Roasting Survival Guide

READY TO ROAST?
Follow these simple steps:
1. Preheat oven to 450°F
2. Season roast
3. Place in a roasting pan fitted with a rack, fat side up
4. Cook 15 minutes
5. Reduce oven to 325°F and continue roasting (time will vary
depending on cut, size and desired doneness)
6. Remove from oven when 5-10° lower than target temperature
7. Rest before serving
Note: these instructions are tested and proven for a variety of roasts but
are a general guide. If your recipe has specific instructions, follow them.
ESSENTIAL TOOLS
• Roasting pan with a rack
• Salt and pepper mills
• Instant-read thermometer
• Chef’s knife
• Cutting board
• Roast Perfect app
Looking for more guidance?
The Roast Perfect app
includes an interactive timer
that you can customize for
your specific roast cut, size
and doneness to ensure
perfect, no-stress results.
REST, CARVE & SERVE
Give your roast a rest. Letting it relax a few
minutes before serving will allow all of the
flavorful juices to redistribute throughout the
roast. You can tent it loosely with foil if you like,
but larger roasts will stay plenty warm while
resting.
• 10 minutes for roasts less than 4 lbs.
• 15 minutes for 4-10 lb. roasts
• 20 minutes for roasts larger than 10 lbs.
Now, it’s time to carve. You’ll need a large cutting
board and a long, sharp, non-serrated knife.
1. If you tied your roast before cooking, snip away
the butcher’s twine and carefully remove it.
2. Identify which direction the grain is—the
direction of the meat’s natural texture. In some
cuts, this grain is very pronounced, and in
others, it’s more subtle.
3. Plan your cuts to go against the grain to
maximize the tenderness in every bite.
4. Using long, smooth strokes, slice the roast into
thin or thick slices according to your preference.
Avoid making short back-and-forth sawing
motions.
PRO
TIP
Ask your guests if they’d prefer thick or thin
slices, and how much they’d like to be served.
They’ll appreciate the personal touch.
HOW DO YOU LIKE YOUR
ROAST COOKED?
Test for doneness using an instant-read thermometer. Insert
it through the side of the cut, to the center, not touching any
bone or fat. Remove from oven when thermometer registers
5-10°F lower than your target temperature.
1 Rare – Cool red center – 125°F
2 Medium Rare – Warm red center – 135°F
3 Medium – Warm pink center – 145°F
4 Medium Well – Slightly pink center – 150°F
5 Well – Little or no pink – 160°F
CARVE A PRIME RIB
Carving a bone-in roast, like a Prime Rib, doesn’t
need to be intimidating.
1. Start by holding the bones perpendicular to the
cutting board.
2. Hold your knife parallel to the bones, and carefully
slice down to the board. When you’re done with
this cut, you’ll have separated the bones from the
main roast.
3. Set the bone-in portion aside and carve the roast
as described above. If your guests request it, you
can slice in between the bones and distribute those
at the table as well.
1 2 3 4
5
PRO
TIP
Separate the bones from the Prime Rib before cooking. Make the same cut
described above before you season the roast, then use butcher’s twine to tie the
bones back in place before cooking. After the roast has rested, snip away the
twines and the bones will fall away, allowing for easy carving tableside.