Beef - Oven Roasts

Oven Roasts

An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals. Round cuts, which are usually best when pot-roasted, may be purchased as oven roasts if the cuts are of the highest quality.

Rib-Eye Roast

The rib-eye roast refers to a rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The rib-eye roast is also known as a Delmonico roast.

Rib Roast

 

A rib roast that includes the bones is also known as a standing rib roast. Because of its size, a full rib roast (ribs 6 through 12) is often cut and sold as two separate roasts known as the first cut rib roast and the second cut rib roast. The first cut is also called a small end rib roast and includes ribs 9 or 10 through 12, which is next to the loin primal. The second cut, also known as the large end rib roast, includes ribs 6 through 8 or 9 and is next to the chuck primal. Although it is very tender, its proximity to the chuck means that it is slightly less desirable than a first cut rib roast.

The beef roast known as "Prime Rib" usually refers to a rib roast, but it doesn't necessarily refer to a rib roast that is graded "Prime". Prime grade rib roast may be available to some restaurants, but is rarely available to the generally public unless it is specially ordered. Most rib roasts sold in food stores are graded "Choice".

Rolled Rib Roast

A rib roast that is boned, rolled, and tied is known as a rolled rib roast.

Top Loin Roast

The top loin is the largest muscle of the short loin. The top loin roast is cut from the top loin and it is also known by the following names:

  • New York Strip Roast
  • Shell Roast
  • Strip Loin Roast

Tenderloin Roast

The tenderloin is the inside muscle of the short loin. It is the most expensive cut of beef and can be roasted whole or it can be cut into tender, boneless steaks. The tenderloin roast is also known as:

  • Whole Filet
  • Filet Mignon Roast
  • Tenderloin Tip Roast

Top Sirloin Butt Roast

The top butt is one of the two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for oven roasting if it is not overcooked.

Tri-Tip Roast

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals. It can be used as an oven roast or it can be cut into steaks. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices, keeping the meat tender. If the fat has already been trimmed at the market (as shown in the image on the left), the meat can be barded to provide extra juiciness when used as an oven roast. The tri-tip roast is also known as the triangle roast.

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