Cooking the perfect roast beef starts with choosing the right cut. From ideal marbling to perfect thickness and prep, we are breaking down what to look for when choosing a beef roast, along with a list of the best cuts of beef for roasting and tips for cooking them just right.
Roast beef often takes center stage for festive holiday feasts or Sunday dinners. It is very simple to prepare and cook with perfect results. As long as you start with the right cut of beef, you simply need to season it and let the oven do the rest.
While a juicy prime rib may take center stage at Christmas dinners, other more wallet-friendly cuts of beef can still deliver delicious results. In this guide to the best cuts for roast beef, we will outline the key factors to look for when selecting a beef roast, the best roast beef cuts (from best to worst), and which cuts require special attention when preparing or serving.
>> Related article: The Best Cuts of Beef for Pot Roast
Selecting the best beef cuts roasting
Roasting beef in the oven (or roast beef in the air fryer) uses a dry heat to cook the meat, rather than braising with added liquid as with pot roasts. The key to the perfect roast is choosing a cut of beef suited for this dry roasting technique.
When choosing the best cut of beef for oven roasting, consider these three key factors:
- Tenderness – Moderately tender cuts from less-used muscles (like rib or loin) remain tender without requiring long cooking times to breakdown connective tissue.
- Marbling – Intramuscular fat marbling provides tenderness and moisture during roasting. uts with higher marbling, such as ribeye, will be more tender and flavorful when cooked, while leaner cuts, such as top round, will have a slightly firmer texture. Aim for modest marbling at minimum.
- Thickness – Choose roasts at least 2-3 inches thick. This prevents overcooking the exterior before the center reaches the desired doneness. Uniform thickness also promotes even cooking, so consider tying a roast if it is of uneven thickness.
The best cuts for roast beef
In this section, we will take a closer look at the best cuts of beef for roast beef, detailing their unique characteristics and suggested tips for selecting, cooking and serving each cut.
1. Rib of beef / rib roast
Ribeye is a cut of beef that comes from the rib section of the cow. It is known for its rich, beefy flavor and ample marbling, which gives it a tender and juicy texture, and makes it a great cut for roasting.
Tips
- When buying a ribeye roast, look for one that has a good amount of marbling throughout the meat. This will ensure that the roast will be tender and juicy when cooked.
- Rib roast often has the bone-in, which helps the meat cook evenly and adds extra flavor. Boneless options are also available.
- Due to its high quality and limited supply, ribeye roasts tend to be expensive cuts and are often reserved for celebratory meals or special occasions.
2. Tenderloin Roast
Also called filet mignon roast or Chateaubriand, this cut comes from the tapered end of the tenderloin muscle under the ribs.
As part of the short loin primal, it sees little connective tissue development during the animal’s movement resulting in incredibly tender meat. For roasting, tenderloin offers wonderfully tender beef, although the leanness means less richly beefy in flavor than rib roast.
Tips
- Look for a center cut roast about 2-3 inches thick for the most uniform shape and cooking.
- Tieing the tapered roast helps maintain thickness as well.
- Take care not to overcook this very tender cut beyond medium rare at highest.
- Quick high heat roasting at 450-500°F gives a lovely sear.
- Allow to rest tented in foil 5-10 minutes before serving to retain juices when sliced.
3. Sirloin roast
The sirloin roast originates from the upper middle section of the cow, near the rear. It sits between the rib and the round primal cuts. Sirloin roasts offer good value for a roast dinner compared to premium rib roasts.
Tips
- When selecting a sirloin roast, choose one with some visible marbling or fat ribbons running through the meat. The fat helps keep it tender when roasting.
- A nice layer of fat on the outside can also help baste the meat while cooking.
- Be sure to slice a sirloin roast very thinly across the grain after roasting to ensure a tender texture when eating.
4. Striploin roast / New York roast
The striploin roast comes from a muscle in the short loin area near the rib section of beef. It sits above the tenderloin and sirloin. Also called a New York roast in the US, this oval-shaped cut has good intramuscular marbling. It is less expensive than rib roasts but still considered a premium quality roasting cut.
Tips
- For a moist and tender striploin roast, choose one with ample white fat marbling throughout which will baste the meat while roasting. The medium fat content gives it excellent flavor.
- Be careful not to overcook this cut, and let it rest adequately before slicing against the grain.
- Going with a thick roast over 2 inches ensures a nicely carveable roast beef texture.
- The striploin takes well to seasoning if a flavor crust is desired.
5. Rump roast
The rump roast comes from the back upper portion of the cow in the round primal cut area. It offers good value while still producing tasty roast beef, although it is leaner than other cuts.
Tips
- When choosing a rump roast for roasting, pick one with a nice layer of fat left on the outside to help naturally baste the meat while cooking. Proper seasoning also boosts flavor for this lean cut.
- Be sure not to overcook this roast cut since it can toughen when cooked beyond medium doneness. Go for a medium or medium rare roast at most.
- Pour juices over roasted slices as they will not be overly moist.
6. Topside
The topside roast comes from the back leg of the cow, very near where the rump roast originates. It offers an affordable cut to serve a crowd with, though does require some special handing when cooking and carving to prevent a tough texture.
Tip
- Look for a thicker topside roast when purchasing, at least 2-3 inches.
- Tie it to maintain an even shape and size while roasting.
- Keeping cooking times on the shorter side ensures it stays as tender as possible.
- As it has very little internal fat marbling, be sure not to overcook a topside roast past medium doneness at most. The beef will toughen significantly if cooked too long.
- Allowing it to rest adequately gives juices a chance to redistribute throughout the fibers.
- Slice topside roast as thin as possible before serving. Use a sharp carving knife, and angle the knife to cut across the grain.
7. Tri-tip roast
The triangular-shaped tri-tip roast comes from the bottom sirloin area at the rear of the cow. It offers great value for a smaller-sized roast dinner.
Tips
- Look for a tri-tip roast that has some marbling visible throughout along with a thin layer of fat on one side to help baste the unusual shape while cooking. The outside fat also helps form a tasty crust when roasted.
- Since it tapers off irregularly, a tri-tip can be challenging to cook evenly. Consider tying it before roasting to keep an even thickness.
- Be careful not to overcook, as tri-tip can dry out and toughen beyond medium doneness.
- Allow the roast to rest adequately after cooking to seal in the juices.
- Slice the meat across the grain in thin slices when ready to serve.
8. Eye of round roast
The eye of round primal cut refers to the back leg of beef and is another very lean, economical roasting option. However, the lack of fat content means eye of round does not deliver intensely rich flavor or tender beef flavor, and so proper seasoning and careful cooking helps tremendously.
Tips
- Look for a roast between 2-3 pounds with a thick, uniform shape.
- Tie it with butcher’s twine to maintain that shape so it will cook evenly.
- Be extremely careful not to overcook this very lean cut, medium rare at most is recommended.
- Allow the roast to rest adequately which will help retain moisture content when sliced.
- Use a sharp knife to cut thin slices across the grain right before serving.
- Lay carved slices overlapping to help prevent them drying out.
9. Top sirloin roast
The top sirloin roast comes from the back half of the cow before the rump area. It offers a leaner and moderately tender roasting option.
Tips
- When selecting a top sirloin roast, look for one with a thick uniform shape. Tieing it with butcher’s twine helps maintain that shape to prevent thin ends overcooking.
- Choose a roast with some visible marbling if possible, as top sirloin can dry out since it typically features less fat content.
- Cooking a top sirloin roast hotter and faster prevents it from toughening too much. Roast until about medium rare at most before allowing to rest.
- Carve thinly across the grain to serve.
- Serve with gravy for added moistness and flavour.