High Temperature Method - Recommended
for Delmonico Roast, Standing Rib Roast, Rump Roast, Sirloin Tip
Cooking Instructions
- Allow to come to room temperature before roasting, approximately 90 minutes.
- Preheat the oven to 450. We recommend roast beef rub (we offer this at no charge) or heavy kosher salt and pepper on the outside of the roast.
- Place the meat on a rack in a roasting pan – DO NOT COVER. Place in the oven for 10 minutes.
- Reduce heat to 300. It is not necessary to baste or turn the roast. Cook until thermometer registers:
Rare 115* 12-15 minutes/lb
Medium Rare 125 14-17 minutes/lb
Medium 135* 16-18 minutes/lb
Well (Not recommended) 155* 23 minutes per pound (not recommended)
Remove from oven and cover with foil and allow to rest for 15 minutes. Internal temperature will rise by 5-10 degrees while resting, to achieve final doneness.
Low Temperature Method
for Delmonico Roast, Standing Rib Roast, Rump Roast, Sirloin Tip
Cooking Instructions
- Allow to come to room temperature before roasting, approximately 90 minutes.
- Preheat the oven to 300. We recommend roast beef rub (we offer this at no charge) or heavy kosher salt and pepper on the outside of the roast.
- Place the meat on a rack in a roasting pan – DO NOT COVER. Place in the oven for 10 minutes.
- It is not necessary to baste or turn the roast. Cook until thermometer registers:
Rare 115* 18-20 minutes/lb
Medium Rare 125* 20-22 minutes/lb
Medium 135* 22-25 minutes/lb
Well (Not recommended) 155* 27-30 minutes/lb
Tenderloin Cooking Instructions
Same as Roast Beef, but roast at 425* for approximately 45 minutes to 1 hour, we recommend removing at internal temperature of 125 and allowing to rest for 15 minutes covered with foil.