Roasting

Roasting

Roasting

When there are a lot of mouths to feed,
a Chairman’s Reserve® Certified Premium Beef
roast is the perfect choice. A juicy roast is the
stress-free way to feed friends and family.

THE BASICS

Directly from the refrigerator, place the roast fat side up
on a rack in a shallow roasting pan. If you’re using a bone-in
rib roast, you won’t need a rack because the ribs form a
natural rack.

Season the roast with the herbs and spices you like the most.

To determine when the roast is done, insert an ovenproof meat thermometer so the tip is centered in the thickest part of the roast. Don’t rest the thermometer in fat or let it touch the bone.

Do not add water or cover.


In a pinch

No roasting pan? No problem. You can substitute a pan with a cast iron skillet, casserole dish, or a broiler pan (check the bottom of your oven, most come pre-equipped with one).

try it out
  • Rib Roast, Ribeye Roast
  • Tenderloin Roast
  • Top Loin Roast
  • Tri-Tip Roast
  • Eye Round Roast
  • Round Tip Roast
  • Top Round Roast