I have learned recently that I have been doing roast beast wrong for a long time. I always thought ‘low and slow’ was meant for bbq and pot roast. Now I know that the perfect prime rib should be done following similar principles. There is actual science behind some other things like a piece of meat seared after it is cooked actually retains more moisture than a piece seared before. There is lots of science going on here that is way over my pay grade, but I have continued to listen up when I hear new information and have a few tips.
- Open a nice bottle of wine. (one from Cellar Angels – every purchase helps a charity of your choice!)
- Let roast sit out and come to room temp for a couple hours at least. Since roasts cook from the outside in, you don’t want to start with a near freezing cut of beef.
- Let any salt application happen at least an hour before cooking. The salt will draw a little moisture from the meat that given time will be reabsorbed. (This is very important for steaks)
- Tell ‘well done’ people they are not invited. Or if you absolutely have to let them in the door, tell them to order pizza.
- Cook roast at 200 till temp is 110. Take out roast and let it set for 20-hr. Put back in a 500 plus oven to char a nice crust.
- Use a thermometer….and trust that it know how to tell temperature.
- Since low and slow may not produce enough juices, the people at SeriousEats suggest cooking some oxtails alongside to make gravy or au jus from.
I am like my mother….I like rare roast beast. All that money and turn it into jerky? I don’t get it. The mum orders hers “Rare, like a good vet could save it!” You can always put some of the beef back in to cook some more… you can’t un-cook anything. Want more? Check out this Cooking Vamp on Roasting Beef.
For more tips check these sources: