Oven Roasting Guidelines

Use your favorite family recipe with our roasts and make dinner something to remember! Roasting prime rib and tenderloin cuts of meat is easy—the key is slow roasting for ultimate tenderness.


You'll need a shallow roasting pan, roasting rack, meat thermometer and aluminum foil.

1. Heat oven according to weight and diameter of roast. Larger and less tender roasts should be cooked at lower oven temperatures. Smaller roasts, such as tenderloin, may be roasted in high heat.

2. Season or rub roast with herbs and spices before cooking.

3. Place roast in a shallow roasting pan, fat side up. Be sure not to add water and don't cover. Then place roasting pan on rack.

4. To check doneness, insert an oven-safe meat thermometer into the center of the thickest part or use a quick-read thermometer toward the end of cooking time. Make sure thermometer is not touching bone or fat.

5. Roast in center of oven until meat thermometer reads 135 to 150 ˚F for medium rare or 150 to 155 ˚F for medium. The smaller the roast weight, the more minutes per pound to allow for cooking time.

6. Transfer roast to carving board and tent loosely with aluminum foil. Let roast stand 15 to 20 minutes before carving. The larger the roast, the longer the standing time.

 

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