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Butchers Market Roasting Guide

  • Boneless Prime Rib Roast

  • Bone-in/Standing Rib Roast


  • Steakhouse/Strip Loin Roast

  • Tenderloin Roast/Whole Tenderloin

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 CutApproximate WeightOven Temp.Roasting Time
Bone-in/Standing Rib Roast6-8 lbs.325°F2 to 2 1/2 hrs.
Tenderloin Roast/Whole Tenderloin3 1/4-5 lbs.425°F45 to 50 minutes
Steakhouse Roast/Strip Loin Roast3-5 lbs.325°F45 mins. to 1 1/4 hrs.
Boneless Prime Rib Roast6-8 lbs.325°F2 1/4 to 3 hrs.




DonenessTemperature
Rare125°F
Medium-rare135°F
Medium145°F
Medium-well150°F
Well-done160°F

Cooking Instructions

  1. 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. 
  2. 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. 
  3. Roast at high heat (425°F) for 15 minutes, then reduce to listed temperature for optimal juiciness. 
  4. 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. 

Whole Turkey


ServingsSizeRefrig.Thawing TimeOven Temp.Roasting Time
2-48-12 lbs.1-2 days325°F2 3/4 to 3 1/2 hrs.
5-712-16 lbs.2-3 days325°F3 to 4 hrs.
8-1016-20 lbs.3-4 days325°F4 1/4 to 4 3/4 hrs.
11-1320-24 lbs.4-5 days325°F4 1/2 to 5 1/4 hrs.


Tip: For faster thawing, leave turkey in original wrapping and place in cold water. Change the water every 30 minutes. Allow 30 minutes per pound.

Pork Roast


Pork Cut
SizeOven Temp.Roasting Time
Loin Roast, boneless
2-5 lbs.
350°F
40 mins to
1 3/4 hrs.
Loin Roast, bone-in
2-5 lbs.
350°F
40 mins to
13/4 hrs.
Crown Roast
6-10 lbs.
350°F
2 to 3 1/4 hrs.


Allow 1/2 pound of boneless pork or 1/3 pound of bone-in uncooked pork per person.

Tip: Remove from heat at 150°F, and allow to sit for 10 minutes. The juices will redistribute throughout the roast before slicing.