Darren McGrady's Tip For Buying The Most Flavorful Cut Of Roast Beef

Of the many cultural staples in the United Kingdom, two really stand out more so than others. One, naturally, is the Royal Family, and the second is the Sunday Roast, which King Henry VII brought to prominence in the 1400s. And, if there is anyone we can trust as an authority on both the Royal Family and British culinary heritage, it is Darren McGrady. A chef for the Royal Family for 15 years, McGrady is well-versed in classic British cuisine. And, in terms of Sunday Roasts, McGrady says there is nothing better, or more traditional, than roast beef.

In a video from his YouTube channel, McGrady recommends a boneless ribeye as the most flavorful cut for roast beef. Essentially a prime rib roast without the bones, McGrady says that the roast should be cut from the thickest part of the rib and include the spinalis, or ribeye cap. This particular section, McGrady believes, is the most flavorful cut on the whole cow.

The ribeye cap contains all the flavor and wonderful marbling fat of a standard ribeye but has meat supple enough to be from a tenderloin. It's perfect for a roast because the fat from the cap will render and offer up a wonderful flavor. It's also a cut that's really not that difficult to cook. 

How to roast a ribeye cap

McGrady begins his roast with a seasoning, before placing it, uncovered, in the oven at 450 degrees Fahrenheit for half an hour. This stage acts as the oven version of a sear in a hot cast iron pan or on the grill, creating an excellent crust on the outside of the meat. McGrady then turns the heat down to 350 degrees Fahrenheit and cooks the beef until it reaches the internal temperature of medium-rare (the perfect doneness for ribeye steak), which is 120 degrees Fahrenheit in the oven and 125 degrees Fahrenheit after it has rested. Once complete, the beef roast should be tender and pink in the middle, but also warm and cooked through.

Obviously, no roast beef dinner would be complete without some vegetables, roasted potatoes, gravy, and, if you're in the UK, Yorkshire Pudding. The beef, however, must be the star. While it is not the cheapest cut of meat in the world, splurging on a great boneless ribeye with the cap is a great way to ensure that your Sunday Roast will be a smashing success.