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Place the beef on a rack in a shallow roasting pan with the fat side up. Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting). Allow the beef to roast at 450Â°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer.
Place the beef, bone-side down, in a roasting pan. 2. Roast for 15 minutes. Reduce the oven temperature to 375Â°F (190Â°C) and roast to the desired doneness, allowing 15 minutes per 1lb (450g) plus 15 minutes for medium-rare beef. A meat thermometer inserted in the thickest part of the roast will read 130Â°F (55Â°C).