Shell Roast

Shell Roast is a relatively expensive cut of beef for roasting.

It is cut from the Short Loin, and has in it the same muscles as T-Bone or Porterhouse steaks, minus any Tenderloin piece.

The roast can be sold boneless or bone-in.

It can be cut into Strip Loin Steaks (aka Shell Steaks, if sold bone-in.)

You may in some places see people call this roast a Strip Loin Roast if it is sold boneless, and a Shell Roast if sold bone-in.

Cooking Tips

Cook a 5 pound (2.5 kg) one first for 15 minutes at 450 F (225 C), then for another 40 to 50 minutes at 375 F (190 C.)

Cook longer if you want it past medium-rare. Using an instant-read thermometer can help you get the degree of doneness you need.

Medium Rare 145 F (63 C)
Medium 160 F (71 C)
Well Done 170 F (77 C)