Expert: John Langenfelder - 3/17/2008

Question
Hello and thank you for yor time. My family is coming to visit and i wanted to have a cookout for them. I was wondering, What is the best/tastiest cut of the cow. And what is the best marinade/rub for the meat. Thanks A Lot.

Answer
Esteban,

This is a somewhat difficult question to answer.  It is very subjective.  I'll tell you what I like.

For most roasts,I prefer a rib roast.  A tenderloin roast is also very good and it is one of the most tender cuts of beef you can find, but it is expensive.  Warehouse stores generally sell rib roasts in the $6-7 range and tenderloin in the $10 - 12.  They sell them in small cuts so you don't have to buy the entire rib roast.
A sirloin roast is also very good and is generally less expensive then the rib roast.  However a sirloin tip roast is NOT the same as a sirloin roast.  A sirloin tip roast is good, but not as tender, more lean and requires longer cooker.  A top round roast makes a nice roast but like the sirloin tip roast requires more prep.  A chuck roast makes for a nice pot roast.

For rubs, with a rib roast (or the more commonly heard term standing rib roast or prime rib), I prefer a rub with some rosemary and thyme along with the standard salt, pepper, garlic, onion ingredients. Something like:
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 1/2 tablespoons seasoned salt

I like to slice garlic and cut a small slit in the roast and push the garlic slices in the roast. I also like to rub Olive Oil over the roast prior to putting the rub on.  This rub also works on the other cuts like sirloin tip or top round.

As far as marinades go, I generally prefer marinades for the tougher meats such as chuck, sirloin tip or top round.  I like an au jus, red wine, garlic and onion combination.  I also don't like to marinate for more than 6-8 hours or overnight depending on the size roast.


Check this guide for more information: http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf