[tubebender]

Thanks for the excellent reply. What can you do once you get the roast home to do the most to maintain the quality of the cut prior to cooking and can you age meat at home? Then how can you maintain the tenderness of the Beast during roasting? We use a remote thermometer and let then let the meat set before carving. We use convection-bake in our Decor Oven...

[carlo3b]

There is one way and one way only to cook an expensive roast to the perfect degree of doneness, and tenderness that you desire, through and through. That is to apply heat slowly, steadily and evenly until the internal temperature of the meat reaches a specific degree, within a tolerance of one or two degrees.

Step I
Heat oven to proper temperature 325°F for Eye of Round and Round Tip Roasts, 350°F for Rib Eye Roasts and Rib Roasts, 425°F for Tenderloin and Tri-Tip Roasts. Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching the fat.

Step II
Season beef before roasting as desired. Do not cover or add water.

Step III
Remove roast when meat thermometer registers 135° - 155°F (medium). This is 5-10 F below final desired doneness. Tent roast loosely with aluminum foil and let stand for 15 minutes.

Step IV
Roast temperature will continue to rise about 5° - 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible.

Garnish and enjoy!