Beef Cooking Instructions

STANDING RIB ROAST


STANDING RIB ROAST
1) Preheat oven to 500 degrees. 
2) Place roast in a roasting pan, bones down, in the preheated oven. 
3) Turn oven down to 325 degrees. 
4) Use a meat thermometer to monitor doneness. 
5) Remember your roast keeps cooking after you pull it from the oven, so always pull your roast from the oven approximately 5 to 8 degrees from your desired doneness. 
6) Let your roast sit for 10 minutes before carving.

Approximate cook times for the following weights:
3 to 6 lbs. – 2 hours
6 to 10 lbs. – 2 ½ hours
10 to 16 lbs. – 2 ¾ to 3 hours
Doneness temperatures: Beef rare 135-140 degrees,
Beef medium 145 - 150 degrees, and Beef well 155 - 160 degrees.


BONELESS RIBEYE ROAST


BONELESS BEEF RIB EYE ROAST
1) Preheat oven to 500 degrees. 
2) Place roast in a roasting pan, bones down, in the preheated oven. 
3) Turn oven down to 325 degrees. 
4) Use a meat thermometer to monitor doneness. 
5) Remember your roast keeps cooking after you pull it from the oven, so always pull your roast from the oven approximately 5 to 8 degrees from your desired doneness. 
6) Let your roast sit for 10 minutes before carving.

Approximate cook time for the following weights:
3 to 7 lbs. – 1 ½ to 2 hours
7 to 12 lbs. – 2 to 2 ¼ hours 
Doneness temperatures: Beef rare 135-140 degrees,
Beef medium 145 - 150 degrees, and Beef well 155 - 160 degrees.

Beef Tenderloin Roast (Chateaubriand)

 

 Approximate Roasting Time
(based on meat directly from refrigerator) Final Roasting Temperature
(when to remove from oven)
Always use an internal meat thermometer.

2 to 3 pounds 30 to 40 minutes

40 to 50 minutes 130°F (140°F medium rare after standing)
135°F (150°F medium after standing)

4 to 5 pounds 50 to 60 minutes

60 to 70 minutes 130°F (140°F medium rare after standing)
135°F (150°F medium after standing)


How to Cook Beef Tenderloin
Whole Tenderloin and Center-Cut Tenderloin Roasts

Step 1: Roast or Grill the Tenderloin
Roast: Browning the tenderloin first is optional, but it benefits the meat by caramelizing the outside and locking in the juices. In a large skillet heat olive oil over medium-high heat. Quickly brown the tenderloin on all sides in the hot oil. Transfer the roast to a rack in a shallow roasting pan. Preheat oven to 425°F. Insert an oven-going thermometer into the center of the tenderloin. Roast, uncovered, until desired doneness according to the timings. Transfer meat to a cutting board and cover with foil. Let stand for 15 minutes before slicing. The temperature of the meat will rise during this time (this is reflected in the timings).

 

KALBI BEEF RIBS/KALBI BONELESS


You’ll be dreaming of Hawaii after you’ve tasted these thin cut beef short ribs and chicken. Our secret marinade – containing soy, ginger, garlic and sesame oil - renders these tender and delicious. Barbecue or broil approximately 5 minutes on each side.


TERIYAKI BEEF TRI-TIP


Our #1 best seller! We marinate this thick cut of sirloin tri-tip in a mild teriyaki to create a gourmet london broil. Cooked whole, then sliced thin for serving, you’ll find this delight tender as prime rib, yet surprisingly inexpensive. Bake at 325 degrees uncovered 1 hour for a 2 lb. tri-tip, 1 ¼ hours for a 3 lb. tri-tip, or barbecue over medium heat 15 to 20 minutes per side. Great for kabobs too!


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