How-To: Preparing & Cooking a Beef Roast
Traditional Roasting
High Heat/Long Hold
Boneless Rib Roast
Traditional Standing Rib Roast
Crisp & Crusty Standing Rib Roast
Top Loin Roast
TRADITIONAL ROASTING
1. Make sure you purchase your beef roast from your favorite market, Cavallari Gourmet!
2. Have Cavallari season your roast for you with one of our delicious seasoning blends, or purchase from us and season to your preference.
3. If not – unwrap roast and season liberally with kosher salt, freshly cracked pepper, and granulated garlic.
4. Remove your roast from the refrigerator 20-30 minutes before roasting to allow it to warm up a little and “relax.”
5. Plan on roasting your tenderloin for 45 minutes to 1 hour depending on how done you like it.
6. Pre-heat your oven to 350° F.
7. Place roast on a large flat baking sheet or shallow broiler pan. Use a sheet of parchment paper under the meat. If your buy your roast from us we’ll happily give some parchment paper to you free of charge!
8. Roast at 350° F for 25 minutes (regardless of size).
9. Take temperature of roast. See below for suggestions on meat thermometers and how to use them properly.
10. If roast has not reached desired temperature continue to cook at 350°F.
11. Check roast temperature at 10 minute intervals until cooked as desired.
12. Remove roast from oven and let rest for 10 minutes before slicing.
13. Enjoy!
Beef Tenderloin Roast Temperatures
rare 130°-135° F
medium rare 140°-145° F
medium 145°-150° F
medium well 150°-155° F
well 165° F and up
Please be aware that different ovens and even different roasting pans will cook differently!
We can only provide guidelines when it comes to cooking your roast properly. We highly recommend having a digital instant-read thermometer in your kitchen.
We use them ourselves here at the shop!
Check the temperature in more than one place to make sure your roast is evenly done.
Insert the thermometer into the meat and make sure it does not touch any bone.
HIGH HEAT / LONG HOLD
1. Make sure you purchase your roast from your favorite market, Cavallari Gourmet!
2. Have Cavallari season your roast for you with on of our delicious seasoning blends.
3. If not – unwrap roast and season liberally with kosher salt, freshly cracked pepper, and granulated garlic.
4. Remove your roast from the refrigerator 20-30 minutes before roasting to allow it to warm up a little and “relax.”
5. Pre-heat your oven to 500° F.
Make sure your oven is clean! If not , it might start to smoke at this high temperature!
6. Place roast on a large flat baking sheet or shallow broiler pan. Use a sheet of parchment paper under the meat. If your buy your roast from us we’ll happily give some parchment paper to you free of charge!
This method of roasting a beef tenderloin will give you juicy, delicious results, BUT you have to be willing to enjoy your roast even if it is not done “perfectly.” We have found that sometimes this method cooks a tenderloin more done and sometimes less done than medium.. It will will be close to medium and it will be delicious but it might not be “exact.”
7. Roast at 500° F for 5 minutes per pound only.
8. Turn oven OFF.
9. DO NOT under any circumstances remove your roast from the oven.
10. DO NOT under any circumstances open the oven door – not even for a quick peek.
11. Allow roast to sit in oven for 2 hours.
12. Remove roast – slice and serve! Roast should be done to about medium.
13. Enjoy!
Beef Tenderloin Roast Temperatures
rare 130°-135° F
medium rare 140°-145° F
medium 145°-150° F
medium well 150°-155° F
well 165° F and up
Please be aware that different ovens and even different roasting pans will cook differently!We can
only provide guidelines when it comes to cooking your roast properly. We highly recommend having a digital instant-read thermometer in your kitchen.
BONELESS RIB ROAST
1. Make sure you purchase your rib roast from your favorite market, Cavallari Gourmet!
2. Have Cavallari season your roast for you.We have lots of seasoning blends to choose from!
3. If not – unwrap roast and season liberally with kosher salt, freshly cracked pepper, and granulated garlic. If you would like, it is also nice to rub roast with fresh, finely chopped garlic (cut back on the granulated garlic if you decide to do this).
4. Remove your roast from the refrigerator 45 minutes to I hour before roasting to allow it to warm up a little and “relax.”
5. Pre-heat your oven to 425° F.
6. For unmistakable “Holiday Flavor” sprinkle dried rosemary on top of roast. You can also score the fat in top of the meat (if the fat is still there) and stuff the slits with sprigs of fresh rosemary.
7. Place roast in a large roasting pan on a roasting rack in the pan, if possible.
8. Roast at 425° F for 30 minutes.
9. Turn oven temperature down to 325° F.
10. Roast for additional 10 – 13 minutes per pound.
11. When roast is to desired internal temperature – remove from oven.
12. LET REST FOR 10-15 MINUTES BEFORE SLICING! DO NOT COVER IN FOIL.
13. Enjoy!
Boneless Rib Roast Temperatures
rare 120°-125° F
medium rare 130°-135° F
medium 135°-140° F
medium well 140°-150° F
well 155° F and up
Please be aware that different ovens and even different roasting pans will cook differently!
We can only provide guidelines when it comes to cooking your roast properly. We highly recommend having a digital instant-read thermometer in your kitchen.
We use them ourselves here at the shop!
Check the temperature in more than one place to make sure your roast is evenly done.
Insert the thermometer into the meat and make sure it does not touch any bone.
TRADITIONAL STANDING RIB ROAST
1. Make sure you purchase your rib roast from your favorite market, Cavallari Gourmet!
2. Have Cavallari season your roast for you and prepare it “easy carve.” We have lots of seasoning blends to choose from!
