Roasting
A dry-heat oven cooking method using indirect heat, ideal for large, tender cuts like prime rib and tenderloin.
Roasting is cooking with dry, indirect heat in an oven — typically between 250°F and 450°F depending on the cut and desired result. It's the go-to method for large cuts that you want to cook evenly throughout.
Two Approaches:
High-Heat Roasting (400–450°F): Creates a seared exterior quickly. Best for smaller, very tender cuts like tenderloin or rack of lamb. The risk is uneven cooking — the exterior overcooks before the center reaches temperature.
Low-and-Slow Roasting (250–300°F): Produces edge-to-edge even doneness. Takes longer but the result is more uniform. Ideal for prime rib and other large roasts.
The Reverse Sear (Best of Both): 1. Start low (250°F) until internal temp reaches 10–15°F below target 2. Rest 20 minutes 3. Blast at 500°F (or sear in a ripping hot pan) for 5–8 minutes to create a crust
This gives you a perfectly even pink interior with a deeply browned crust. It's my preferred method for any roast over 3 lbs.
Best Cuts for Roasting: - Standing rib roast (prime rib) — the crown jewel - Whole tenderloin - Top sirloin roast - Eye of round (low and slow only, serve thin-sliced) - Tri-tip
Essential Tools: A reliable probe thermometer is non-negotiable. You're cooking by temperature, not time. Oven temps vary, meat sizes vary, starting temps vary — the thermometer doesn't lie.
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