Standing Rib Roast
- Remove roast from refrigerator two (2) hours before cooking
- Season the beef with salt and pepper, or K&K's own Rib Roast Seasoning
- Roast at 300* bone down, to an internal temperature of 125* (appx 30 mins/pound)
- Remove from the oven and let the roast rest for 30 minutes
- Cut strings, remove from bone, slice, and serve
If the roast is removed at an internal temperature of 125, it should reach a final service temperature of 135 as a result of carry-over cooking. This will produce a medium-rare roast. Adjust times and temperatures for preferred doneness.
Beef Tenderloin
- Remove roast from refrigerator two (2) hours before cooking
- Rub meat with olive oil or vegetable oil, and season with salt and pepper
- Preheat oven to 500
- Place meat on a rack in a greased roasting pan in the oven. DO NOT COVER OR BASTE TENDERLOIN
- IMMEDIATELY reduce heat to 400* and bake for 30 to 45 minutes to an internal temperature of 125*-130*
- Remove from oven and let rest for 30 minutes
- Slice and serve
If the roast is removed at an internal temperature of 125, it should reach a final service temperature of 135 as a result of carry-over cooking. This will produce a medium-rare roast. Adjust times and temperatures for preferred doneness.