Beef Oven Roasts

General Beef Oven Roast Info

Oven roasting is a way of cooking by dry heat, resulting in a beautiful outside and tender, juicy inside. Typically, the most tender beef cuts are those that are prepared using this dry heat cooking method, with Beef Rib being the most popular, followed by Beef Tenderloin.

Both of these popular cuts offer a choice in portion size and can be sliced to different thickness, which means your menu can have a range of portion sizes to satisfy varying patron tastes. It also allows you to offer large portion specials when needed, making your menu flexible and versatile.

Oven roasts are ideal for dishes prepared with a special rub, sauce or seasoning. Customers are often willing to pay a premium for a “signature” items, and oven-roasted beef roasts provide the stunning presentation and memorable experience that consumers crave.

Another benefit to oven roasts is the multitude of ways in which they can be used. In addition to traditional applications, surprise and delight your customers with a variety of menu additions utilizing roasts:

ThermoPro Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe

  • Beef up breakfast with dishes like Roast Beef Hash, South-of-the-Border Scramble, Beef Biscuits and Gravy, or a Breakfast Beef Burrito
  • Add to appetizers with Roast Beef Sliders, Beef and Asparagus Roll-Ups or Beef and Sun-Dried Tomato Toasts
  • Extend soups like Beef & Barley or Minestrone with the addition of diced roast beef
  • Create salad specials like a Greek Beef Salad, Roast Beef Caesar, Cowboy Cobb, Thai Beef Salad or Roast Nicoise
  • Offer entrée specials using roast beef: pasta, pizza, Santa Fe-Style Roast Beef with southwestern spices, or Kung Pao Beef

Cooking a Perfect Oven Roast

  • Season with an herb rub
  • Roast or grill
  • Place on rack in shallow roasting pan when preparing in an oven
  • Do not add water and do not cover
  • Cook between 325oF and 425oF depending on roast
  • Use an ovenproof meat thermometer to check doneness

Premium vs. Value

Premium Roasts

  • Tenderloin Roast
  • Rib Roast
  • Ribeye Roast
  • Strip Roast

Value Roasts

  • Top Sirloin Roast
  • Tri-Tip Roast
  • Round Roast
  • Round Rump (Steamship, Baron of Beef)
  • Sirloin Tip Roast
  • Outside Round (Flat)

Tenderness Ranking—Oven Roasts

The most tender beef oven roasts, in order from most tender, are:

  • Tenderloin
  • Strip Roast
  • Ribeye Roast

Nutrition Lean List—Oven Roasts

The leanest beef oven roasts, in order from most lean, are:

  • Round Roast
  • Top (Inside) Round Roast
  • Top Sirloin Roast
  • Brisket Flat
  • Sirloin Tip Center Roast
  • Round Rump Roast (Steamship, Baron of Beef)
  • Arm Chuck Roast
  • Outside Round (Flat) Roast
  • Tri-Tip Roast
  • Tenderloin Roast

Individual Cut Information—Oven Roasts

Chuck

Beef Chuck, Chuck Eye

  • This muscle group is an extension of the Ribeye
  • Sometimes referred to as the “mock Ribeye”

Rib—Bone In
(Beef Standing Rib, Beef “Prime” Rib)

  • Most regal and classic of beef roasts, ranging from 14 to 22 pounds
  • Flavorful, bone-in cut offers dramatic appearance
  • Exceptional taste and tenderness
  • “Prime Rib” signifies the first seven beef ribs between the chuck and the short loin.
  • The term “prime” used with this cut many times does not indicate the grade U.S. Prime

Rib—Boneless
(Beef Ribeye Roast, Boneless Beef “Prime” Rib, Boneless Beef Rib Roast)

  • Convenient and versatile
  • Boneless cut can be sliced into steaks of any thickness or served as a hot buffet roast

Beef Tenderloin Roast, Chateaubriand, Filet Mignon Roast

  • The most tender beef cut
  • Classic and well-loved
  • Weighs from 2 to 7 pounds
  • Easy Carving

Beef Strip Loin

  • Typically cut into steaks, but can also be roasted
  • Range from 8 to 14 pounds
  • Among the top five most tender beef cuts

Beef Sirloin, Beef Top But

  • Boneless cut located between the short loin and round
  • Cooked as a roast for sandwiches and sliced beef salad

Beef Ball Tip

  • Less tender than Top Sirloin

Bottom Sirloin Butt, Tri-Tip, Boneless

  • Triangular shape provides varying degrees of doneness
  • Can be roasted, grilled, broiled or done on the rotisserie
  • Slice with sauce or relish, put in sandwiches, use as beef hash.