3. If not – unwrap roast and season liberally with kosher salt, freshly cracked pepper, and granulated garlic. If you would like, it is also nice to rub roast with fresh, finely chopped garlic (cut back n the granulated garlic if you decide to do this).
4. Remove your roast from the refrigerator I hour to 1 ½ hours before roasting to allow it to warm up a little and “relax.”
5. Pre-heat your oven to 425° F.
6. For unmistakable “Holiday Flavor” sprinkle dried rosemary on top of roast. You can also score the fat in top of the meat (if the fat is still there) and stuff the slits with sprigs of fresh rosemary.
7. Place roast in a large roasting pan or on a roasting rack in the pan bone-side down.
8. Roast at 450° F for 15 minutes.
9. Turn oven temperature down to 325° F.
10. Continue to roast as described below. Cooking times will vary depending on size of the roast. Adjust cooking time accordingly.
11. When roast is to desired internal temperature – remove from oven.
12. LET REST FOR 15-20 MINUTES BEFORE SLICING! Cover loosely in foil.
13. Enjoy!
Standing Rib Roast Time Suggestions To Reach “Medium” – Approximately 135 ° F
2-Bone Roast 1:00 – 1:15 hours
3-Bone Roast 1:30 – 1:45 hours
4-Bone Roast 1:50 – 2:00 hours
5-Bone Roast 2:15 – 2:35 hours
6-Bone Roast 2:45 – 3:00 hours
7-Bone Roast 3:00 – 3:45 hours
Standing Rib Roast Temperatures
rare 120°-125° F
medium rare 130°-135° F
medium 135°-140° F
medium well 140°-150° F
well 155° F and up
Please be aware that different ovens and even different roasting pans will cook differently!
We can only provide guidelines when it comes to cooking your roast properly. We highly recommend having a digital instant-read thermometer in your kitchen.
We use them ourselves here at the shop!
Check the temperature in more than one place to make sure your roast is evenly done.
Insert the thermometer into the meat and make sure it does not touch any bone.
CRISP & CRUSTY STANDING RIB ROAST
1. Make sure you purchase your rib roast from your favorite market, Cavallari Gourmet!
2. Have Cavallari season your roast for you and prepare it “easy carve.” We have lots of seasoning blends to choose from!
3. If not – unwrap roast and season liberally with kosher salt, freshly cracked pepper, and granulated garlic. If you would like, it is also nice to rub roast with fresh, finely chopped garlic (cut back n the granulated garlic if you decide to do this).
4. For an even better “crust” allow your roast to sit unwrapped in your refrigerator over-night to dry.
5. Remove your roast from the refrigerator I hour to 1 ½ hours before roasting to allow it to warm up a little and “relax.”
6. Pre-heat your oven to 200° F.
7. Place roast in a large roasting pan or on a roasting rack in the pan bone-side down.
8. Allow 3 to 4 hours for slow roasting depending on how well you want the roast done.
Roast approximately 3 hours to 120°F for rare.
Roast approximately 4 hours to 135°-140° for medium.
9. Remove roast from over and transfer to a “safe place.” Do not remove from roasting pan. If necessary, roast can rest for 30-45 minutes. We recommend allowing at least 20 minutes for resting before finishing.
10. To finish: pre-heat oven to 500° F.
11. Return roast to hot oven and cook for additional 6-10 minutes at 500°F.
12. Remove roast from oven. Meat should be ready for slicing and serving almost immediately. No need for a long rest at this point.
13. Enjoy!
Standing Rib Roast Temperatures
rare 120°-125° F
medium rare 130°-135° F
medium 135°-140° F
medium well 140°-150° F
well 155° F and up
Please be aware that different ovens and even different roasting pans will cook differently!
We can only provide guidelines when it comes to cooking your roast properly. We highly recommend having a digital instant-read thermometer in your kitchen.
We use them ourselves here at the shop!
Check the temperature in more than one place to make sure your roast is evenly done.
Insert the thermometer into the meat and make sure it does not touch any bone.
TOP LOIN ROAST
1. Make sure you purchase your roast from your favorite market, Cavallari Gourmet!
2. Have Cavallari season your roast for you. We have lots of seasoning blends to choose from!
3. If not – unwrap roast and season liberally with kosher salt, freshly cracked pepper, and granulated garlic. If you would like, it is also nice to rub roast with fresh, finely chopped garlic (cut back n the granulated garlic if you decide to do this).
4. Remove your roast from the refrigerator 45 minutes to I hour before roasting to allow it to warm up a little and “relax.”
5. Pre-heat your oven to 425° F.
6. For unmistakable “Holiday Flavor” sprinkle dried rosemary on top of roast. You can also score the fat in top of the meat (if the fat is still there) and stuff the slits with sprigs of fresh rosemary.
7. Place roast in a large roasting pan on a roasting rack in the pan, if possible.
8. Roast at 425° F for 30 minutes.
9. Turn oven temperature down to 325° F.
10. Roast for additional 8 – 10 minutes per pound.
11. When roast is to desired internal temperature – remove from oven.
12. LET REST FOR 10-15 MINUTES BEFORE SLICING! DO NOT COVER IN FOIL.
13. Enjoy!
Top Loin Roast Temperatures
rare 120°-125° F
medium rare 130°-135° F
medium 135°-140° F
medium well 140°-150° F
well 155° F and up
Please be aware that different ovens and even different roasting pans will cook differently!
We can only provide guidelines when it comes to cooking your roast properly. We highly recommend having a digital instant-read thermometer in your kitchen.
We use them ourselves here at the shop!
Check the temperature in more than one place to make sure your roast is evenly done.
Insert the thermometer into the meat and make sure it does not touch any bone.