To roast beef in an oven, select the grade of your choice, season it with flavors and roast it at low temperatures to retain the juices. To obtain restaurant-type browning in oven-roast meat, dry-heat the meat while uncovered, and do not add water to the pan.
Select a pound of boneless meat for every four people or a pound for three people in the case of a bone-in meat. Rub all over the meat with seasonings such as pepper, Worcestershire sauce, thyme, chopped garlic or salt. Alternatively, season by inserting 3 flakes of garlic into small slits cut into the meat. Place fat on the top side of the meat within a shallow pan, and then insert an oven-safe thermometer to the center of the meat, avoiding bone or fat.
Sear the meat by placing it in a preheated oven at 450 F for 10 minutes. Reduce the heat to 280 F, and cook to the desired doneness. Remove meat from oven when it's a little lower than 160 F in the center. Tenderloin takes about an hour and 15 minutes while prime rib with bone takes 2 hours and 30 minutes. Cover the roast for 15 minutes before carving into thin slices to allow the juices to redistribute.