The Food Lab: Better Home Cooking Through Science

Bottom line: the best way to cook your beef roast is to
detach the bone and then tie it back on. You get the same
cooking quality of a completely intact roast, with the
advantage that once it’s cooked, carving is as simple as
cutting the string, removing the bone, and slicing. For pan-
seared steaks, I opt for bone-in just because I like gnawing
on the bones for dessert.