Roast Instructions & Recipes

Prime Rib Roast

(Standing or Boneless)

Essential Tools Heavy bottom roasting pan, wire rack, digital thermometer

Additional Accompaniments BB&P Herb & Bone Marrow Compound Butter, BB&P 

Demi-Glace

Application

  • Coat all surfaces evenly in quality cooking olive oil, kosher salt, and coarse cracked black pepper.

  • Place roast on the rack in the roasting pan and leave uncovered in the fridge.

  • Timing: Minimum 12 hours / Maximum 48 hours.

Pre-Cook Setup

  • Remove roast from the fridge 1.5–2 hours before cooking to allow it to temper on the kitchen counter.

Reverse Sear Step 1

  • Preheat oven to 225°F (Convection off if possible for gentler heat).

  • Position roast bone-side down on the rack.

  • Estimate: 20 minutes per pound (Example: 6lb roast = 2 hours).

  • Pull roast from the oven when the internal temperature hits 115–120°F.

  • The Rest: 30–45 minutes, loosely tented. Internal temp will rise 5–7°F as juices redistribute. Do not skip this!

Reverse Sear Step 2

  • Increase oven temperature to 500°F.

  • Return roast to the oven for 8–12 minutes, rotating once if needed.

  • Goal: A deep mahogany crust with no further internal rise.

  • Target: Final internal should read 130–135°F.

  • Rest 10–15 minutes, loosely tented, before carving.

Whole Beef Tenderloin

Essential Tools Heavy bottom roasting pan, wire rack, digital thermometer

Additional Accompaniments BB&P Herb & Bone Marrow Compound Butter, BB&P Demi-Glace

Application

  • Coat all surfaces evenly in quality cooking olive oil, kosher salt, and coarse cracked black pepper.

  • Place on the rack in the roasting pan and leave uncovered in the fridge.

  • Timing: Minimum 2 hours / Maximum 24 hours.

Pre-Cook Setup

  • Remove roast from the fridge 0.5–1 hour before cooking to allow it to temper on the counter.

Reverse Sear Step 1

  • Preheat oven to 225°F (Convection off if possible).

  • Place tenderloin in the oven.

  • Estimate: 20 minutes per pound (Example: 3lb roast = 60 minutes).

  • Pull from the oven when the internal temperature hits 115–120°F.

  • The Rest: 20–25 minutes, loosely tented. Internal temp will rise 5–7°F.

Reverse Sear Step 2

  • Increase oven temperature to 500°F.

  • Return roast to the oven for 6–10 minutes, rotating once if needed.

  • Target: Final internal should read 130–135°F.

  • Rest 10–15 minutes, loosely tented, before carving.

Leg of Lamb

(Boneless Tied or Bone-In)

Essential Tools Heavy bottom roasting pan, wire rack, digital thermometer

Additional Accompaniments BB&P Herb & Bone Marrow Compound Butter, BB&P Demi-Glace

Application

  • Coat all surfaces evenly in quality cooking olive oil, kosher salt, and coarse cracked black pepper.

  • Place on the rack in the roasting pan and leave uncovered in the fridge.

  • Timing: Minimum 2 hours / Maximum 24 hours.

Pre-Cook Setup

  • Remove roast from the fridge 2–3 hours before cooking to allow it to temper on the counter.

Reverse Sear Step 1

  • Preheat oven to 225°F (Convection off if possible).

  • Place leg of lamb in the oven.

  • Estimate: 20 minutes per pound (Example: 6lb roast = 1.5 hours—note: adjust time based on thickness).

  • Pull from the oven when the internal temperature hits 115–120°F.

  • The Rest: 20–25 minutes, loosely tented. Internal temp will rise 5–7°F.

Reverse Sear Step 2

  • Increase oven temperature to 500°F.

  • Return leg of lamb to the oven for 10–15 minutes, rotating once if needed.

  • Target: Final internal should read 130–135°F.

  • Rest 10–15 minutes, loosely tented, before carving.