Roast Instructions & Recipes

Local Vermont beef cote de boeuf for sale at Brownsville Butcher and Pantry market.

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.

Local Vermont tied beef tenderloin for sale at Brownsville Butcher and Pantry market.

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.

Two local Vermont lambs hanging in Brownsville Butcher and Pantries freezer

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.