Our chefs use two techniques to make great roasts: High/Low Roasting, to give roasts a seared crust for color, texture, and flavor with a shorter roasting time, and Slow & Low Roasting, to deliver succulence, flavor, and uniform cooking throughout.
1. Mise en Place
High/Low: Preheat oven to 450˚. Sear on center rack 15 min; reduce heat to 350˚. Roast:
Semi-Boneless Rib Roast – 15-20 min/lb
Trimmed & Tied Beef Tenderloin Roast – 15 min/lb
Sirloin Roast – 20 min/lb
Pork Roast – 15-25 min/lb
Lamb – 15-20 min/lb
Slow & Low: Preheat oven to 275˚. Roast:
Semi-Boneless Rib Roast – 25-28 min/lb
Trimmed & Tied Beef Tenderloin Roast – 17-20 min/lb
Sirloin Roast – 33-36 min/lb
Pork Roast – 50-60 min/lb
125° Rare: Very red, cool center
130° Medium: Pink, warm center
145°+ Well: No pink, very warm center
Our rib roasts are surprisingly easy to carve, since they are semi-boneless. By slicing meat across the grain, rather than along it, you ensure tenderness.
1. Mise en Place
2. Rest. Let beef rest in pan per recipe directions. Transfer to cutting board, lifting with spatula and steadying with fork.
3. Prep for Slicing. Tilt roast to expose ribs on bottom; separate bones from roast by following curve of ribs with knife. If ribs are attached by butcher’s string, cut strings and set bones aside.
4. Slice & Serve. Turn roast so rib area is facing you. Using a long, very sharp knife, cut straight down into the roast, letting the knife do the work. Use long, sweeping motions; don’t saw. Cut slices to your preference.
Chef Tip: Don’t slice your beef until you are ready to serve it. Longer “rest” time after roasting allows the juices to stay in the meat and results in neater slices.