Roasting Survival Guide

BE THE HOST
WITH THE BEST ROAST
Troubled by tenderloin? Stressed over seasoning?
Rest easy, roast master. Your guide is here.

PICK THE PERFECT ROAST
HOW BIG IS THE GROUP
AT YOUR TABLE?
Just a few.
Like Goldilocks: just right!
We have a big family.
DO YOU WANT
LEFTOVERS?
Not too many.
WHAT’S MORE
IMPORTANT:
FLAVOR OR
TENDERNESS?
Love me tender.
Flavor is king.
TENDERLOIN
ROAST
PRIME RIB
As tender and elegant
as it gets. Lean with
mild flavor. Buy a
whole tenderloin
for a large group
or ask your butcher
for a center-cut
chateaubriand if a
small portion is in
order.
The king of beef
roasts. Richly
marbled, robustly
flavored and naturally
tender. Also known as
a rib roast or ribeye
roast, it’s available
bone-in or boneless.
Either way, it makes a
grand impression.
HOW MUCH
SHOULD YOU BUY?
As a general rule of thumb: 8 oz. per guest. Add a pound
or two to the total if you want leftovers or have a bunch
of big eaters at your table. Better yet, the Roast Perfect
app has a calculator that will help you precisely choose
the right size based on your preferred cut and number at
your table.
Duh. Yes.
SPLURGING, OR
LOOKING FOR
SOMETHING
COST-EFFECTIVE?
We’re going all out.
I’m all about value.
DO YOU WANT
TO KEEP IT
SIMPLE OR
DRESS IT UP?
Spread the rub.
Salt and pepper, please.
TOP SIRLOIN
ROAST
STRIP ROAST
Lean and juicy, this
versatile roast is a
great value and the
perfect choice for
a flavorful rub or
glaze. If you want to
get creative in the
kitchen, give it a try.
Start a new holiday
tradition with this
lean, flavorful and
easy-to-carve roast.
If you enjoy the
beefiness of a strip
steak, you’ll love this
cut roasted, too. Have
your butcher cut your
roast small or large,
depending on the size
of your gathering.

BEAT THE HOLIDAY
RUSH: BUY AHEAD &
FREEZE YOUR ROAST
FREEZING
Your goal: create an airtight seal and keep as much air out
as possible. Wrap beef tightly in foil or butcher paper, then
seal in a plastic bag, squeezing out as much air as possible.
Label all packages with the date and a description.
Consider adding a weight, too.
Roasts, like steaks, can be frozen up to 12 months.
(But you’re not going to keep it on ice that long, are you?)
PRO
TIP
Plan ahead! Depending on the weight and
thickness of your roast, and the temperatures
of your freezer and fridge, it can take two days
or more to thaw your roast.
EVERYTHING YOU NEED TO KNOW
ABOUT THAWING
Defrost beef in the fridge, never on the kitchen counter. Keep packages on a plate or a tray to
catch any juices that might leak. (Also, it’s best to thaw beef on the lowest shelf in your fridge.)
OOPS.
YOUR ROAST IS STILL IN THE FREEZER.
Don’t panic … you can still thaw your roast safely in cold water,
using these tips from the USDA:
1. Leave it in its packaging (it should be airtight, or put it in a leakproof
bag).
2. Submerge in cold water, changing the water every 30 minutes. A
3- to 4-pound roast may take up to 3 hours to thaw this way.
3. Cook immediately.
Should you bring beef to room temperature before cooking it?
No. Recent research shows that, contrary to popular belief, beef
cooked at room temperature doesn’t cook significantly quicker or
more evenly. To minimize any food safety concerns, take it directly
from the fridge and cook it immediately.
PRO
TIP
The FDA recommends setting
your freezer at 0˚F or lower. The
faster foods freeze, the smaller
the ice crystals that will develop.
That means a better texture after
thawing.
SEASONING
Are you looking for classic flavors or something to spice up
the table?
Starting with the Certified Angus Beef ® brand means you
don’t need to do a lot to make it taste good. A generous
sprinkling of coarse kosher salt and freshly cracked pepper is
the perfect way to enhance your roast’s natural flavors.
Show off your culinary flair with a custom seasoning blend.
Flavors that go well with most roasts include:
• Aromatics: garlic, onion, shallot
• Herbs: thyme, rosemary, parsley, sage, oregano
• Sweet: brown sugar, granulated honey, maple syrup
• Heat: pepper (black, white, pink, cayenne or crushed red),
horseradish, ginger or mustard
PRO
TIP
PRO
TIP
You can use fresh or dried herbs and seasonings.
Just remember that you’ll need more fresh than
dried to achieve the same flavor. Also, dried herbs
lose their punch over time. If you don’t smell their
aroma when you open them, it’s time to restock.
The perfect ratio of salt to pepper is 2:1.
INCREASE YOUR
INSTAGRAM-ABILITY
Scored: Before seasoning, use a
sharp knife to make long diagonal
cuts about 1/2 inch deep, and an
inch apart, across the entire top
surface of your roast. Turn your roast
90 degrees and repeat, making a
diamond cross-hatch pattern across
its surface. Rub generously with
your seasoning, making sure you
get it into each of those cuts. As the
roast cooks, it’ll develop a crunchy,
flavorful scored exterior that doesn’t
just look amazing, but tastes great,
too!
Studded: Use a paring knife to make
small slits, about 1 inch wide and
1 inch deep, across the top of your
roast. Insert a small garlic clove and
sprig of rosemary in each cut, then rub
the entire roast with the seasoning of
your choice. This technique ensures
great flavor from the inside out.

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.

NEED AN EXTRA HAND?
Scan here to get the Roast Perfect app
Share your roasting success with the
Certified Angus Beef ® Kitchen group on Facebook
CertifiedAngusBeef.com.
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