Cooking large roasts is a big part of our holiday rituals and can certainly be intimidating, but if you have confidence in the tools you are cooking with and take it low and slow it’s hard to go wrong. The gas oven in the La Cornue Chateau range provides two great features that will help you achieve perfect results, one is the natural Convection created by the vaulted oven and the other is the cast aluminum seal on the inside of the door that preserves the perfect balance of heat and humidity.
Prime Rib, Beef Filet and Brisket are all popular cuts of meat that yield delicious results but each one requires a different method of cooking. Prime Rib combines a wonderful combination of plentiful marbling and very tender meat, Beef Fillet is very tender but lacks marbling making it tricky to cook and Brisket is a flavorful cut that requires long slow cooking with some vegetables and liquid in order to render it fork tender and create a flavorful sauce.
Roasting Prime Rib at a low temperature of 300- 325 degrees yields picture perfect results with a nice uniform color, however the lower the heat the longer the cooking time. When cooking boneless Prime Rib be sure to put the meat on a rack in the roasting pan, if your roast is bone in you will have a ready-made rack. Remember the meat should be close to room temperature when it goes in the oven and be sure to calculate 20 minutes resting time plus carving time so you can time your side dishes to be ready at the same time.
I have found the easiest way to roast beef fillet, especially when roasting the whole fillet is to roast it low and slow in the oven and increase the heat to 400 degrees for the last 12 – 15 minutes to create a nice brown crust.
Remember we need heat to cook food but heat can also dry food out so take your time, keep the oven temperature on the low side and don’t keep opening the oven door, estimate the cooking time and have confidence that your amazing La Cornue oven will cook the meat perfectly.
Timing – these times are approximate, be sure to test the meat with an instant read thermometer and remember the temperature does rise another 15 degrees or more while resting.
20lb – Prime Rib – approx. 3 hours
10lb – Prime Rib – approx. 1.5 hours
3lb – Beef Fillet Roast – approx. 1 hour
6lb – Beef Fillet Roast – approx. 2 hours