Don's Meat Shop Chattanooga TN

Beef Cooking Suggestions

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Beef Tenderloin Roast

  1. Marinate filet 1-2 hours
  2. Bring roast to room temperature
  3. Pre-heat oven to 500 degrees
  4. Place roast uncovered in pan on rack. No water in the pan is needed.
  5. Insert a meat thermometer into the thickest part of the roast
  6. Sear roast at 500 degrees for approximately 10 minutes
  7. Reduce heat to 375 degrees and bake for 14 minutes per pound. (This time should get your roast medium rare).
  8. When your roast reaches 130 degrees remove from the oven. The roast will continue to cook. Medium rare is approximately 135-140 degrees. The ends of the roast will be more done than the middle. It is better to undercook than overcook your tenderloin. If the roast is not cooked to taste return to the oven and bake until done.

Standing Rib Roast (conventional oven suggestions)

***Important***

Before cooking make sure the roast is at room temperature!

  1. Pre-heat oven to 500 degrees
  2. Season roast to taste (E.g. Kosher salt & cracked black peper).
  3. Place roast in pan with the bone side down. If roast is boneless place in the pan with the fat side up.
  4. Insert a meat thermometer into the thickest part of the roast making sure the tip of the thermometer does not touch the bone.
  5. Place roast in 500 degree oven for 5-7 minutes to sear.
  6. Reduce heat to 375 degrees and cook at 14 minutes per pound for medium rare. (135 degree center).
  7. *Important* When roast reaches 130 degrees remove from the oven. The roast will continue to cook.
  8. When roast reaches 135 degrees (for a medium rare center) place on cutting surface. If roast is tied, cut the strings and remove rib bones.
  9. Slice roast with the fat side up (the same way it cooked in the oven). The drippings can be used as au jus and served with the roast.
  10. Roast will be medium rare in the center, then medium and medium well on each end.

**Start checking your meat thermometer often when cooking temperature reaches 120-125, your roast will most likely cook faster then… So watch your meat thermometer CAREFULLY!

Note: All cooking times are APPROXIMATE. Some ovens cook hotter than faster than others.

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