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Lesson - Oven Roasting

Cuisson au four

With minimal time and effort to prepare, and little to no tending while it cooks, a roast lets you enjoy more time with friends and family – perfect for entertaining.

It's so easy. Just season meat and oven-roast – that's all there is to it!

Step-by-Step Lessons

Step 1

Getting Ready

  • Start with an Oven Roast, labelled Premium Oven Roast or Oven Roast.
    Allow 4 servings/lb (500 g) for a boneless roast or 3 servings/lb (500 g) for a bone-in (based on Canada's Food Guide serving sizes).
  • Use shallow roasting pan with rack.

Cook's Notes:
Oven Roasts include such cuts as:
– Tenderloin, Rib Eye, Prime Rib, Strip Loin, Rib, Top Sirloin (most tender)
– Sirloin-tip, Tri-tip, Rump (moderately tender)
– Inside Round, Outside Round, Eye of Round (least tender)

Step 2

Season; insert thermometer

  • Pat roast dry; rub all over with seasonings such as salt and pepper. You can also use grainy mustard, Worcestershire sauce and chopped garlic, fresh rosemary and thyme. Place fat side up on rack.
  • Insert oven-safe thermometer into meat so that thermometer tip reaches centre of roast avoiding fat or bone.

Cook's Notes:
For that browning you love in restaurant-style roast beef, skip the lid and use dry-heat oven roasting. Don't cover the roast or add water to the pan.

To best judge meat doneness, use a food thermometer to measure meat's internal temperature.

Step 3a

Oven-sear, roast and let stand

  • Oven-sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
  • Reduce heat to 275°F (140°C). Cook to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Prime Rib with bone will take an extra 30 to 45 minutes. Tenderloin will take 30 to 60 minutes less.)
  • Cover and let stand for at least 15 minutes. Roasts can stand 20 to 30 minutes before carving into thin slices.

Estimated Cook Time 

Cook's Notes:
Cook Times are guidelines only and vary with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated times.

Beyond basics

Here are some simple recipes and tips to get the most out of your Oven Roast.

Classic Gravy:

Quick Roast


Garlic-Studded Roast Beef:

Quick Roast

  • Heat roast drippings in roasting pan over medium-high heat, adding 2 cups (500 mL) broth.
  • Stir up any browned bits from bottom of pan. Thicken by cooking until broth reduces*. Strain (if desired) and skim off fat; return to pan. Heat and season to taste. Add splash of heavy cream and/or balsamic or wine vinegar if desired.

*To thicken with cornstarch, gradually stir together equal amounts of cornstarch and cold water. (Note: 1 tbsp/15 mL cornstarch thickens 1 cup/250 mL liquid.) Whisk into sauce and bring to a boil, cooking just until thickened.


Before cooking, cut 3 to 4 garlic cloves into slivers. Use a sharp knife to cut slits all over roast and insert the garlic slivers. Rub roast all over with salt and pepper and a mix of grainy mustard.

Espresso Rub:
Combine 1 tbsp (15 mL) EACH packed brown sugar and finely ground regular or espresso coffee and 1 tsp (15 mL) each salt and freshly ground pepper; rub over roast before cooking.


Horseradish Rub:
Combine 1 tbsp (15 mL) EACH horseradish and grainy Dijon mustard with 1 tsp (5 mL) EACH chopped garlic and cracked black pepper; rub over roast before cooking.

Cook like a pro

Take the guesswork out of cooking and use a thermometer to cook beef just the way you like it. There are two kinds to consider when cooking roasts: oven-safe or instant/rapid read.


Oven Safe (A & C):
You leave the thermometer stem inserted into the meat while it cooks so you can monitor the cooking progress. They come with a dial face read (C) or with as a digital-read thermometer with cable and monitor (A).

The digital model lets you monitor cooking without opening the oven door – most models even send out a signal when your meat is cooked to the doneness you select.


Digital Instant/rapid-read (B):
These thermometers (B) are not oven-safe so don't insert before roasting. To use, remove roast from oven near end of cooking and insert thermometer stem to check meat temperature.

Medium-rare 145°F (63°C)
Beef Burgers/Medium 160°F (71°C)
Well Done 170°F (77°C)

Step 4

Step 5

Carving Prime Rib

  • Piercing meat with fork, tilt roast so that bones are vertical.
  • With carving knife, cut parallel to bone, removing the large chunk of meat.
  • Set roast cut side down; carve across the grain into slices. Cut between bones to separate them for serving.

Cook's Notes:
You can set cutting board into rimmed baking sheet to collect juices.

To simplify carving, at time of purchase, ask the butcher to cut meat from the bones and then tie them back on. After roasting, just snip the twine and remove bones for carving.

Use a gentle sawing action and a sharp carving knife to minimize loss of juices while carving.

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