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Guide: How to Roast Meat

December 7, 2017 • 0 comments

Guide: How to Roast Meat
Roasting is a dry-heat method for cooking a large cut of meat that will usually be served by slicing, such as rump roast, ham, whole chicken or sirloin tip roast.

Ingredients

Directions

Roasting is a dry-heat method for cooking a large cut of meat that will usually be served by slicing, such as rump roast, ham, whole chicken or sirloin tip roast.

This post is about 'roasting' as a cooking method, which is not the same as a 'roast' - any cut of meat that is larger than 1.5 pounds or so. Not all roasts want to be roasted with dry heat. For example: the classic Pot Roast refers to the cut of meat (chuck roast), NOT the cooking method (which is actually braising).

Step #1: Pre-season

Season the roast the night before with sea salt and any other seasonings you like (garlic, pepper, herbs, etc.). Put it back in the fridge, covered.

Step #2: Bring to room-temp

Take the roast out of the fridge at least 30 minutes before roasting. This allows it to come to room temperature and cook more evenly.

Step #3: Prep for oven

Preheat the oven to 450*F. Place the roast fat-side up on a low-sided pan with a rack.

Step #4: Cook

Place it in the oven, uncovered, and cook at 450*F for about 10-20 minutes, until you can see the meat starting to brown. Then lower the temperature to around 300*F and roast until the internal temperature is done (beef and lamb: 120-140*F, pork: 145-160*F, poultry: 165*F).

Step #5: Rest

Take the roast out of the oven and let it rest on the rack for at least 10 minutes. Add 5 minutes for each pound over 3 pounds (no more than 30 minutes is necessary). Resting allows the juices to reincorporate into the meat.

Step #6: Make Sauce

Use the pan juices to make a simple and delicious gravy. Make a roux with 1-2 tablespoons of flour per cup of gravy you want and 1-2 tablespoons of pan drippings, then add the rest of the drippings and heat until it thickens, stirring constantly.

Step #7: Slice thinly and Enjoy!

Make sure to slice the meat thinly and against the grain with a sharp knife. This is the final step that tenderizes the meat. Serve it up with the sauce you made and enjoy your hard work!

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