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1. Preheat the oven to 450° (it will take about 15 minutes for most ovens to reach this temperature). For the most predictable results, insert a meat thermometer into the thickest part of the beef, being careful not to let the tip of the thermometer touch any fat or bone.
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2. Place the beef, fat side up, in a large shallow roasting pan. (It is unnecessary to use a rack, since the ribs of the roast form a natural rack.)
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3. Roast the beef undisturbed in the middle of the oven for 20 minutes. Reduce the heat to 325° and continue to roast, without basting, for about 90 minutes, or until the beef is cooked to your taste.
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4. A meat thermometer will register 130° to 140° when the beef is rare, 150° to 160° when medium, and 160° to 170° when it is well done. If you are not using a thermometer, start timing the roast after you reduce the heat to 325°.
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5. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium, and 20 minutes per pound for well done.
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6. Transfer the beef to a heated platter and let it rest for at least 15 minutes for easier carving. If you plan to accompany the beef with Yorkshire pudding, increase the oven heat to 400° as soon as the beef is cooked.
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7. Transfer the roast from the oven to a heated platter, drape foil loosely over it, and set aside in a warm place while the pudding bakes. If you have two ovens, time the pudding to finish cooking during the 15 minutes that the roast rests.
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8. To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on this end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice from the bone as you proceed.
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9. Traditionally, roast beef is served with its own juices and with a horseradish sauce.
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NOTE:
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Bringing meat to room temperature before cooking it is unnecessary. Roasts may go directly from the refrigerator to the oven.
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