Check out some of our top tips before the big meal this year if you are cooking a beef tenderloin or standing rib roast.

COOKING INSTRUCTIONS

01 •
Season your rib or tenderloin with rub and let set for 4-6 hours in refrigeration (overnight is fine).

02 •
Place on baking sheet with rack into a 450 degree oven.

03 •
After 20 minutes, reduce the oven temperature to 325 degrees, leaving meat in oven, cook until desired internal temperature.

04 •
Make sure to rest the roast at least 15 minutes after removing from oven. You can allow up to 30 minute rest time... this will give you the best results.

USE A MEAT THERMOMETER

That’s how the pros get the temperature of the meat right every time!
(All ovens are different, cooking times may vary.) 

RARE • 125 degrees

MEDIUM WELL • 145 degrees

MEDIUM RARE • 135 degrees

WELL DONE • 155+ degrees

DON’T FORGET THE RUB

Season your rib or tenderloin with rub and let set for 4-6 hours in refrigeration (overnight is fine).

RUB INGREDIENTS

( will season up to 3 lbs. of meat )

1 tsp • fresh thyme, minced
2 tsp • fresh rosemary, minced
1.5 tbsp • kosher salt
1 tbsp • olive oil

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