This technique yields classic results in the shortest time. The roast will be pink in the center, with a bit of medium to medium-well done beef toward the crusty exterior. We recommend this method only for well-marbled cuts from the rib or loin. For a slower technique that results in more evenly cooked meat, see Slow-Roasted Beef.

Trim all but a ¼-inch thickness of fat from:

Season the roast liberally with:

Place fat side up on a rack set in a shallow roasting pan and refrigerate uncovered for at least 1 hour or up to 2 days to dry out the surface of the meat (this will promote browning).

When ready to cook, set the roast out at room temperature for 30 minutes and preheat the oven to 450°F.

Place the pan in the oven and roast for 20 minutes. Reduce the oven temperature to 300°F and roast until a thermometer inserted in the center of the thickest part registers between 120° and 130°F for rare to medium-rare (for other temperatures, see chart). Begin checking smaller roasts after 20 minutes; thicker roasts may take 1 ½ hours. Transfer the meat to a platter, cover loosely with foil, and let stand for 15 to 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time). If desired, make a jus, above, or:

Carve the roast into ⅛- to ½-inch slices as desired. Drizzle the jus or gravy over the slices. If not using either, serve with: