When purchasing roast beef, select a piece that weighs at least five pounds. The Italian version calls for removing the fat before cooking while other versions remove the fat and leave the bone in.
For a caramelized exterior and a tender, juicy, slightly pink interior, cook larger meats slowly at a lower temperature and smaller ones for less time at a higher temperature. The average cooking time is 20-25 minutes for every two pounds of meat.
To see if it's finished, insert ¾ of a steel skewer into the center. After around 10 seconds, remove the skewer and touch it with your wrist — the skewer should feel warm if the meat's cooked to the right point. A hot skewer indicates that the meat's overcooked.
Don't pierce the meat prior to cooking, which could prompt the juices to spill and disperse. Italians generally prepare roast beef with oil and rosemary, adding salt and pepper after cooking.
