Roasting & Carving Beef


What makes our Trimmed & Tied Tenderloin Roast so flavorful

Our traditional trimmed-and-tied tenderloin roast makes a delicious holiday table centerpiece. This exceptionally tender, flavorful roast is available in USDA Choice, Antibiotic-Free Choice or Prime, or Certified Organic, and it’s expertly trimmed to have about 35% less waste and fat than similar roasts sold elsewhere.

How much to buy:
Sirloin or rib roast ⅓ lb per person. For tenderloin, ½ lb per person.

Trimmed & Tied Tenderloin Roast

Our most tender cut trimmed to have 35% less waste than a whole tenderloin. Tied to be ready for your oven. Organic also available.

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Whole Tenderloin

The most affordable version of our most tender cut. Should be trimmed and tied prior to roasting.

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Rib Roast

A bone-in roast with lots of flavor. Source of the traditional “prime rib” cut.

Sirloin Roast

Delivers flavor and tenderness at a value and is a great choice for a crowd.

Ready-to-Cook Garlic-Studded Rib Roast

Studded with whole garlic cloves and seasoned with our cracked pepper blend. Available boneless or bone-in. Available in select stores.

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Garlic-Studded Rib Roast

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Cooking Instructions

We make it easy to serve up the finest roasts for your special meal. Our chefs use two techniques to make great roasts: High/Low Roasting and Slow Roasting.

High/Low Roasting Technique

Gives your roast a seared crust for color, texture, and flavor—with a shorter roasting time.

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Place meat in roasting pan; rub evenly with 2-3 Tbsp Food You Feel Good About Basting Oil and season well with salt and pepper. Or, try Wegmans Cracked Pepper Seasoning Shak'r, Garlic Herb Seasoning Shak'r, or Orange Ginger Seasoning Shak'r instead of salt and pepper.

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Preheat oven to 450°. Sear on center rack 15 min; reduce heat to 350°.

Semi-Boneless Rib Roast - About 15-20 min/lb
Trimmed & Tied Beef Tenderloin Roast - About 15 min/lb
Sirloin Roast- About 20 min/lb

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Check internal temp by inserting thermometer halfway into thickest part of meat without touching bone. To prevent overcooking, stop cooking 5° below target temp. Temp will continue to rise as the meat rests. Individual ovens vary, so always temp your meat:

Rare: Very red, warm center -  125°
Medium: Pink, warm center - 130°
Well: Pink, very warm center - 145°+

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Transfer meat to clean platter; let rest, uncovered, according to the following guidelines:

< 1 lb - Rest for 5-10 min
1-5 lbs - Rest for 10-20 min
5-10 lbs - Rest for 20-30 min

 

Chef Tip: There's no need for a rack when roasting cuts with bones—these act as a natural rack.

Slow-Roasting Technique

Delivers incredible succulence and flavor, and uniform cooking throughout the roast.

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Place meat in roasting pan; rub evenly with 2-3 Tbsp Food You Feel Good About Basting Oil and season well with salt and pepper. Or, try Wegmans Cracked Pepper Seasoning Shak'r, Garlic Herb Seasoning Shak'r, or Orange Ginger Seasoning Shak'r instead of salt and pepper.

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Preheat oven to 275°.

Semi-Boneless Rib Roast - About 25-28 min/lb
Trimmed & Tied Beef Tenderloin Roast - About 17-20 min/lb
Sirloin Roast- About 33-36 min/lb

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Check internal temp by inserting thermometer halfway into thickest part of meat without touching bone. To prevent overcooking, stop cooking 5° below target temp. Temp will continue to rise as the meat rests. Individual ovens vary, so always temp your meat:

Rare: Very red, warm center -  125°
Medium: Pink, warm center - 130°
Well: Pink, very warm center - 145°+

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Transfer meat to clean platter; let rest, uncovered, according to the following guidelines:

< 1 lb - Rest for 5-10 min
1-5 lbs - Rest for 10-20 min
5-10 lbs - Rest for 20-30 min

 

Chef Tip: There's no need for a rack when roasting cuts with bones—these act as a natural rack.

Carving Instructions

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.

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Mise en Place.

Set up carving station in kitchen (not at the table) to keep the mess contained.
Place a damp kitchen towel under your clean, sturdy carving board to help keep it from sliding around.
Make sure your knife is very sharp and long enough to slice across full width of meat to be carved.
Have ready a long-pronged fork to steady meat as you carve and a clean platter to receive slices.

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Rest. Let beef rest in pan per recipe directions. Transfer to cutting board, lifting with spatula and steadying with fork.

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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.

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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.

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