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Food Friday - Making the Perfect Roast - Outside The Box

Food Friday – Making the Perfect Roast

  • 7th December 2012

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I love to cook.  I’m also pretty good at it.  My mother has always been a genius in the kitchen and it’s a skill that I eagerly studied.  I grew up cooking (and baking) a wide variety of dishes but since I was raised on a beef farm it’s not surprising that I have a fondness for beef and the ability to whip up some pretty delicious meals.

This is the time of year for warm and savory meals, for comfort food.  For me the ultimate in comfort food just has to be a perfectly cooked roast, fluffy mashed potatoes, Yorkshire pudding and lovely brown gravy.  That is home.  That is satisfaction at it’s finest.  As a Canada Beef Brand Ambassador I was pretty excited when I was asked to do a post about roasts (hey that rhymes!).

This was an easy one for me.  I already had the perfect roast lovingly packaged and waiting in my freezer.

Perfect Roast

Cuts for Oven Roasting

There are several cuts of roast that are ideal for oven roasting.  The most tender roasts are Rib Eye, Prime Rib, Tenderloin, Strip Loin, Rib and Top Sirloin. Sirloin-tip, Tri-tip and Rump are moderately tender roasts.  The least tender, but still suitable for oven roasting are, Inside Round, Outside Round and Eye of Round.

I went with one of my favorite roasts – the Standing Rib (which is really a Prime Rib with the bones).  Oven roasts really don’t need much in the way of preparation.  They are the perfect piece of meat to use your favorite rub on.  I rubbed a very small amount of olive oil onto the roast and then simply applied a simple rub. For an extra punch of flavour you might want to try something like the Garlic Studded Roast Beef.

Temperature is Key

No matter what cut of roast you use, or how you season it, the KEY to making a perfect roast it cooking it to the right temperature, and the easiest and most accurate way of doing that is to use a meat thermometer.  There are basically two types of thermometers that are suitable for this use.  Oven safe thermometers – which you insert into the roast before you put it in the oven and leave it in while cooking, and instant or quick read thermometers which are not oven safe and are used after you take the roast out of the oven.  Whichever type you use you will want to insert the thermometer into the thickest past of the roast and away from any bones.

I have always used an oven safe thermometer because I find it much easier to just put it in before cooking and not have to guess when to take it out to check.  The lovely folks at Canada Beef were kind enough to send me a wireless talking thermometer and I was pretty excited to try it out!

meat thermometer

I love this new thermometer.  You simply tell it what kind of meat you are cooking (veal, lamb, pork, turkey, chicken, fish or beef (or specifically hamburger), then chose your desired doneness, stick the thermometer in the meat and that’s it.  The receiver is completely portable and even includes a belt clip.  You get a five minute warning when your meal is almost done and when it has reached the desired temperature you get “Your Entree is Done!”.  I chose the medium setting for my roast and it really was cooked to perfection!  Pretty cool right?   Want to win one for yourself?  Just head on over to Canadian Beef and sign up for the Make it Beef e-newsletter and you are entered to win!

Every one has slightly different ways of cooking their roasts but the basics are all the same.  Start with a 450 degree oven and cook your roast for 10 minutes.  Reduce heat to 275 degrees and continue to cook to desired doneness.  I usually keep mine uncovered for the first half and hour and then cover it for the remaining cooking time.  Covering it is just my own personal preference.  A handy tip, if you are in a bit of a time crunch skip the first step and cook your roast at 325 degrees. Need to know how much time you need to cook that perfect roast?  Here’s a handy guide from Canadian Beef:

rib roast

So, roughly 3 1/2 hours later my handy dandy talking alarm went off and here is what I was rewarded with.

Once you take your roast out of the oven be sure to let it rest for at least 15 minutes (or up to 30 minutes) before carving.

yorkshire pudding

While I was letting the roast rest I pulled the Yorkshire batter out of the fridge and put my muffin tins in the oven (always start with cold batter and a hot pan!) to bake up my Yorkshire Pudding. They are so simple to make and so absolutely perfect to serve with a roast.  Once the Yorkshire is in the oven I got to work on my gravy.  Want a twist on traditional gravy?  Take a look at this recipe for Espresso-Glazed Roast Beef with Rich Balsamic Gravy

And the finished product!

Roast beef dinner

For me this is the definition of perfection!  And the best part is that it is so simple to make!  It might taste like I spent all day in the kitchen but the truth is I spent surprisingly little time putting together this spectacular meal.  And the second best part to a meal like this?  The leftovers!  For me it’s an open faced roast beef sandwich with hot gravy.  But there are so many other things you can do with left over roast beef – pot pies, beef stroganoff , sliced and tossed into salads – you really are only limited by your imagination.

Is your mouth watering yet?  Thinking about treating yourself and your family to a simple, affordable (it really is!) and delicious roast beef dinner?  Be sure to check out the Everything You Wanted to Know About Cooking Roast Beef section on the Canadian Beef website. It will give you all the information you need to make a meal worth bragging about:

  • How big of a roast do I need?
  • What kind of roast should I buy?
  • What do I do if I don’t have enough juice to make gravy?
  • How do I know when my roast is done?
  • How do I carve my roast?

Maybe you want to try something new and just need a little inspiration.  Then head over to the recipe section where you will find some yummy ideas like Classic Roast Beef with Rosemary Cream Sauce or Fennel Crust Bottom Sirloin Beef Tri-Tip Roast.

With holiday season upon us roast beef makes a perfect meal for family get togethers or holiday parties.  We all know that when you have company coming there is so much more to do than stand in the kitchen cooking all day.  Throw a roast in the oven and forget about it (at least for a few hours).  Not only will you get things done but you will certainly impress your guests as well!

Happy cooking!

I am a proud Canadian Beef Brand Ambassador

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This article has 12 comments

  1. Helloooooo fellow Canadian Beef Ambassador!!! Love this post! I wish we lived closer! We could totally do dinner parties together! One night at mine, another at yours! LOL!

  2. It really does take the guess work out of it and makes for a perfectly cooked roast!

  3. I agree it is a great Sunday dinner (and great for Monday lunches!)

  4. Now that would be awesome 🙂

  5. Did you use your pot to cook your roast? I love that pot!

    Yorkshire is super easy to make. The key is always to make sure your batter is cold and your pan is hot. I generally make mine from scratch because there's not much to them but if you want a surefire no fail method you can also buy a package of Clubhouse Yorkshire Pudding mix. It's pretty inexpensive, you just add water and they turn out really nice.

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