Mustard & Beer Rubbed Tri-Tip

Oven Roasting Basics

Oven roasting is one of the simplest cooking methods because it requires little attention allowing you to "set it and forget it."

Oven Roasting Basics

Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to "set it and forget it."  Refer to our oven roasting cooking chart for timing guidelines and other recommendations.

PREHEAT & PREP

Set your oven and season the roast per your recipe.

Roast It

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cook as recommended, and be sure not to overshoot your target temp because it will continue to rise after pulling the roast from the oven.

GIVE IT A REST

Transfer the roast to a carving tray or cutting board, then cover it loosely with aluminum foil (this is called tenting) and let it rest awhile. Larger roasts need more time to rest, often up to 15–20 minutes. Those few extra minutes are a great opportunity to make a jus from the reserved beef drippings.

CARVE & SERVE

The most important tool for properly carving your roast is a sharp knife — be safe! If you're using a meat fork, don't pierce the roast to hold it in place. Use the back of the fork instead (tongs work great, too). If you have a rib roast, cut each slice along the rib bone. Always cut across the grain for maximum tenderness.

Cooking Tip

When roasting larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast and losing those delicious juices.

Glossary

Au Jus

Pronounced oh-zhoo, it translates literally to "with juice." Au jus is a broth-like gravy made from beef juices left over from cooking. 

A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners.

This boneless, lean cut is great value. Best when roasted and carved into thin slices.

A smaller and leaner, yet still flavorful, alternative to the Ribeye Roast. Ideal for roasting.

Economical and flavorful. Best when slow-cooked.

AdobeStock_159026603

Pairing Beef and Alcohol

While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.

Learn More

Mediterranean Beef Meatball Kabob

Explore our Recipe Collections

Apply your cooking skills in the kitchen by trying one of our delicious recipes. No matter what you're in the mood for, we have a recipe collection that is sure to satisfy.

see recipes 

rancher-recipe-farmous-lasagna-horizontal.tif

rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see collection 

North African Harissa-Braised Beef Stew

Beef. It's What's For Dinner. Chef Recipes

Whether it’s a tried-and-true Sunday supper classic or an unexpected twist to savory beef comfort food, the expert chefs at Beef. It’s What’s For Dinner. are sharing their all-time-favorite recipes.

see collection