Oven Roasting Recipes


BEEF TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE – 1-1/4 to 1-3/4 hours

    1  whole beef tenderloin roast (4 to 5 lb)
    2  Tbsp chopped fresh thyme
 1/3  cup balsamic vinegar
    3  Tbsp finely chopped shallots
    1  can (16 oz) whole berry cranberry sauce

  1. Heat oven to 425°F.  Combine thyme and 1 Tbsp pepper; reserve 1 tsp seasoning for sauce. Press remaining seasoning onto beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.  Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
  4. Combine vinegar and shallots in small saucepan; simmer 3 minutes. Stir in cranberry sauce; simmer and stir 6 minutes. Add reserved seasoning and 1/4 tsp salt.  Carve roast; season with salt.  Serve with sauce.

8 to 10 servings

BEEF RIB ROAST WITH BROWNED VEGETABLES – 2-3/4 to 3-1/2 hours

         1  beef rib roast, small end, chine (back) bone removed (6 to 8 lb)
         3  cloves garlic, minced
   1-1/2 tsp lemon pepper
         8  small red-skinned potatoes, cooked
         8  boiling onions, cooked
         8  carrots, cut into 2" pieces, cooked

Heat oven to 350°F.  Combine garlic and lemon pepper; press onto beef roast.

  1. Place roast, fat side up, in shallow roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone.  Do not add water or cover.  Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
  2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.  Let stand 15 minutes.  (Temperature will rise to 145°F for medium rare; 160°F for medium.)
  3. Remove all but 2 Tbsp drippings from pan.  Add vegetables; cook and stir over medium-high heat 5 minutes or until lightly browned.  Carve roast; season with salt.  Serve with vegetables.

8 to 10 servings

Recipes Courtesy Cattlemen's Beef Board