Roasting and Carving Meat
Our chefs use two techniques to make great roasts: High/Low Roasting, to give roasts a seared crust for color, texture, and flavor with a shorter roasting time, and Slow & Low Roasting, to deliver succulence, flavor, and uniform cooking throughout.
Ingredients
Wegmans Organic Basting Oil or Wegmans Pure Olive Oil
Meat to be roasted
Salt and pepper
Equipment
Large roasting pan with rack
Digital thermometer
Serving platters and/or storage containers
Cooking Directions
- Mise en Place
• Place meat in roasting pan; rub evenly with 2-3 Tbsp basting oil and season well with salt and pepper. - Cook
• Choose roasting method:
High/Low: Preheat oven to 450˚. Sear on center rack 15 min; reduce heat to 350˚. Roast:
Semi-Boneless Rib Roast – 15-20 min/lb
Trimmed & Tied Beef Tenderloin Roast – 15 min/lb
Sirloin Roast – 20 min/lb
Pork Roast – 15-25 min/lb
Lamb – 15-20 min/lb Slow & Low: Preheat oven to 275˚. Roast:
Semi-Boneless Rib Roast – 25-28 min/lb
Trimmed & Tied Beef Tenderloin Roast – 17-20 min/lb
Sirloin Roast – 33-36 min/lb
Pork Roast – 50-60 min/lb • Check internal temp by inserting thermometer halfway into thickest part of meat without touching bone. To prevent overcooking, stop cooking 5˚ below final target temp. 125° Rare: Very red, cool center
130° Medium: Pink, warm center
145°+ Well: No pink, very warm center
150° Pork - Finish
• Transfer meat to clean platter; let rest, uncovered, 20-30 min to allow juices to stay in the meat.
Carving Instructions
Our rib roasts are surprisingly easy to carve, since they are semi-boneless. By slicing meat across the grain, rather than along it, you ensure tenderness.
Mise en Place
• Set up carving station in kitchen (not at the table) to keep the mess contained.
• Place a damp kitchen towel under your clean, sturdy carving board to help keep it from sliding around.
• Make sure your knife is very sharp and long enough to slice across full width of meat to be carved.
• Have ready a long-pronged fork to steady meat as you carve and a clean platter to receive slices.
Rest Let beef rest in pan per recipe directions. Transfer to cutting board, lifting with spatula and steadying with fork.
rep for Slicing. Tilt roast to expose ribs on bottom; separate bones from roast by following curve of ribs with knife. If ribs are attached by butcher’s string, cut strings and set bones aside.
Slice & Serve. Turn roast so rib area is facing you. Using a long, very sharp knife, cut straight down into the roast, letting the knife do the work. Use long, sweeping motions; don’t saw. Cut slices to your preference.
Chef Tip: Don’t slice your beef until you are ready to serve it. Longer “rest” time after roasting allows the juices to stay in the meat and results in neater slices.
