Herb's Holiday Roast Cooking Instructions
Remove roasts from Oven 5-10 degrees below desired Tempurature.
Allow to rest 5-10 minutes before slicing.
Use a reliable meat themometer and test temperatures early.
General Roast Cooking Directions
A light dry rub (salt & pepper, Herb's All Purpose Seasoning, or other spices) is recommended before cooking.
Place roast bone side down in oven, cook at 350° for approximately 18-20min./lb. Check internal temperature as follows:
125° - 130° rare
130° - 135° medium
135° - 140° well done
After removing roast, let it "set-up" or stand for at least 20-25 minutes. Cut string to remove roast from bone, slice and enjoy.
Prime Rib Roast
Roast Prime Rib at 325° for 14-18 minutes per pound for medium rare, 20-25 minutes per pound for medium-well. Decrease cooking time per minutes for roasts over 8lbs.
"Roast Beef Perfection" is popular, slow roasting method for prime rib roasts over 7 lbs (rare to medium-rare). Preheat oven to 375°, Place roast in oven and cook for 1 hour. Turn off for 2-4 hours. DO NOT OPEN OVEN!! Turn oven back up to 375° for 45 minutes longer. Test the roasts temperature. If you would like your roast cooked a little more, return to oven until it has reached the temperature you perfer. Use a reliable meat themometer.
Serving tip: It may be easier to cut the bones off before carving.
Tenderloin Roast
Cook tenderloin roasts at 325°. Times based on our double thick roasts wrapped in a thin layer of fat.
2 to 4 pounds .... 30 to 60 minutes Rare 125-130°
4 to 6 pounds .... 50 to 80 minutes Medium Rare 135-140°
6 to 8 pounds .... 60 to 90 minutes Medium 145-150°
Use a reliable meat themometer.
Pork Rack and Crown Roast
Preheat oven to 325°. Cover rib tips with foil to avoid charring. Season and roast 16-22 minutes per pould (larger roasts need less time per pound). Glaze during last half hour of roasting time. Remove when meat thermometer reaches 160-165°, cover and let rest 5 minutes before carving. If stuffing a crown roast, pre-heat dressing and add during the last 40-60 minutes of cooking time. Use a reliable meat themometer and test temperatures early.
Lamb Crown Roast
Preheat oven to 375°. Cover rib tips with foil to prevent charring. Put a crumpled ball of foil in center of roast to preserve shape. Place crown on a rack in hot oven. Roast for 12-18 minutes per pound, basting every 15 minutes. Recommended internal temperature, 130-140°. Prepare a rice stuffing, if desired. Add stuffing to center of cooked roast on it's serving platter. Use a reliable meat themometer and test temperatures early!
Hams
To heat a ham: Preheat oven to 275°. Place ham in roaster or baking pan, add water to pan 1/4 inch deep. Tent ham with foil (not necessary if using roaster). Roast for 10-12 minutes per pound. Remove foil last 1/3 of cooking time and glaze every 15-30 minutes, if desired. "Fresh Ham" is not smoked and should be cooked as a pork roast. Use a reliable meat themometer.
Goose or Duckling
Start oven at 350° F. Season bird inside and out with salt, pepper and garlic (or your favorite seasoning). Stuff bird and tie the legs if desired. Puncture fatty areas with a fork. Place bird on rack on a deep roasting pan. Roast 20 to 25 minutes per pound. Internal temperature should be 180° at thigh, 170° in breast, and 165° in stuffing. Baste often. Pour off fat to avoid overflow. Glaze last 30 minutes if desired. Allow 3/4 to 1# of bird per person. Use a reliable meat themometer.