Below you will find four roasting recipes to make any gathering special. If you have a large crowd to feed, then these recipes are just what you need!
A ham makes a perfect choice since one ham can easily feed 20. The great thing about these roast recipes is that the prep is simple so you can get the rest of dinner ready while the roast is in the oven. Put it in and move on!
The recipes
Prime rib with marsala-mushroom sauce
The marsala-mushroom sauce gives this roast an earthy, smoky essence.
Cranberries bring a tart scarlet accent to a holiday centerpiece.
Pork crown roast with apple-pecan stuffing and gravy
With the sweet tones of apples and raisins, this dish lives up to its regal name.
That’s black as in completely seared on all sides and blue as in tangy blue cheese sauce.
Read these tips from Kraft Foods to be sure you get the perfect roast. Here’s pretty much all you need to know to ensure that the money you spend at the market will produce a perfect roast.
Prime rib roast
Prime rib of beef is also referred to as standing rib roast. It is cut from the rib section, which is one of the eight primary cuts of beef, and comes from ribs 6 through 12. Once roasted to the desired temperature, it is sliced into portions that are called prime rib. Off the bone and sliced, this cut gives you rib-eye steaks.
Tenderloin
Beef tenderloin is one long piece of incredibly tender meat that contains little internal fat. Roasting is the best way to cook it. When tenderloins are cut into 4- to 8-ounce steaks, they’re called filet mignon. A 12- to 14-ounce piece is referred to as Châteaubriand.
Ham
There are so many types of ham: They can be purchased fresh, cured or cured-and-smoked. Ready-to-eat ham is cooked, while any ham that is not will be clearly labeled to indicate that it must be fully cooked to 160°F. before serving. Precooked hams must be brought to an internal temperature of 140°F for safety reasons.
Fresh pork roast
Crown roast of pork is made from two pork ribs roasts: the same cut, with the same bone structure as prime rib of beef. As with all fresh pork, crown roast must be cooked to an internal temperature of 160°F to be safe.
Prep and roasting tips
- To keep meat safe, refrigerate immediately and keep refrigerated until ready to cook.
- Preheat your oven.
- Use a heavy metal roasting pan.
- Refer to cook time and temperature below for guidelines on achieving desired doneness.
- Take temperature about a half-hour before expected roasting time (refer to tips below).
- Use a long, sharp knife to carve your roast.
Cook time and temperature
- Cooking times will vary depending on size of the roast and, for beef, the desired level of doneness. The following are just guidelines: Remember that a thermometer is the best judge of doneness.
- For fresh pork on the bone, like our crown roast, 20 to 30 minutes per pound at 350°F is a good approximation.
- Precooked bone-in ham will reach the safe temperature of 140°F when reheated in a 325°F oven at 15 to 18 minutes per pound.
- A tenderloin roast will reach an internal temp of 145°F (medium rare) in a 425°F oven after 45 to 60 minutes, so watch it carefully.
- For medium rare (145°F), a prime rib roast with the bone will need 23 to 25 minutes per pound in a 325°F oven.
- While most people like a beef roast served medium rare, others like it more cooked. Take beef to an internal temp of 160°F for medium and 170°F for well done.
Taking the temperature
- Insert your meat thermometer in the thickest part of the meat—avoid touching the fat or bone. Remember that an instant-read thermometer should not stay in the roast: It will melt in the oven.
- Pull roast out of the oven and cover with foil when it reaches the desired temperature.
- Let the roast sit for 15 to 20 minutes, as it will continue to cook during this time. The resting period allows the juices and flavors to permeate the roast.
Need more holiday help? Kraft Foods has a ton more Holiday Recipes and how-to videos in the Holidays and Entertaining section.
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Thanks for the tips, Brandy. I have always wanted to make a rib roast, still contemplating it.