15 Roasts: Facts You May Not Know About Preparing Your Favorite Meats

Selecting a roast can be quite difficult if you aren’t familiar with the cuts. If you have in mind the type of roast you would like to prepare, do you really know how to select the best option for your recipe?

First and foremost, when you eventually pick the cut of meat you’d like to work with, do you know the proper methods of producing the best result.
Here are three helpful hints to start you off:

Selection

When selecting the beef, make sure the meat is red to deep read with a creamy white fat vein. If the meat is vacuum packaged, it should have a purplish color and the smell should be fresh with no fowl odors. Always avoid packages with excessive liquid or blood.

Storage

If you are not planning on using the roast right away, freeze it immediately when you get home from the market. If you do plan on using the roast that week please remember that they can only be stored in the refrigerator for up to 4 days or in the freezer for up to a year. If freezing the roast, wrap the meat in a moisture free container or heavy-duty aluminum foil.

Handling

When handling the roast, always wash your hands with soap for 20 seconds before handling the meat. Wash and sanitize your knives, cutting boards and countertops immediately after contact. Do not use the meat knife to cut vegetables without washing it first. Simply wiping with a damp cloth will not kill bacteria if present, and it usually is.

The tougher the meat, the longer it will take to marinate or tenderize. However, do not exceed 24 hours or the texture will be relatively tough.

Rib Roast-Small End

Roast in a preheated oven at 350 degrees and cook to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This roast is located at the small end of the ribs adjacent to the short loin. It’s located near the T-Bone, Strip, tenderloin, and porterhouse areas.

Rib Roast-Large End

Roast in a preheated oven at 350 degrees until internal temperature is 145 degrees for medium rare; 155 degrees for medium. A roast that weighs anywhere from 6-8 lbs can take up to 2-3 hours to cook. Let the roast stand for at least 15 minutes before carving.

Tip: The large end tends to be more flavorful. You can ask your local market butcher to cut off the fat caps for a healthier roast.

Cross Rib Roast

Brown roast on all sides. Bake in a heavy casserole pan with wine, broth, or water. Cover and cook in preheated oven at 325 degrees for 2-3 hours depending on weight.

Tip: This roast is an exceptional choice for pot roast. It has great flavor and a tender texture.

Sirloin Tip Roast

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This roast tends to be less expensive. It tastes great with marinades or a spicy rub.

Rib Eye Roast – Bone In

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: Most times, the bones are removed to help in easy carving. A roast with up to 5 ribs will serve 10. A regular rolled roast will require 7 minutes a lb cooking time. This depends on internal temperature as well and your preference.

Rib Eye Roast Boneless

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This is by far one of the most flavorful roasts. It can be cut to any size or even cut into individual steaks.

Tenderloin Roast

Roast in preheated oven at 425 degrees for about 35 minutes for medium rare; add 10 minutes for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This is the easiest and quickest cut to roast. It’s packed with flavor and extremely tender.

Tri Tip Roast

Roast in preheated oven at 425 degrees for about 35-40 minutes for medium rare; add 5-10 minutes for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This particular cut is quite lean and very tender. Create a crust with crushed herbs and spices and rub on the meat.

Top Loin Roast

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This is a very tender cut from the short loin area. It’s the perfect roast to serve at dinner parties.

Brisket Boneless

Brown roast on all sides. Bake in a heavy casserole pan with wine, broth, or water. Cover and cook in preheated oven at 325 degrees for 2-3 hours depending on weight. Slice against the grain.

Tip: The fattiest section of the brisket has the most flavors. This is a top pick for zest and texture.

Chuck Roast Boneless

Brown roast on all sides. Bake in a heavy casserole pan with wine, broth, or water. Cover and cook in preheated oven at 325 degrees for 2-3 hours depending on weight. Meat should be tender enough to eat with a fork.

Tip: Another great choice for pot roast. Pot roast can be made ahead of time for special guests and heated right before serving.

Top Round Roast

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This roast is best when cooked slowly. It has a wonderful flavor and texture and if often used for roast beef sandwiches.

Eye of Round Roast

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving.

Tip: This roast is very lean and may require some added herbs and spices for flavor. Marinating in vinegar, wine, and broth will improve the texture and the flavor. One of my favorite methods is rubbing it with Extra Virgin Olive Oil, Roasted garlic and Basil.

Round Rump Roast

Brown roast on all sides. Bake in a heavy casserole pan with wine, broth, or water. Cover and cook in preheated oven at 325 degrees for 2-3 hours depending on weight. Meat should be tender enough to eat with a fork.

Tip: Thawing this roast in the refrigerator is the best choice, and the safest. The ice will melt into the meat making it more tender and juicy.

Bottom Round Roast

Roast in preheated oven at 350 degrees to an internal temperature is 145 degrees for medium rare; 155 degrees for medium. Let the roast stand for at least 15 minutes before carving. Slice thin.

Tip

It has little fat so use the herbs and spice generously. Best when used to make sauerbraten. (A pot roast of beef marinated in vinegar, water, wine, and spices before being cooked)