Sirloin Tip

  • One of the three major muscle groups in the round
  • Works with dry or moist heat cooking methods
  • Great when thinly sliced for sandwiches
  • More economical cut

Outside Round (Bottom Round)

Works well with slow roasting/barbecue or moist heat cooking

  • Great for stews, shredded for tamales, hash and cassoulet
  • Tenderizing is recommended
  • More economical cut

Eye of Round

  • Works with dry or moist heat cooking methods
  • A smaller roast, great when sliced for sandwiches
  • More economical cut


General Pot Roast Info

“Cooking under cover, “also known as braising or stewing, relies on the steam from simmering liquid to turn less tender cuts of beef into richly flavored, fork-tender favorites. It’s a time-tested tradition of cooking that’s making a comeback as part of the comfort foods trend.

Less tender cuts are ideal for braising or stewing. To determine a cut’s tenderness, first look at the amount of connective tissue—less tender cuts have a larger amount of connective tissue. Next, look at the location of the cut. Cuts that have been taken from the front and rear of the animal, such as the chuck and the round, have been more heavily exercised and, therefore, can be less tender.

The key to successful braising or stewing is gentle simmering with a cover. Using a low temperature over the proper length of time converts the collagen (a type of connective tissue) into tender gelatin. Brown beef in a heavy bottomed pan to add flavor. Add liquid: broth, water, juice, beer or wine. Cook in a tightly covered pan for 2 to 3 hours in oven, on low heat, on stove top or in slow cooker. Use braising juices to create gravy. Use a fork to test if the meat is done to perfection.

Here are some benefits to cooking under cover:

  • A large supply of economical beef cuts that are easy to prepare in large volumes make it both convenient and appropriate for regular and takeout menus
  • It’s easy to create “signature dishes” that have a great presentation and are unique
  • The complex, intense flavors of the cooking liquid are ideal for full-bodied, rich sauces
  • By varying your technique, you can create a host of dishes: Mexican shredded beef to Italian Braciola to Yankee Pot Roast
  • Braised beef holds and reheats well for leftovers

Nutrition Lean List—Pot Roasts

The leanest beef pot roasts, listed in order from most lean, are:

  • Eye of Round Roast
  • Beef Round, Bottom Round, Heel
  • Beef Round, Knuckle (Tip)
  • Beef Round, Outside Round
  • Arm Chuck Roast

ThermoPro Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe

Individual Cut Information—Pot Roasts

Beef Chuck, Shoulder (Clod)

  •  It is  an economical cut that can be used in a variety of entrees: pot roasts, stews, soups, stroganoff, shredded fillings for tacos and sandwiches

Beef Chuck Roll

  • Great taste at an economical price.
  • For today’s comfort foods and ethnic trends
  • Less tender, require long, slow simmering
  • reheats well

 Beef Brisket

General Brisket Info

  • Delicious, affordable and ideal for a variety of profitable dishes
  • Popular barbecued
  • Boneless cut perfect for popular sandwiches.
  • Ideal for slow cooking or braising
  • Store fresh roast in the refrigerator for 3 to 4 days.
    Store frozen roast in the freezer for 6 to 12 months
  • Always defrost frozen roast slowly in the refrigerator
  • Before cooking, pat roasts dry with a paper towel for better browning
  • When roasting, place roast on a rack in a roasting pan to allow fat to drip away during

Traditional Preparation Styles

  • Texas-Style:  Traditionally, Texas Barbecued Beef Brisket is rubbed with a dry rub consisting of sugar, salt, pepper, paprika and ground red pepper. It’s quickly seared, then smoked at a low temperature for hours. A simple mop sauce is applied during smoking.
  • Jewish-Style:  First, the brisket is dry-rubbed with spices like salt, pepper and paprika. It’s then braised, generally with garlic, onions, tomatoes and other seasonings, until tender.
  • St. Patrick’s-Style Corned Beef:  Covered with liquid, then simmered slow until tender. After the fat is trimmed, it’s typically finished with a simple apple jelly glaze and served with steamed vegetables, like cabbage, potatoes, onions and carrots.