Wegmans Roasting Beef Technique

Wegmans Roasting Beef Technique


Every year, no matter what,
we still get inundated with questions about
the best way to prepare a
holiday roast. I’m gonna do a standing
rib roast today, but it’s gonna be a very
basic roasting method. Two actually. That would apply to beef
tenderloin or a sirloin roast. So the process is the same
no matter the cut of meat. So I have a four bone
standing rib roast here. And what you wanna
make sure you’re doing anytime you buy a roast
is at least keep the sticker or make sure you write
down the actual weight of whatever you bought. Because it’s always
gonna be based on amount of minutes
per pound. So make sure
you know exactly how many pounds of
meat you’re dealing with before you get to cooking. I’m gonna season this
very, very simply just with basting oil
and salt and pepper. So I give my basting
oil a shake. And I’m just gonna put
a couple of tablespoons over the top here. Just drizzle it on. And then I’m gonna brush it on just so I get a nice,
even coating. And what that’s gonna do,
number one, obviously, the basting oil
provides good flavor, but it’s also gonna allow
the salt and pepper to stick to the surface. Which is what we want. So I’m just gonna brush that. Get a nice,
even coat. Alright? And then I’m gonna go ahead and
season this very aggressively with salt and pepper. Keep in mind,
especially for this, this is a relatively
large piece of meat, so we have a lot of mass
that we need to account for for seasoning. So I want to season the outside
pretty aggressively with salt. And now I’ve got fresh
cracked pepper, as well. You know, it’s always
a matter of taste. I like a fair amount of pepper. I like the outside crust to
be really, really peppery. And then by the time you
get to the inside of the roast, it sort of goes
away a little bit. So you get a nice
blend of flavors there. Okay, so two
different ways. I’ve already
got one going. I had an oven preheated
to 275 degrees and I’m gonna go the
whole way at a nice, low, even temperature on the
one that’s already going. And that takes
a little bit longer. You know, 25 to 28
minutes a pound. This one I’m actually gonna
do our high/low method where I’m gonna put it
in a 450 degree oven for the first
15 minutes. Then I turn the
oven down to 350. What that does– That’s gonna give us a
nice crust on the outside. Couple of different
cooking techniques. This one’s going in at 450. Alright, so I’ve got a
couple of roasts here. The one on my left
is one that I roasted at 275 degrees the
whole way through. And that took
about a little more than 25 minutes a pound. And the one on my right
is the one where I used our high/low technique
where I started it out in a 450 degree oven
for the first 15 minutes, and then I bumped the oven down
to 350 to finish the cooking. And this took about
15 minutes a pound. And you can see that
this one is considerably darker on the outside. And that’s the whole point
behind that high/low technique. Is you’re really gonna get
a sear and more of a crust. If you have somebody
in your family when you’re
making prime rib that always asks
for that end cut, you definitely want to go
with our high/low technique because that’s gonna
give you a little bit more well done
on the outside. And when you do
the slow method, you’re gonna see that you
get a little more uniform color all the way through. So what I’m gonna do is I’m just
gonna cut these right in half and show you
the difference, what it looks like
on the inside. And I’ll start with
the slower technique. Again, the 275 degrees
all the way through. Just go right through
with my slicing knife. Alright. And I’ve allowed these to rest. These are large
pieces of meat, so I let them rest for
at least 20 minutes. We have a nice guide in the
magazine where you can see approximate, sort of
suggested resting times. And it’s important
to let it rest because what you really
wanna do is you wanna allow all those juices to sort
of absorb themselves back into the meat,
and that way you get a nice, juicy, tender
piece of meat every time. And what you can see here
is we’ve got that beautiful sort of medium color
all the way through. For me, I like my
prime rib to be medium. I don’t want
it overly rare. I like it– The flavor’s better
for me at medium. But you can see it’s
nice and sort of rosy all the way through. And that’s the low and slow. You don’t have the
crust development. And I’ll cut this one in half
now and show you the difference. Okay, now you can see
here what we’ve got. And what people
like about this– You have more of a
crust around here. It’s a little darker here. Then it continues
to get darker. And then you’ve just
got that nice pink center, whereas here you’ve
got more of a pink going all the way through
the piece of meat. So it’s really up to you
what you wanna do. The high/low method’s great. You get a nice
crust on the outside and it’s a little quicker
cooking technique. The slow is probably what
you’re gonna find more of what they do in
a prime rib house. So you get that nice color
all the way through and you have less of
a well done end cut. Either way is great. You’re gonna wind up with
a successful, delicious holiday roast
no matter what. Try both if
you want to, and have a
great holiday.

3 thoughts on “Wegmans Roasting Beef Technique”

  1. Hi Gary- thanks for the note. This was shot in our cookbook library in the Test Kitchen at our restaurant Next Door by Wegmans. We will be shooting future videos in some different locations.

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