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'Make it Beef' Club Newsletter

Beef Packaging Facts

Beef Packaging Facts

We'll show you how beef packaging can help with meal planning. Watch the VIDEO or download our Fresh Beef Packaging Guide.

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Lesson - Oven Roasting

Oven Roasting

With minimal time and effort to prepare, and little to no tending while it cooks, a roast lets you enjoy more time with friends and family – perfect for entertaining.

It’s so easy. Just season the meat and oven-roast – that’s all there is to it!

WATCH our simple oven-roasting video available in full length Cooking Show format (8:34) or Short Version (2:10).

LEARN how to oven roast with the Step-by-Step Lesson.

COOK the fabulous Garlic Studded Roast Beef feature recipe and more.

[ Video ]

Oven-Roasting Step-by-Step Lesson

Step 1

Getting Ready

  • Start with an Oven Roast, labelled Premium Oven Roast or Oven Roast.
    Choose Canada AAA, AA or Prime for the best in beef. Allow 4 servings/lb (500 g) for a boneless roast or 3 servings/lb (500 g) for a bone-in (based on Canada's Food Guide serving sizes).
  • Use a shallow roasting pan with rack.

Cook’s Notes:
Oven Roasts include:
– Tenderloin, Rib Eye, Prime Rib, Strip Loin, Rib, Top Sirloin (most tender)
– Sirloin-tip, Tri-tip, Rump (moderately tender)
– Inside Round, Outside Round, Eye of Round (least tender)




Step 2

Season; insert thermometer

  • Pat roast dry; rub all over with seasonings such as salt and pepper. Other options: rub with grainy mustard, Worcestershire sauce and chopped garlic, fresh rosemary and thyme.
  • You can also cut small slits all over roast and insert slivers of 3 to 4 cloves garlic into the slits.
  • Place fat side up on rack in shallow pan.
  • Insert oven-safe thermometer into meat so that thermometer tip reaches centre of roast avoiding fat or bone.

Cook’s Notes:
For that browning you love in restaurant-style roast beef, be sure to skip the lid and use dry-heat oven roasting. Don't cover the roast or add water to the pan.

To best judge meat doneness, use a food thermometer to measure meat's internal temperature.




Step 3a

Oven-sear, roast and let stand

  • Oven-sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
  • Reduce heat to 275°F (140°C). Cook to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Prime Rib with bone will take an extra 30 to 45 minutes. Tenderloin will take 30 to 60 minutes less.)
  • Cover and let stand for at least 15 minutes. Roasts can stand 20 to 30 minutes before carving into thin slices.

Estimated Cook Time 
  

Cook's Notes:
Cook Times are guidelines only and vary with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated times.




Step 1

Classic Gravy

  • Heat roast drippings in the pan used for roasting the beef, using medium-high heat; stir in 2 cups (500 mL) broth or stock.
  • Stir up any browned bits from bottom of pan. Thicken by cooking until broth reduces or thicken with cornstarch (see Cook’s Notes). Strain (if desired) and skim off fat; return to pan. Heat and season to taste. Add splash of heavy cream and/or balsamic or wine vinegar if desired.

Cook’s Notes:
To thicken with cornstarch, gradually stir together equal amounts of cornstarch and cold water. (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL liquid.) Whisk into sauce and bring to a boil, cooking just until thickened.

Recipes to Cook

Feature Recipe: Garlic Studded Roast Beef

Classic Roast Beef with Rosemary Cream Sauce

Espresso Glazed Roast Beef with Rich Balsamic Gravy

Roast Beef with Peppercorn Wine Sauce

See all of our Oven Roasting Recipes.




Cook like a pro

Take the guesswork out of cooking and use a thermometer to cook beef just the way you like it. There are two kinds to consider when cooking roasts: oven-safe or instant/rapid read.

Thermometers

Oven Safe (A & C):
You leave the thermometer stem inserted into the meat while it cooks so you can monitor the cooking progress. They come with a dial face read (C) or as a digital-read thermometer with cable and monitor (A).

The digital model lets you monitor cooking without opening the oven door – most models even send out a signal when your meat is cooked to the doneness you select.

   

Digital Instant/rapid-read (B):
These thermometers (B) are not oven-safe so don't insert before roasting. To use, remove roast from oven near end of cooking and insert thermometer stem to check meat temperature.

Doneness
Medium-rare 145°F (63°C)
Beef Burgers/Medium 160°F (71°C)
Well Done 170°F (77°C)



Step 4

Step 5

Carving Prime Rib

  • Piercing meat with fork, tilt roast so that bones are vertical.
  • With carving knife, cut parallel to bone, removing the large chunk of meat.
  • Set roast cut side down; carve across the grain into slices. Cut between bones to separate them for serving.

Cook's Notes:
You can set cutting board into rimmed baking sheet to collect juices.

To simplify carving, at time of purchase, ask the butcher to cut meat from the bones and then tie them back on. After roasting, just snip the twine and remove bones.

Use a gentle sawing action and a sharp carving knife to minimize loss of juices while carving.

Be Food Safe

Be Food Safe

Canada Beef Inc. is a proud partner with the Canadian Partnership for Consumer Food Safety Education in communicating safe food handling practices for you and your family. Visit the Partnership's Be Food Safe website for detailed Cook, Clean, Separate and Chill lessons or visit our FAQ section for more.

Canadian Beef Farmers

Canadian Beef Farmers

Canadian Beef Farmers

When you buy Canadian beef you support Canada's beef farmers and ranchers, as well as communities across this country. Full storygo

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