Cooking Beef

Maplewood Meats Beef Cooking Tips

At Maplewood Meats, we pride ourselves on offering premium cuts of meat. To help you get the most out of your purchase, here are some expert tips on how to cook various cuts using a variety of techniques. Whether you're roasting, braising, grilling, or using the reverse sear method, we've got you covered!

Bone-In Rib Roast

Roasting Method:

1. Preheat your oven to 450°F.
2. Rub the roast with olive oil, kosher salt, black pepper, and your preferred herbs (e.g., rosemary and thyme).
3. Place the roast on a rack in a roasting pan.
4. Roast at 450°F for 15-20 minutes to create a nice crust.
5. Lower the oven temperature to 325°F and continue roasting until the internal temperature reaches 125°F (for medium-rare) or 135°F (for medium).
6. Let rest for at least 15-20 minutes before carving.

Reverse Sear Method:

1. Preheat the oven to 225°F.
2. Season the roast generously with salt, pepper, and herbs.
3. Place the roast on a wire rack over a baking sheet and cook until the internal temperature reaches 110°F (medium-rare) or 120°F (medium).
4. Remove the roast and let rest for 10-15 minutes.
5. Preheat a cast iron skillet or grill to high heat.
6. Sear all sides of the roast until a deep crust forms, about 2-3 minutes per side.
7. Let the roast rest briefly before serving.

Boneless Rib Roast

Roasting Method:

1. Preheat your oven to 450°F.
2. Season the roast with olive oil, kosher salt, pepper, and herbs.
3. Roast at 450°F for 15 minutes, then reduce the heat to 325°F.
4. Roast until the internal temperature reaches 125°F (for medium-rare) or 135°F (for medium).
5. Let the roast rest for 20 minutes before carving.

Reverse Sear Method:

1. Preheat the oven to 225°F.
2. Season the roast with salt and pepper.
3. Place the roast on a rack and cook until the internal temperature reaches 110°F (medium-rare).
4. Remove from the oven and let rest for 10 minutes.
5. Sear in a hot skillet or on a grill for 2-3 minutes on each side until a nice crust forms.
6. Rest before slicing.

Whole Tenderloin Roast

Roasting Method:

1. Preheat the oven to 450°F.
2. Trim any silver skin from the roast and season it with salt, pepper, and garlic.
3. Roast for 15 minutes at 450°F, then lower the heat to 325°F.
4. Cook until the internal temperature reaches 120°F (for medium-rare) or 130°F (for medium).
5. Let rest for 15 minutes before slicing.

Reverse Sear Method:

1. Preheat your oven to 225°F.
2. Season the tenderloin generously with salt, pepper, and olive oil.
3. Place the tenderloin on a wire rack and roast until the internal temperature reaches 115°F (medium-rare).
4. Sear in a hot skillet or on the grill for 1-2 minutes per side.
5. Let the roast rest before carving.

Steaks (1.25 inches thick)

Grilling Method:

1. Preheat the grill to high heat (about 500°F).
2. Season the steak with salt and pepper.
3. Grill for 4-5 minutes per side for medium-rare, or 5-6 minutes for medium.
4. Let the steak rest for 5 minutes before serving.

Reverse Sear Method:

1. Preheat your oven to 225°F.
2. Season the steak with salt and pepper.
3. Place the steak on a wire rack and roast until the internal temperature reaches 110°F (medium-rare).
4. Remove the steak and let it rest for 10 minutes.
5. Heat a cast iron skillet or grill to high heat and sear the steak for 1-2 minutes per side.
6. Let the steak rest before serving.

Broiling Method:

1. Preheat your broiler.
2. Season the steak with olive oil, salt, and pepper.
3. Broil 4-5 minutes per side for medium-rare, 6-7 minutes per side for medium.
4. Let the steak rest for 5 minutes before serving.

Chuck Roast (Braising)

1. Preheat the oven to 300°F.
2. Season the roast with salt and pepper and sear it on all sides in a Dutch oven.
3. Add onions, carrots, garlic, and your preferred braising liquid (e.g., beef broth, red wine).
4. Cover and braise in the oven for 3-4 hours, until the meat is fork-tender.
5. Serve with the braising liquids as a sauce.

Brisket (Braising)

1. Preheat the oven to 300°F.
2. Rub the brisket with a spice blend (e.g., paprika, garlic powder, salt, and pepper).
3. Sear the brisket on all sides in a Dutch oven.
4. Add onions, carrots, beef broth, and a bit of tomato paste.
5. Cover and braise for 3-4 hours, until tender.
6. Slice against the grain and serve with sauce.

Short Ribs (Braising)

1. Preheat the oven to 325°F.
2. Season the short ribs with salt, pepper, and garlic.
3. Sear the ribs in a Dutch oven until browned on all sides.
4. Add red wine, beef broth, and herbs (e.g., thyme and bay leaves).
5. Braise in the oven for 3-4 hours, until the ribs are tender and fall off the bone.
6. Serve with the braising liquid.

Roasts (Round, Sirloin Tip, and Rump Roast)

Roasting Method:

1. Preheat your oven to 450°F.
2. Season the roast with salt, pepper, and herbs.
3. Sear the roast in a hot pan on all sides.
4. Roast at 450°F for 15-20 minutes, then lower the heat to 325°F.
5. Cook until the internal temperature reaches 130°F (for medium-rare) or 140°F (for medium).
6. Let the roast rest for 10-15 minutes before slicing thinly.

At Maplewood Meats, quality starts with the cut, and cooking it to perfection ensures the best possible dining experience. Follow these methods to bring out the best in every piece!