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The 10 Best Beef Cuts for Roasting - From Prime Rib to Short Ribs

Prime Rib Roast Cooking - The Best Beef Cuts for Roasting

What's better than a delicious, mouth-watering roast beef dinner? The aroma of the beef slowly roasting in the oven, the anticipation of that first juicy and tender bite—it's a meal that's sure to satisfy and impress.

In this article, we'll be exploring the top 10 beef cuts for roasting, so you can ensure that your next roast beef dinner is simply divine. 

Top 10 Beef Cuts for Roasting

1. Prime Rib Roast

Prime Rib Roast -  Best Beef Cuts

Considered the king of roasts, the prime rib roast is a true showstopper. The prime rib offers a perfect combination of marbling, tenderness, and flavor. 

While some beef roasts may not require trussing or netting, trussing the prime rib can be beneficial. By tying the meat at 4-5 cm intervals using individual pieces of string, you create a compact shape that leads to even cooking and easy slicing. For an extra burst of flavor, you can also tuck herbs such as rosemary or thyme into the string.

One last thing, though, before you proceed to roast the prime rib, ensure that you remove the silverskin. If left intact, this membrane will shrink during cooking, causing the meat to curl up.

2. Rump Roast

Rump is often sold as a steak. However, when left whole, it can be transformed into a delectable roasted dish. The rump is cut from the hindquarter of the animal. Due to its location, this boneless beef cut is well-exercised and contains a significant amount of collagen and connective tissue. Also, it does not possess a lot of marbling. This means that if you cook it incorrectly, it can result in toughness and chewiness.

Slow roasting is a go-to method for cooking the rump into a flavorful, juicy, and tender piece of meat. While roasts typically favor tender cuts of beef, the collagen and connective tissue in the rump cut can be softened by the consistent heat of slow roasting. 

To achieve the perfect rump roast, it is important to brown the meat in a frying pan before placing it in the oven, ensuring that the fat side is facing upward. This step adds to the flavor and texture of the roast. When serving, it is advisable to slice the roast into thin portions, further enhancing the tenderness and overall dining experience.

3. Top Round Roast

Top Round Roast on a plate

The top round roast is another cut that brings out its best when roasted. Cut from the rear leg, this beef cut is lean, affordable, and incredibly versatile. However, don't let its toughness fool you. Given some time to cook slowly, the top round roast transforms into a tender, juicy delight. 

In the hands of a patient cook, the top round roast can be a real crowning jewel. Marinating it beforehand can enhance its natural flavors. With a little bit of love and attention, you can turn this humble cut into a roast that is truly top of the round.

4. Sirloin Roast

Sirloin Roast

Sirloin roast, a prime choice for roasting, hails from the cow's rear. As a leaner cut, it's a healthier option than most other cuts. Despite its leaner nature, you'll still find good marbling within this cut, a factor that boosts its flavor profile to new heights. Despite its lean nature, this cut holds remarkable tenderness when cooked right.

The sirloin roast can be bone-in or boneless. This gives you the freedom to choose based on your culinary preferences. Most chefs prefer to cook it to medium-rare or medium to achieve that optimal tenderness. However, don't shy away from experimenting with your cooking methods. After all, the best part of cooking is making each dish your own. 

5. Bottom Round Roast

Bottom Round Roast on a plate

The bottom round roast is cut from the rear leg of the cow. While this is a lean cut, it is an economical choice for roasting. This cut is naturally tougher compared to other cuts. However, proper cooking methods can yield excellent results.

Like any other tough cut, the bottom-round roast benefits from slow cooking. This technique helps break down the connective tissues and collagen present in the meat, resulting in a flavorful roast. To get the best result, we advise that you properly marinate it before roasting it.

Consider using a mixture of herbs, spices, and acidic ingredients like vinegar that will act as a natural tenderizer. Better still, you should try out our Taste of Home pack which includes Everything But the Sunday Roast, Garlic Pepper Rub, Forager's Favorite Roast Veggie Seasoning, and Farmhouse Perfect Protein Seasoning.

6. Chuck Roast

Chuck Roast

The chuck roast is another popular choice, praised for its rich flavor and versatility. It comes from the shoulder of the animal and contains a good amount of fat. This contributes to its succulent and tender texture when cooked properly.

Many people love the chuck roast for its juicy nature. The extensive marbling throughout the meat keeps it moist during the roasting process. As such, the chuck roast is an excellent option for slow cooking methods such as braising or pot roasting. Before roasting a chuck roast, it is advisable to sear it on all sides to enhance the flavors and develop a caramelized crust.

7. Brisket

cooked brisket on a plate

The beef brisket is from the lower chest of the cow. It is popular for its beefy flavor and tenderness when cooked correctly. As cows do not have a collar bone, the brisket supports most of the body weight when the animal is standing. Again, this beef cut benefits from slow cooking. 

When it comes to roasting brisket, most people prefer to dry rub the meat with a combination of spices, herbs, and seasonings to enhance its natural flavors. The dry rub forms a flavorful crust on the outside of the brisket while it roasts. Consequently, you get that desirable crust.

8. Short Ribs

Cut from the rib section of the cow, short ribs are known for their rich marbling and succulent meat. Short ribs earned their name because they have short pieces of bone encased in the meat. 

It can be cooked and cut in many different ways:

1. Cut against the bone horizontally for more bite-sized servings
2. Thinly sliced in cross sections (for grilling)
3. Left as one large 3-4 pounds piece for roasting

korean bbq short ribs short rib cross section  short ribs uncut


Short ribs, uncut as a large 3-5 lbs piece is perfect for roasting. The slow and gentle heat of the oven enables the connective tissues in the meat to break down gradually. A popular method for cooking short ribs (uncut) would be to sear it on a cast iron for a few minutes, pour a sauce over it (asian BBQ sauces are common here), and roast in oven for a few hours covered.

Short ribs thinly sliced is also commonly found in Korean cuisine, grilled. It is usually marinated and grilled over open flames - you will find this a common treat at Korean BBQ type restaurants, usually in some type of soy sauce and brown sugar.

korean short ribs thinly sliced and marinated

Short ribs is one of my favorite cuts - it's not very widely purchased therefore I can always find a great price on it. The dark meat and chewy fats near the bone makes it a delicious treat. Thin sliced short ribs marinaded and grilled Korean BBQ flavor is a popular food item at our summer barbecues.

9. Top Round Roast

Top Round Roast with potatos on a plate

The top round roast is another lean and versatile beef cut that can be transformed into a tender and flavorful roast. This cut is from the rear leg of the cow and is known for its affordability and lean meat.

Like any other lean cut, marinating the roast beforehand can enhance its natural flavors. It also helps tenderize the meat. A simple marinade consisting of olive oil, garlic, herbs like rosemary and thyme, and a splash of Worcestershire sauce can work wonders.

10. Eye Round Roast

Eye Round Roast

Taken from the hind leg of a beef cow, the eye-round roast looks like beef tenderloin but is bigger. It has a mild beefy flavor and is less juicy compared to most other roasts. To bring out the best of the eye of round roast, we recommend using the dry roasting method. 

When cooking the eye round roast, remember to marinate it to compensate for the mild flavor as well as to tenderize it.

This cut is commonly used in Vietnamese pho noodle soups, where it is very thinly sliced and served as eye round steak.


To wrap it up, the right cut of beef can elevate your roasting game to a whole new level. With an array of cuts available, each offering unique flavors and textures, you're sure to find the perfect one for your next meal.

From the luxurious tenderloin to the hearty chuck roast, there's a cut for every taste and occasion. So, the next time you're planning a roast, remember this guide and take a moment to select the best beef cut.

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