How do you cook roast beef in an oven?

To roast beef in an oven, select the grade of your choice, season it with flavors and roast it at low temperatures to retain the juices. To obtain restaurant-type browning in oven-roast meat, dry-heat the meat while uncovered, and do not add water to the pan.

Select a pound of boneless meat for every four people or a pound for three people in the case of a bone-in meat. Rub all over the meat with seasonings such as pepper, Worcestershire sauce, thyme, chopped garlic or salt. Alternatively, season by inserting 3 flakes of garlic into small slits cut into the meat. Place fat on the top side of the meat within a shallow pan, and then insert an oven-safe thermometer to the center of the meat, avoiding bone or fat.

Sear the meat by placing it in a preheated oven at 450 F for 10 minutes. Reduce the heat to 280 F, and cook to the desired doneness. Remove meat from oven when it's a little lower than 160 F in the center. Tenderloin takes about an hour and 15 minutes while prime rib with bone takes 2 hours and 30 minutes. Cover the roast for 15 minutes before carving into thin slices to allow the juices to redistribute.