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OVEN ROASTING BEEF

BEEF Cuts

Beef for Oven Roasting:

  • Rib Roast
  • Eye Round Roast
  • Rump Roast
  • Tenderloin Roast
  • Boneless Rib-Eye Roast
  • Sirloin Tip Center Roast
  • Ground Beef/Meat Loaf

Utensils:

  • Tongs
  • Platters (prep and serving)
  • Meat Thermometer
  • Heavy-gauge roasting pan with baking rack

Roasting Instructions: 

  • Preheat oven to 350° and move oven rack to the center.
  • Choose a roasting pan 1 to 2 inches deep, with a rack large enough to hold the meat. Place meat on the rack. Place in the oven.
  • Check with a meat thermometer until desired temperature is reached. Refer to roasting temperature guidelines to know what your desired temperature is. 

Searing and Roasting Instructions: 

  • Preheat oven to 450°. Sear meat in oven for approximately 15 minutes, then reduce heat to 350° and continue to roast until desired temperature is reached.
  • Check internal temperature by inserting thermometer into thickest part of meat.
  • When the meat reaches cooked target internal temperature.
  • Let meat stand 10 to 15 minutes before slicing.

Food Safety Notes: 

  • Thaw frozen meat in the fridge (bottom shelf) or microwave. Do not thaw meat on the counter.
  • Use separate cutting boards and utensils for meats to avoid cross-contamination, and use a separate clean plate for cooked meat (not the same one that held the raw product)
 
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