The choicest pieces for roasting are from the rump and the loin. The first five ribs in the forequarter are also roasted; the first two ribs make a very good roast, particularly when the beef is of first quality. The chuck ribs are often roasted, but unless the meat is much better than the average, it is likely to prove unsatisfactory. The tenderloin is often removed whole (or divided, when the rump is separated from the loin) and cooked as a roast. Being dry and without flavor, it is usually larded and served with a rich, high-flavored sauce.

Let the meat to be roasted, skewered, or tied in a compact form, rest on a rack in a dripping pan skin side down; dredge with flour and sear over the outside in a hot oven, then add salt and pepper and drippings and cook at a low temperature until done, basting-i.e., dipping the melted fat in the pan over the meat, every ten minutes. After a time turn the roast, to brown the skin side. When properly cooked the outside fat is crisp and brown, the lean beneath is browned to the depth of one fourth an inch and the whole interior is evenly red and juicy. Ribs are roasted just as they are cut, as a "standing roast," or boned and rolled. To serve a standing roast, let it rest on the ribs and cut in slices parallel to the bones. Before cooking tie a boned roast, rolled into cylindrical shape, securely. To serve, remove the cords (skewers may be used), place the meat, resting on one of the ends, on the serving dish, and cut in horizontal slides. Serve Franconia potatoes around the roast.