The Best Cuts of Beef for a Perfect Roasting Joint

Roast beef is a cherished centerpiece for holiday meals and special occasion dinners. When choosing a cut of beef for roasting, it’s important to select one that will deliver great flavor and tenderness. In this comprehensive guide, we’ll explore the top cuts to use and tips for preparing them perfectly.

Why Roast Beef?

Roasting whole cuts of beef has several advantages:

• Deep, hearty beefy flavor from dry cooking method
• Can serve a crowd or have great leftovers
• Impressive, celebratory presentation
• Allows seasoning and crust to develop
• Concentrates natural juices for tender, melt-in-your-mouth meat

The Best Cuts for Roasting Joints

Whole Sirloin or Striploin

This is one of the most popular roasting joints. Taken from the hip/lower back region, it contains a good balance of fat marbling and leanness. Sirloin offers great tenderness and beefy flavor, especially when roasted with the bone left in.

Bolar Blade Roast

This underrated cut comes from the shoulder/chuck area. It has excellent marbling which helps keep it moist during roasting. The bolar blade has intense beef flavor and becomes very tender when roasted low and slow.

Eye Fillet Butt

Cut from the tenderloin this small roast is super tender and lean. It has a delicate flavor that pairs well with rich sauces or seasonings. Sear then roast at high heat to keep it from drying out.

Rump Cap

This cut comes from the top rump/round. It is well-marbled, providing richness and moisture. Rump cap has a pleasant beefiness that intensifies when roasted. Slice across the grain for tenderness.

Rib Roast

The quintessential roast beef. Rib roasts have outstanding flavor from all the natural marbling. Cooked with the bone in, the ribs help prevent drying and add even more richness.

How to Choose the Right Roast

Consider the following when selecting a cut:

• Tenderness – Look for good marbling and fine grain
• Flavor – Well-exercised areas have more beefiness
• Cost – More tender cuts are pricier, budget roasts can work too
• Number of servings – Choose size accordingly
• Usage – High-heat searing better for lean roasts

Preparing Beef Roasts for Cooking

• Take roast out of fridge 1-2 hours before cooking to reach room temp
• Preheat oven to 225°F-250°F
• Trim excess fat, leaving a bit for moisture
• Season the roast well with salt, pepper, herbs
• Place fat side up on a rack in a roasting pan, insert meat thermometer
• No need to add liquid – don’t cover it
• Cook to 5°F below target temp, carryover cooking will finish it

Estimated Cooking Times

• Rib Roast – 15 minutes per pound
• Rump Roast – 25 minutes per pound
• Bolar Blade – 30 minutes per pound
• Sirloin – 18 minutes per pound

Use a meat thermometer and check towards end of estimated cooking time.

Internal Temperatures for Different Doneness

• Rare – 120-125°F
• Medium Rare – 130-135°F
• Medium – 140-145°F
• Medium Well – 150-155°F
• Well Done – 160°F+

Let roast rest 15-20 minutes before carving to allow juices to redistribute.

Carving Tips

• Use a sharp knife to cut thin, even slices
• Slice against the grain of meat for tenderness
• Cut perpendicular to the roast’s long side to make carving easier

Serving Suggestions

Roasted beef pairs wonderfully with:

• Yorkshire puddings or popovers
• Horseradish cream
• Au jus or gravy from pan drippings
• Roasted vegetables like potatoes, carrots, parsnips
• Fresh green salad or spinach salad

Storing and Reheating Leftovers

• Let roast cool completely then refrigerate up to 4 days
• Reheat slices in au jus or gravy for added moisture
• Use for sandwiches, wraps, tacos, soups, and casseroles

The Takeaway

A whole roasted beef joint makes for an impressive entrée at special dinners. Cuts like sirloin, rib, and bolar blade work great. Allow meat to come to room temp before roasting uncovered at 225°F until reaching perfect doneness. Monitor with a meat thermometer. Slice against the grain and serve with classic roasted veggie sides and Yorkshire pudding for a delicious roast beef meal.