Angus beef is the marbled beef taken from Angus cattle. It is a pricy, prized beef deemed to be superior to regular beef because of the pedigree of Angus cattle. Certified Angus beef is even rarer and it is a beef grade awarded by the American Angus Association according to a set of 10 criteria. Even though Angus beef is marketed as a better beef, it is roasted in the oven just like any other beef.

Preheat the oven to 500 degrees Fahrenheit.

Place the cut of Angus beef on a cutting board and season heavily with salt and pepper or your favorite seasoning.

Place the beef on a wire rack in a roasting pan with its fat side up. Leave the pan uncovered.

Cook in the oven for 15 minutes before turning down the oven temperature to 275 degrees Fahrenheit. Keep cooking until the meat reaches your preferred doneness. Check this with a meat thermometer while noting that a very rare beef should read 130 degrees F, a medium beef should read 160 F and a very well done beef should read 180 F.

Remove the roast from the oven, and cover it with an aluminum foil. Allow the roast to stand for 15 minutes to redistribute the juices. Slice the cooked beef across the grain, and serve immediately.