Follow these chef tips to get the best of your Sterling Silver premium beef.
Prior to roasting, sear the meat on all sides over direct heat or in a very hot oven to achieve a rich, golden brown color. Then place the beef on a metal rack and roast uncovered at 275ºF (135°C) – 350ºF (177°C), until it reaches an internal temperature of 135ºF (57°C) for medium rare. Depending on your desired doneness, you should remove your roast from the oven when it’s a few degrees below the final eating temperature to account for resting time. As the meat rests, it will continue to rise approximately 15ºF (-9°C). Let your roast rest for 10-15 minutes covered with foil to ensure the juices redistribute throughout the meat for superior flavour and juiciness.
If desired, you can use halved onions in place of a metal rack. At the end of the process, you’ll have soft, caramelized onions to serve with your roast.
When braising beef, such as pot roast or short ribs, it’s important to remove the meat as soon as it’s fork tender and has reached internal temperature of approximately 180ºF (82°C) to prevent overcooking.
Once you remove your beef from the oven, let it rest in its juices to rehydrate the meat. You’ll see a noticeable difference in the flavour, texture and juiciness. Once this step is complete, reduce the braising liquid over medium high heat, add butter to round out the flavour and pour it over the meat.