Butchers Market Roasting Guide
With a little practice, the simplest of cooking methods, oven-roasting, produces elegant results. To keep your roast moist and delicious, here are a few tips from the Butchers Market.
|Beef Cut||Approximate Weight||Oven Temp.||Roasting Time|
|Bone-in/Standing Rib Roast||6-8 lbs.||325°F||2 to 2 1/2 hrs.|
|Tenderloin Roast/Whole Tenderloin||3 1/4-5 lbs.||425°F||45 to 50 minutes|
|Steakhouse Roast/Strip Loin Roast||3-5 lbs.||325°F||45 mins. to 1 1/4 hrs.|
|Boneless Prime Rib Roast||6-8 lbs.||325°F||2 1/4 to 3 hrs.|
- Tie roasts into compact shape with butcher string and sear all sides in a small amount of hot oil in a heavy pan on stovetop.
- Insert meat thermometer into thickest part of roast, without touching fat or bone, and place fat-side up in a shallow roasting pan. Do not cover, and do not add water.
- Roast at high heat (425°F) for 15 minutes, then reduce to listed temperature for optimal juiciness.
- Remove 10°F shy of your doneness preference, and loosely tent with aluminum foil. Let roast stand for 15 to 20 minutes until desired doneness is reached before carving.