The Secret Ingredient: Grandma's Love-and a Little Salt!

My grandma used to say, "It is the love that is put into it-the secret of having a good roast, that is. Of course, it's love and a pinch or two of salt." Not literally that much salt, mind you. She did believe in seasoning liberally, and that is something that has stayed with me. That being said, this is not about just throwing a mountain of salt onto your beef. We're going for flavor here, not a salt lick experience, so let's break down the process.

Choose Your Weapon (aka the Beef)

For the best roast, you want a cut that's going to stay nice and moist during cooking. Think prime rib roast or chuck roast-both are so well-marbled, and either will yield that tenderness that's just so fabulous. And don't be afraid to go big! It just takes a 3-4 pound roast to feed a crowd, and trust me, it's far more impressive -and fun to carve -than a little one.

The Salt Rub: Where the Magic Happens

Give the salt rub a good while before even thinking about putting the beef in the oven. It may sound utterly basic, but such is the foundation of the perfect crust. We're not talking about a simple sprinkle here. Take a liberal amount of kosher salt-it has a much larger grain and won't make your meat too salty-and begin to stroke/rub the kosher salt all over the beef. Make sure to cover the entire surface, this way, getting onto all the nooks and crannies. This is where the 'love' comes into play! Let it sit on a rack in the fridge for at least 2 hours, but overnight is even better. It will begin to draw out some of the moisture, that in turn gets reabsorbed into the meat, making it super flavorful and juicy.

Roast It Like You Mean It

Preheat oven to 450°F (230°C). Now we're talking. Once your oven is hot, place the beef into a roasting pan and roast for 15 minutes. Reduce the temperature to 325°F (160°C) and continue roasting another 15-20 minutes per pound. This hot startup brings on a great crust, and then the reduced heat keeps it tender and juicy inside. Well, all ovens are different, so just keep an eye on it and use a meat thermometer to make sure it's cooked to your desired doneness.

Step 4: Rest, Like the Beef-Relax

Once cooked, do not rush to slice the roast immediately. Allow it to rest for 15-20 minutes prior to carving. This allows for the juices to go back into the meat and results in an incredibly tender and juicy final product. A little patience well worth it.

Step 5: Serving and Slicing

And the moment you have all been waiting for: take the sharpest carving knife-a real chef's knife, no puny butter knives!-and carve the roast against the grain to ensure that your slices would be tender and easy to chew. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or even a fresh green salad. Your choices are unlimited.

Roast Beef-This Is the Only Recipe You Will Ever Need-My Grandma's Secret!

There you go! My grandma's secret recipe passed down through generations. It is a simple, yet unbelievably delicious, way to make roast beef that will surely impress your family and friends. Now, go forth and conquer your next roast-and don't forget to season with love!

Yeah, and here's a little quick trick: If you're feeling adventurous, throw in some fresh herbs, garlic, or even a bit of pepper into that salt rub. But you know what? Sometimes the easiest is the best.