This is a general recipe on cooking oven roasts.
Oven roasts vary, but these are usually higher end (more expensive) cuts of beef. Beef is priced by two things, tenderness and availability.
Not all beef is created equally, but all beef can be cooked to a delicious flavor and tenderness.
A Miles Smith Farm Oven Roast of your choice; Tenderloin, Rib, Loin Strip, Tri-tip, Sirloin, Top Round, Eye of Round.
Freshly ground pepper
Garlic cloves (optional)
Meat Thermometer (it has a pointy end)
An Oven Roast will vary in cooking time depending on weight and how 'done' you like your beef. Only use cooking times as a guide, but use the actual roast temperature as the measurement for doneness.
Excellent oven roasts: Tenderloin, Rib Roasts (Prime rib (bone-in) or Rolled Rib), Loin Strip, Sirloin
Other oven Roasts: Tri-tip Roast, Top Round, Eye of Round
Although you will see other roasts listed in various places on line, the above make the best oven roasts. Other cuts can be cooked in the oven, but need to be braised and tented. I prefer the other roasts not mentioned here as pot roasts in the crock pot or pressure cooker. It's much easier and cooks more consistently than the oven.
Make sure your roasts is completely thawed. Let your roast sit out on the counter to warm up a bit so it is cool to the touch. Never cook a cold roast. Once the roast is cooled, preheat the oven to 375 degrees. If you have a convection oven, use it. It does wonders for a roast. Don't microwave though.
If you want to add garlic, I suggested cleaning the cloves of garlic and slicing them in half. Then take the pointed end of a knife and jab it into the roast. Insert the slivered cloves of garlic into the jabbed areas. Do this all around the roast.
If you are cooking grass fed beef, coat the roast with olive oil.
Sprinkle the roast with salt and pepper.
Place in an uncovered roasting pan with the thick fat side up. If you don't have a thick fat coating on one side of your roast, cover in oil and tent it with parchment paper. You can insert the meat thermometer now and not have to do it later. Insert it into the thickest part of the roast, making sure that it is not touching any bone, the bottom of the pan and not sticking out the other end of the roast. It should be inserted at least 3/4 of the way up the shaft of the thermometer.
Plan to check your roast every half hour for the 'done' temperature. It will seem like the temperature is taking forever to move, then all of a sudden, BOOM! it's at temp. Watch carefully as time goes on. The hotter the oven cooking temp the shorter the cooking time. I have roasted at 400 and 425 degrees and the roasts get done quickly and are delicious.
Do not poke your roast (one reason to insert the thermometer before cooking) as this causes the juice to flow out of the meat.
You can use many charts on line for times and temps, so I will not duplicate them here. Here are some links:
Remember these are guidelines and the worse thing is to over cook your roast. You can always put it back in the oven, but you can't take away time.
Take the roast out of the oven when it is 10 degrees short of the intended temperature. The roast will continue to cook once it is taken out of the oven.
All roasts should have a resting time once out of the oven. This allows the roast to continue to cook outside the oven and the juices to settle. I recommend at least 10 minutes but usually give it 15-20 minutes.
The worse thing you can do is over cook an oven roast, unless you like leather. Watch your temperature!
Enjoy a fantastic roast.