, a roast tenderloin is fantastic...needs little more than salt & pepper and a high heat roast (use a thermometer) and a yummy sauce, like a mushroom one. Even though it can seem pricey, there is no waste. If you decide to do that, I'm sure you will be provided with several easy recipes to choose from.

Go to a butcher (don't buy one from the meat counter) and get either a prime rib or beef tenderloin. Don't brine and don't over cook. We like our beef medium rare (internal temp of 140 when you take it out of the oven). Use an instant read thermometer to ensure the proper doneness, don't guess. Don't add any liquid and don't cover. Always let your roast rest for at least 10 minutes before carving. This way you won't loose all the juice.

Here is how I cook a roast. Season roast with salt, pepper and crushed garlic. Place roast in a roasting pan (bone side down if it's a rib roast). Preheat oven to 450 then turn down to 325. Cook roast until it reaches 140 on an instant read thermometer (about 20 minutes per pound). Remove from oven and let stand 10 minutes before carving.

Always carve across the grain to ensure most tender slices.

Have to agree. I can cook an expensive roast..but I can NEVER cook a cheap cut of roast well. LOL

I'd choose RIB roast. Make sure the it's had the ribs cut off and then tied back on.
Mmmmmmmmmmmmmmmmmmmmmmmmmm

Terri, you speak the truth! I did exactly what you suggested and D*** it was fabulous. Also easy to cook. I actually had one of the guest ask for one of the ribs to chew on. Quite the sight, bib over silk dress!! (OK, there was a little wine involved....)