Oven roasts and premium oven roasts can both put on a good show – the secret is roasting and carving them right. Here’s how to get the best bang for your buck.

Roasting right: Low and slow’s the way to go. Roasting beef at 275°F (140°C) makes for the most tender juicy roast beef. Follow these simple steps:

1. Season roast and place in shallow roasting pan without water and lid/cover. Insert an oven-safe meat thermometer into the centre of roast, avoiding fat or bone.

2. Oven-sear seasoned roast in preheated 450°F (230°C) oven for 10 minutes.

3. Reduce heat to 275°F (140°C); roast to desired doneness, removing from oven when 5°F (3°C) below finished temperatures. (Cook Time charts are estimates only. The thermometer is the best way to determine doneness.)

4. Remove from oven, cover loosely with foil and let rest at least 15 minutes before carving.

Each short rib roast is 3 lbs approximately.