Tips & Techniques
cooking methods
Oven Roasting
When you’re pressed for time or you want to envelope your home in the warmth of a slow-cooking roast on a winter’s day, oven roasting requires little attention while delivering mouth-watering, tender roasts every time.
Perfect for These Cuts of Beef!
- Bottom Round Roast
- Chuck Roast
- Prime Rib
- Brisket
- Short Ribs
What You’ll Need
- Seasonings of your choice
- Roasting pan with wire rack
- Aluminum foil
- Instant-read thermometer
What You’ll Need
- Preheat your oven to 450°F.
- Season your roast liberally with salt, pepper, and your favorite seasonings.
- Place your roast fat side up on a wire rack and place it into a roasting pan.
- Place roast, uncovered, into your preheated oven and cook for 15 minutes to create a flavorful, browned crust on the outside of your roast and lock in the juices.
- After 15 minutes, reduce the temperature of your oven to 325°F and continue to slow-cook your roast until it reaches your desired degree of doneness; use an instant-read thermometer to accurately check the temperature of your roast.
- Remove your roast from the oven and tent with aluminum foil for at least 10 minutes; this gives the roast time to rest and redistribute the juices.
- Slice your roast across the grain and serve.
- Enjoy!
Braising
Braising allows you to step it up a notch in the kitchen and serve restaurant quality beef with minimal effort.
Perfect for These Cuts of Beef!
- Short Ribs
- Bottom Round Roast
- Chuck Roast
- Prime Rib
What You’ll Need
- Heavy-lidded stockpot or Dutch oven
- Wooden turner / spatula
- Oil of your choice
- Seasonings (try one of our custom-blend seasonings!)
- Vegetables of your choice
- Braising liquid of your choice
Instructions
- Heat a thin layer of oil in your stockpot or Dutch oven over medium high heat.
- Preheat your oven to 325°F.
- Season your cut of beef on all sides.
- When the oil shimmers, place your beef in the pot.
- Sear the beef slowly on all sides, including the ends.
- Remove your beef from the pot.
- Using the drippings left behind from searing, cook your chopped vegetables, stirring frequently over medium high heat; aim for a caramel brown color.
- Deglaze the pot by adding your braising liquid.
- Scrape any brown bits from the bottom of the pot using your wooden turner and stir until they are dissolved.
- Return your beef to the pot. The braise should not cover the meat – you don’t want to boil it in the liquid.
- Bring the liquid to a simmer.
- Cover the pot and place it into your preheated oven and cook until it’s reached your desired degree of doneness; use an instant-read thermometer to accurately check the temperature of your beef.
- Enjoy!
Grilling
Whether it’s summer or you’re an all-season griller, this method allows you to sear in the juices while adding a depth of flavor not found in other cooking methods.
Perfect for These Cuts of Beef!
What You’ll Need
- Seasonings (try one of our custom-blend seasonings!)
- Marinade if preferred
- Charcoal or gas grill
- Tongs
- Instant-read thermometer
Instructions
- If you’re using a marinade, you’ll want to marinate your beef for at least 10 minutes prior to cooking. Allowing the meat to marinate longer, but not more than 24 hours, will increase the intensity of the flavor.
- If you’re using seasonings, you can season your meat prior to grilling for more robust flavors; seasonings can be applied 30 minutes or more before grilling.
- Preheat your grill until it is 500°F.
- Season your cut of beef.
- Place your beef on the grill and cook covered until the juices begin to rise to the surface, about 2 minutes.
- Using tongs, flip your beef over and grill to your desired degree of doneness; use an instant-read thermometer to accurately check the temperature of your beef.
- Remove your beef from the grill and allow it to rest for at least 5 minutes.
- Enjoy!
Broiling
Ready to eat now? Broiling is the quickest way to enjoy tender, juicy beef with minimal effort.
Perfect for These Cuts of Beef!
What You’ll Need
- Seasonings (try one of our custom-blend seasonings!)
- Broiling pan
- Tongs
- Instant-read thermometer
Instructions
- Preheat your oven’s broiler for at least 10 minutes or according to oven manufacturer’s instructions.
- Place your oven rack 3 – 5 inches from the heating element.
- Season your cuts of beef as desired.
- Place your cuts of beef on the broiling pan and place the broiling pan into your oven.
- Using tongs to avoid piercing the beef and losing any of the juices, flip your beef over when juices begin to rise to the surface.
- Check the degree of doneness of your cuts of beef after they have cooked a few minutes on each side; use an instant-read thermometer to accurately check the temperature of your beef.
- Enjoy!
Skillet Cooking
This method of cooking beef is primarily used for browning ground beef.
Perfect for These Cuts of Beef!
What You’ll Need
- Seasonings (try one of our custom-blend seasonings!)
- Skillet
- Wooden spoon, meat chopper tool, or potato masher
Instructions
- Heat your skillet over medium heat.
- Add your ground beef to the skillet and break into crumbles using your meat chopper tool, wooden spoon, or potato masher.
- Add your seasonings and cook until all the ground beef is browned.
- Drain your ground beef (our ground beef cooks up lean so there won’t be much to drain).
- Use in your favorite ground beef dish.
- Enjoy!
Smoking
Whether you’re new to smoking meats or a seasoned pro, this method delivers flavor-packed, melt-in-your-mouth tender masterpieces.
Perfect for These Cuts of Beef!
- Brisket
- Prime Rib
- Bottom Round Roast
- Back Ribs
What You’ll Need
- Seasonings (try one of our custom-blend seasonings!)
- A smoker
- Wood of your choice
- Aluminum foil
- Tongs
Instructions
- Heat your smoker according to the instructions.
- Season your cut of beef with a seasoning blend or rub; coating the meat thoroughly on all sides.
- Wrap your beef in aluminum foil if preferred.
- Cook your cut of meat low and slow, at least 12 hours or more; refer to your recipe for specific details.
- Enjoy!
