Preparing a Sterling Silver® beef roast in the oven is one of the simplest cooking methods around because it requires little attention to achieve delicious results! We break down the basics, differentiate roasting from baking and offer an arsenal of tips and tricks to get you the best oven roast beef possible.

Beef roasting basics

Let’s start with what oven roasting entails. This is a slow-cooking process that uses hot, dry air to cook food in the oven at higher temperatures. Roasting is typically used for foods like vegetables and meats. It’s different from baking because roasting uses higher temperatures than baking. A typical oven setting for roasting beef is 204^oC (400^oF) or higher. The higher temperatures help to brown the meat’s surface and develop the flavour over time. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods. Roasting is the same setting as baking on your oven.

Ideal temperature setting for oven roast beef

The ideal temperature setting will differ depending on the beef product that you are roasting. Always use a food thermometer to assure that the meat has reached a safe minimum internal temperature. When roasting meat, it is recommended to set the oven temperature to 165^oC (325^oF) or higher.

The tools

The meat can be placed on a rack, in a roasting pan or can be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for gravy or an au jus sauce.

Roasting tips

1. The night prior, remove the roast from its package, place on a platter and leave uncovered in the refrigerator overnight. This will help dry the roast and help with the browning process. Make sure to place raw meat below any ready to eat and cooked items to ensure food safety with other items in your refrigerator.
2. Remove the roast 1 hour prior to cooking and leave at room temperature. This process helps equilibrate the meat temperature and assist with properly roasting the meat.
3. Season with Kosher salt and black pepper prior to cooking. Approximately 1 tsp. of Kosher per lb. of roast and half the amount of black pepper
4. Preheat oven to 190^oC (375^oF). While oven is preheating, place in a roasting pan with a rack, fat side up.
5. Cook until roast reaches desired doneness. Below cooking times are for reference only, you should always refer to a meat thermometer to ensure the beef reaches the desired doneness.
   • Rib roast will cook for approximately 2 hours for medium rare
   • Strip roast will cook for approximately 1.25 hours for medium rare
   • Tenderloin roasts will cook for approximately 40 minutes for medium rare doneness

Tips to get the best oven roast beef

• Use a meat thermometer to check the internal temperature of the roast and always check in the thickest part of the roast.
• Carry over cooking is important and means that large cuts will continue to cook after you take them out of the oven. To properly achieve carry over cooking, cook the product approximately 5 to 10 degrees below desired temperature to achieve your desired doneness and avoid overcooking the roast.
• Allow the roast to rest prior to slicing. Tent with aluminum foil and let rest for a minimum of 30 minutes. Resting the meat allows the juices to move from the surface of the roast to redistribute throughout the roast.
• Utilize pan drippings to create a pan sauce or au jus. Skim as much fat from the roasting pan, then place the pan on the stove top. Add water or beef broth to the pan, and scrape to gather the tasty bits. Continue to cook until liquid is reduced by half. Season with salt and pepper to taste. Serve in small side dish for dipping.
• Using an ovenproof meat thermometer that stays in the roast during the cooking process is preferable. This helps you avoid the need to open the oven (releasing heat) or poking multiple holes in the roast (releasing delicious juices).
• For a large roast, instead of placing the beef on a metal rack, peel and cut onions in half and place the seasoned roast on the cut onions (onions replace the rack).  At the end of the roasting process, the onions are soft, caramelized, and delicious.