You Can Make Great-Tasting Roast Beef!
Follow these tips and you'll be on your way to a lip-smacking dish!
Roast beef is that one meat dish that instantly makes any meal more indulgent. All it takes is a good roast in the oven and a generous serving of veggies (or potatoes) on the side. When it comes to roasting beef, or any meat for that matter, here are tips to keep in mind:
1 Choose your cut.
When it comes to roasts, you can leave it to your butcher to give you the cut that's best for roasting, but if you're feeling adventurous, there are more roast meat cuts than just the usual prime rib, loin, or the tenderloin. In fact, grab these affordable cuts: the chunky pique, a hunk of fatty kalitiran, or-the rising star of backyard grills-a slab of brisket, all notable cuts that need some roasting attention.
2 Cook it the day it's bought.
The fresher, the better. This is especially true for roasts with little to no other seasonings than salt and pepper because the flavor of the meat will be the star, and you can taste it when the meat is less than fresh.
3 Preheat. Always.
Set the temperature gauge to the right setting and turn the oven on at least 10 minutes before adding the meat. Better yet, jack up the temp to its highest setting to facilitate the browning and searing of the outside of the meat before turning the heat down to the right temperature.
4 Pat it dry.
The meat should roast, not steam, so blot off as much moisture on the outside of the meat as you can with paper towels.
5 Season generously (or serve it with a sauce).
Unless it's been brined, most roasts enter the oven with a thin coating of salt and pepper that will never permeate more than a few millimeters into the meat. So cover that outer layer with enough seasoning to make up for the lack in flavor on the inside. Or combat the blandness with a flavorful sauce, preferably made from the drippings for more of that beefy oomph in each bite.
6 Go slow.
Slow roasting meat can be the most worthwhile and rewarding cooking task. In fact, if you're in no hurry, grab the cheaper cuts for slow roasting. The result? The most tender and probably the most flavorful roast you'll ever have.
7 Use a meat thermometer.
We have to say it: The only way you will know for certain if your meat is cooked to your desired doneness (minimum internal temperature for beef: at least 120F for rare, 130F for medium, and 150F for well done; for chicken and pork: at least 155F) is to use a thermometer. But when unsure, take it out of the oven. Remember: It's always better to undercook than overcook. You can always grab a frying pan after carving the roast into portions, and cook it further on the stovetop to your desired doneness. You can't do the same to an already overcooked (and dry!) roast.
8 Let it rest!
After removing the meat from the oven, let it rest at least 10 minutes before slicing into it. Coming from the intense oven heat, resting the roast at a room temperature allows the meat and its juices to redistribute itself throughout the roast as its internal temperature stabilizes, resulting in meat that is juicy and stays juicy.