Classic beef tenderloin roast with cranberries

Wondering what to cook for the upcoming holidays? A lovely roast of beef tenderloin is a feast for the eyes and stomach that will surely delight guests of all ages. With a few expert tips and tricks, you’ll be sure to serve a perfectly cooked roast, full of flavor.

Baking tips from the pros

Regardless of which cut of beef you choose to serve, chefs exploit a few proven tricks to get the juiciest and tastiest result. Professionals from Beef. This is what’s for dinner. and Beef Checkoff are experts in all things beef and offer tips for the perfect Christmas roast.

Step 1: Use the tools of the trade

Before you get started, consider investing in a heat-resistant meat thermometer. This is especially significant when roasting larger pieces of meat. Unlike an instant-read thermometer, an oven-safe meat thermometer stays inside the roast while it cooks. This will facilitate you avoid opening the oven unnecessarily and punching holes in the roast, which may result in the loss of some of the juice.

Step 2: Choose your cut

When cooking for four people or less, it’s best to buy a steak. For larger parties, a time-honored bone-in roast is a popular option. A good rule of thumb is to buy a roast with one rib for every two people. To save time at the store, you can even call the butcher counter in advance and order the roast exactly the size you need.

Step 3: Preheat and prepare

It is significant to set the oven to the correct temperature for the roast. For bone-in ribeye roasts, a temperature of 350F is generally recommended, but be sure to check the recipe for details. While the oven is preheating, season the roast as directed in the recipe and then sear. Although it is possible to develop a crust on the roast by tardy roasting, tastier results can be achieved by searing it over high heat at the beginning or end of roasting. Most recipes specify whether and when to brown the meat, but if in doubt, a quick sear before putting the roast in the oven won’t hurt.

Step 4: Go low and tardy

When placing the roast in a roasting pan, preferably on the grill, place the beef on the grill with the fat side up and the bone side down (if there are bones in the piece). Using the grill improves air circulation and promotes even cooking. Once the roast is in the pan, insert an ovenproof meat thermometer with the tip centered on the thickest part of the roast, avoiding bones if your chosen cut has one. Cook as directed, being careful not to exceed the target temperature as it will continue to rise after the roast is removed from the oven.

Cooking time varies depending on the cut of meat and desired degree of doneness. For example, if you are cooking a bone-in ribeye roast for four to six people at 350 F, you could plan on a cooking time of as little as 1 hour 45 minutes for medium-rare, aiming for an internal temperature of 55 F, or as long as 2 hours 45 minutes for medium, with an internal temperature of 145 F. Find detailed cooking time guidelines for bone-in ribeye and other cuts of meat.

Step 5: Let it rest
After removing the roast from the oven, transfer it to a cutting board and cover it loosely with aluminum foil (so-called tenting) and wait until it rests. It is significant to rest the roast so that the juices have time to re-absorb into the meat, ensuring a tender and juicy roast. Larger roasts need more time to rest, often as long as 15-20 minutes. These few extra minutes are a great opportunity to prepare au jus with the reserved beef sauces and plate toppings.

Step 6: Carve and serve
The most significant tool for properly cutting a roast is a acute knife. And if you exploit a meat fork to carve, try not to pierce the roast to keep it in place. If you want to avoid this risk completely, you can exploit the back of a fork instead or simply choose tongs. If you have roasted ribs, cut each piece along the rib bone. And remember to always cut across the grain for maximum tenderness.