3 Steps to Roasting

1. Heat oven to temperature specified in chart.
2. Place roast (directly from refrigerator), fat side up, on rack in shallow roasting pan (the exception is a rib roast; the ribs form a natural rack). Season roast with herbs and seasonings, as desired. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water. Do not cover.
3. Pan-broil according to chart, turning once. (For cuts 1 inch thick or thicker, turn occasionally). Do not add oil or water; do not cover.