A: Undoubtedly the best cut of beef is the Prime Rib which is also known as a Standing Rib Roast.

Tell your butcher how many people you are cooking for and he will cut you a standing rib roast. It is almost always cooked and served rare.

Q: I can't believe how much more expensive deli roast beef is compared to buying a whole roast. But I don't know how to make my own to come out like that. Do you?

A: Try using a top round. Marinate it overnight with oil, salt, pepper and garlic - nothing real heavy or overpowering.

When you cook the roast it should be medium rare, since that is the way they have it in the Deli. The roast should be cooked very slowly - a few hours at only about 175 degrees. The internal temperature should be 140 degrees.

Just like anytime you carve meat it should rest awhile after coming out of the oven so it doesn't loose all of its juices.