How to cook roast beef

Remove the roast from its package and place on a platter, uncovered, in the fridge overnight. This helps dry the roast, and promotes a better browning process. Make sure to place raw meat below any ready to eat and cooked items to ensure food safety with other items in your refrigerator.
One hour prior to cooking, remove roast from fridge. Allowing it to come closer to room temperature assists with properly roasting the meat (a cold roast going into a hot oven will not cook evenly).
Season with Kosher salt and black pepper prior to cooking. Approximately 1 tsp. of Kosher per lb. of roast and half the amount of black pepper.
Preheat oven to 190^oC (375^oF). While oven is preheating, place in a roasting pan with an inset rack, fat side up.
Cook until roast reaches desired doneness. Below cooking times are for reference only, you should always refer to a meat thermometer to ensure the beef reaches the desired doneness.
Use a meat thermometer to check the internal temperature of the roast and always check in the thickest part of the roast.
- Rib roast will cook for approximately 2 hours for medium rare
- Strip roast will cook for approximately 1.25 hours for medium rare
- Tenderloin roasts will cook for approximately 40 minutes for medium rare doneness

Tips and tricks

Always use oven meat thermometers
Using an ovenproof meat thermometer that stays in the roast during the cooking process is preferable. This helps you avoid the need to open the oven (releasing heat) or poking multiple holes in the roast (releasing delicious juices).
Carry over cooking
Carry over cooking is when meat cuts continue to cook after you take them out of the oven. When targeting a specific cook temperature, it's a good idea to cook the product approximately 5 to 10 degrees below desired temperature to achieve your desired doneness via carry over cooking (and avoid overcooking the roast!).
Resting time
Allow the roast to rest prior to slicing. Resting the meat allows the juices to move from the surface of the roast to redistribute throughout the roast. To rest, tent with aluminum foil and let rest for a minimum of 30 minutes.
Pan sauce
Utilize pan drippings to create a pan sauce or au jus. Skim as much fat as you can from the roasting pan, then place the pan on the stove top. Add water or beef broth to the pan, and scrape to gather the tasty bits. Continue to cook until liquid is reduced by half. Season with salt and pepper to taste. Serve in small side dish for dipping.
Roast vegetables For a large roast, instead of placing the beef on a metal rack, peel and cut onions in half and place the seasoned roast on the cut onions (onions replace the rack).  At the end of the roasting process, the onions are soft, caramelized, and delicious.