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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 cooking chart for timing guidelines and other recommendations.

PREHEAT & PREP

Set your oven and season the roast per your recipe. If you're planning to brown the roast before cooking (learn more about that in the next step), do it now. Otherwise, it’s OK to skip to Step 3.

WHEN IN DOUBT, SEAR

While it's possible to develop a crust through slow roasting, you may get tastier results by searing it over high heat at either the beginning or the end of the roasting time. Most recipes will specify whether and when to brown the meat, but when in doubt, a quick sear won't hurt.

LOW & SLOW

Place the beef fat-side-up in a roasting pan — preferably with a rack, which improves air circulation and promotes more even cooking. Insert an ovenproof meat thermometer if you have one, taking care to avoid the bone (if cooking a bone-in roast). 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 an au 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. 

Great value and very lean. Best for roasting or slow-cooking and slicing thin.

This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak.

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

Savory and fine-textured with generous marbling. A classic holiday roast.

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