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Butchers Market Roasting Guide
 Angus Beef Roasts
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Boneless Prime Rib Roast
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Bone-in/Standing Rib Roast
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Steakhouse/Strip Loin Roast
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Tenderloin Roast/Whole Tenderloin
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With a little practice, the simplest of cooking methods, oven-roasting, produces elegant results. To keep your roast moist and delicious, here are a few tips from the Butchers Market.
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Beef Cut
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Approximate Weight
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Oven Temp.
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Roasting Time
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Bone-in/Standing Rib Roast
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6-8 lbs.
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350°F
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2 to
2 1/2 hrs.
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Tenderloin Roast/Whole Tenderloin
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2-3 lbs.
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425°F
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45 to 50 minutes
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Steakhouse Roast/Strip Loin Roast
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3-5 lbs.
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325°F
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45 mins. to 1 1/4 hrs.
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Boneless Prime Rib Roast
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6-8 lbs.
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300°F
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4 1/2 to 6 hrs.
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Rare
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125°F
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Medium-rare
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135°F
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Medium
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145°F
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Medium-well
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150°F
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Cooking Instructions
- Tie roasts into compact shape with butcher string and sear all sides in a small amount of hot oil in a heavy pan on stovetop.
- Insert meat thermometer into thickest part of roast, without touching fat or bone, and place fat-side up in a shallow roasting pan. Do not cover, and do not add water.
- Roast at high heat (425°F) for 15 minutes, then reduce to listed temperature for optimal juiciness.
- Remove 10°F shy of your doneness preference, and loosely tent with aluminum foil. Let roast stand for 15 to 20 minutes until desired doneness is reached before carving.
| Whole Turkey |
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Pork Roast |
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Servings
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Size
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Refrig.
Thawing Time
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Oven Temp.
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Roasting Time
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2-4
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8-12 lbs.
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1-2 days
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325°F
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2 3/4 to
3 1/2 hrs.
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5-7
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12-16 lbs.
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2-3 days
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325°F
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3 to 4 hrs.
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8-10
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16-20 lbs.
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3-4 days
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325°F
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4 1/4 to
4 3/4 hrs.
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11-13
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20-24 lbs.
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4-5 days
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325°F
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4 1/2 to
5 1/4 hrs.
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Tip: For faster thawing, leave turkey in original wrapping and place in cold water. Change the water every 30 minutes. Allow 30 minutes per pound.
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Pork Cut
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Size
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Oven Temp.
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Roasting Time
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Loin Roast, boneless
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2-5 lbs.
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350°F
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40 mins to
1 3/4 hrs.
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Loin Roast, bone-in
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2-5 lbs.
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350°F
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40 mins to
1 3/4 hrs.
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Crown Roast
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6-10 lbs.
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350°F
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2 to 3 1/4 hrs.
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Allow 1/2 pound of boneless pork or 1/3 pound of bone-in uncooked pork per person.
Tip: Remove from heat at 150°F, and allow to sit for 10 minutes. The juices will redistribute throughout the roast before slicing. |
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