Roasts are one of those classic meal headliners that say “real meal, home-cooked, someone cares, and just maybe we’ll get dessert too”. The most wonderful thing about cooking a roast is that it’s super easy but makes a great impression.
At McGonigle’s Market, we believe that when you cook with a quality piece of meat, you don’t need a bunch of fancy spices, rubs, marinades, or complicated recipes to make an outstanding main course. We’ve compiled some of our favorite, time-tested easy roast recipes. Simply pair these with a vegetable and a starch of your choice and you’ve got got a delicious, wholesome meal. Enjoy!
See prices on these roasts by clicking here.
1. Prime Rib Roast
We have found that a large roast will cook more evenly if allowed to come to room temperature before roasting. One to two hours should be sufficient. Rub roast with olive oil. Season to taste.
We recommend salt, pepper, sweet basil and rosemary. We sell several seasoning blends that add a little extra zip if you like. Some people will also add garlic or onion powder. Whatever your preference, add it generously for robust flavor.
Roasting is simply a matter of time and temperature. We recommend a 350 degree oven for even roasting. This should create a nice browned crust and leave the center moist and juicy. A general rule of thumb for medium rare is to roast the prime rib for approximately 16-20 minutes per pound.
However, when you get into the larger roasts this rule does not hold true. The larger roast is simply longer not bigger around and since the meat will cook from the outside in, rather than from end to end, anything that is longer than it is thick will cook in about the same amount of time. So, anything 10-12 lbs or more will cook in about 2 1⁄2-3 hours.
Every oven cooks a little differently, so use a meat thermometer and watch it closely. Always take the roast out about 10 degrees shy of where you want it. Let it rest for about 20-30 minutes and it will continue to cook to your desired temperature. Resting also helps retain juices when it is sliced.
2. Boneless Ribeye Roast (Prime Rib Roast without the Bone)
Prepare and season as above. The boneless roast will cook appreciably faster than the bone in. Roasting for 1 1/2 to 2 hours should be sufficient for even the largest of Ribeye Roasts. Again, using a meat thermometer is the best way to achieve the perfect roast.
Prime Rib, Internal Temperature Guide
Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it is removed, and go up about 10 to 12 degrees.
Rare: remove at 115-120 degrees F.
Medium-Rare: remove at 125-130 degrees F.
Medium: remove at 135-140 degrees F.
Well-done: Not recommended
Grilling a Boneless Rib Roast
Many people like to grill their boneless rib roasts. If you’re grilling instead of baking, season as above. Sear over fairly high heat until browned all around. (10-15 min) Lower heat or move to indirect heat, and allow to cook for 40-60 minutes more until desired doneness. Use a meat thermometer for accuracy.
3. Pork Crown Roast
Unstuffed: Season with salt and pepper. Roast open 2-2 1⁄2 hours at 350 degrees. Use a meat thermometer for accuracy. Pork should be roasted to 155 ̊ internal temperature
Stuffed: Season with salt and pepper. Stuff center of crown with your favorite stuffing recipe. Cover only the dressing with foil. Roast 21⁄2-3 hours at 350, removing the foil cover for the last 30 minutes. Use a meat thermometer for accuracy. Pork should be roasted to 155 ̊ internal temperature.
4. Boneless Pork Loin Roast
Season with salt and pepper. Roast uncovered for about 2 hours at 350 degrees. Use a meat thermometer for accuracy. Pork should be roasted to 155 ̊ internal temperature.
5. Beef Loin Point Roast
Unless you are a regular shopper at McGonigle’s, you have probably never heard of a loin point. Kansas Citians have been guarding this secret for years. This little beauty is steak quality at a roast price. Cut from the sirloin, it combines two lean and delicious cuts, the tri tip and the ball tip. McGonigle’s rolls them together by hand for a wonderful little roast fit for the finest tables.
The loin point is best cooked rare or medium rare. Place the roast in a roasting pan with the fat side up. Using a cast iron skillet allows you to make the gravy right in the cooking pan. Season with salt and pepper, rosemary and basil. Roast uncovered in a 350’ oven for 1 1⁄4 to 1 1⁄2 hours. Remove roast from oven and let rest for ten to fifteen minutes.
Gravy: Remove roast from pan and place pan with juices on a burner. Add one cup of water or beef broth and scrape pan to loosen bits. Slowly bring to a boil. When mixture is boiling rapidly, reduce heat to simmer. In separate container, mix 1 cup cold water and 2 tbs. flour until smooth. Slowly pour flour mixture into simmering broth, stirring constantly. Simmer for another 2 minutes as gravy thickens.
Grilling a Beef Loin Point Roast
Season as above. Sear over fairly high heat until browned all around. (10-15 min) Cover, lower heat and allow to cook, turning frequently for 20-30 minutes more until desired doneness. Use a meat thermometer for accuracy.
6. Beef Tenderloin
Beef tenderloin is very simple to cook. In its most basic form it is simply a matter of time and temperature. Whole tenderloin (approx 5 lbs) will roast to medium rare in a 325’ oven in just about an hour. We recommend using a meat thermometer for accuracy, as all ovens will vary in temperature. The tenderloin is small in diameter and will be easily affected. To prepare for roasting, rub lightly with olive oil. Season with salt, freshly cracked black pepper, sweet basil and rosemary. After seasoning, allow to rest at room temperature for no more than one hour. This will allow the roast to cook more evenly.
Grilling a Tenderloin
Season as above. Sear over fairly high heat until browned all around. (10-15 min) Lower heat and allow to cook for 20-40 minutes more until desired doneness. Use a meat thermometer for accuracy.