Whether you’re gearing up for a festive feast or simply planning for a large meal, we’ve got the ultimate roasting tips to turn your roasts into culinary masterpieces. From perfectly seared crusts to mouthwatering tender interiors, get ready to embark on a flavor-packed journey that will have your guests singing praises at every bite. The following are some roasting tips that you may find helpful.
Beef Roasts Roasting Tips
(Standing or Prime Rib, Boneless Rib Eye, Napa Roast, Butchers Heart Roast)
SUGGESTED SEASONINGS: Tony’s Euro Crust, Tuscan Grill, Calgary, Porterhouse & Roast Rub, or Prime Rib & Tenderloin Rub Seasoning can be sprinkled on the roast directly or blended with chopped garlic and olive oil for a wet seasoning paste.
DIRECTIONS:
Rest for 90 minutes at cool room temperature and preheat oven to 325-350°. Season, place bone side down on a roasting pan (rack optional for bone-in and suggested for boneless roasts). For bone in roasts cover bone tips on the roast with foil to protect the ribs from burning. Estimate 15 minutes per pound roasting time. Begin testing temperatures about ¾ way through estimated time.
FINISHING:
Remove at 115-120° for rare 125-135° for Medium Rare. Tent with foil and rest for 15-30 minutes before slicing. Serve with: Tony’s Chef Sauces, Tony’s Homestyle Gravy, Horseradish Sauce, Chutney, Lingonberries, or any of our savory fruit preserves.
Beef Tenderloin Roast
SUGGESTED SEASONINGS: Tony’s Euro Crust, Tuscan Grill, Calgary, Porterhouse & Roast Rub, or Prime Rib & Tenderloin Rub Seasoning can be sprinkled on the roast directly or blended with garlic and olive oil for a wet seasoning paste.
CLASSIC COOKING METHOD:
For our standard double-thick & fatted roasts: Preheat oven to 325-350°. Season and place on a rack in a roasting pan. Estimate 12-15 minutes per pound roasting time. Begin testing internal temp about ¾ way through estimated time.
HOT COOKING METHOD:
For single thickness whole roasts and a browner crust: Preheat oven and roasting pan to 425-475°. Season roast, place on a rack and roast for 30-40 minutes, and then start testing temperature. For more browning, sear 3 sides in a cast iron pan, turn to 4th side and move to 425° oven. Begin testing internal temperature after 20 minutes.
FINISHING:
Remove at 115-120° for rare or 125-130 for Medium Rare. Tent with foil and rest for 15-30 minutes before slicing. Serve with: Tony’s Chef Sauces, Horseradish Sauce, Chutney, Lingonberries, or any of our savory fruit preserves.
Pork Roasts
(Boneless Pork Loin Roast, Fresh Ham, Standing Rib of Pork, Pork Crown Roast)
SUGGESTED SEASONINGS: Tony’s Roasted Poultry (or Pork Rub), Roasted Rosemary Poultry & Potato Rub Tuscan Grill, or Sicilian Seasoning Rub.
DIRECTIONS:
Brining overnight is suggested. Rest at cool room temperature for about 90 minutes and preheat oven to 325-350°. Cover bone tips on ‘Frenched’ roasts with foil. Season and roast on a rack for about 20 minutes per pound. Begin testing internal temps after ¾ of estimated time. For pork crown roasts, roasting time is about 2 hours. Rest 20 minutes after roasting. Spoon hot dressing into the center and slice, or slice and arrange around dressing.
FINISHING:
Remove from oven at 145° internal, tent with foil, and rest for 15-20 minutes. The sliced roast should be a little pink. Do not overcook. Serve with: Tony’s Wild Mushroom Sauce, Tony’s white Chef Sauces, applesauce, Lingonberries, or any of our fruit preserves.
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