WWW.QNS.COM RIDGEWOOD TIMES DECEMBER 19, 2019 29
Wondering what to cook
for an upcoming holiday
gathering?
A beautiful beef roast is a feast for the
eyes and the stomach, sure to impress
guests of all ages.
With a few expert tips and tricks,
you’ll be sure to serve a perfectly cooked
roast packed full of fl avor.
ROASTING TIPS FROM THE
PROS
No matter which cut of beef you select
to serve, there are some tried-and-true
tricks chefs use to get the juiciest, most
delicious results.
The pros from Beef. It’s What’s For
Dinner. and the Beef Checkoff are the
experts on all things beef and off er these
tips for the perfect holiday roast.
Step 1: Use tools of the trade
Before you start, consider investing
in an ovenproof meat thermometer. This
is particularly important when roasting
larger cuts.
Unlike an instant-read thermometer,
an ovenproof meat thermometer stays
in the roast while cooking.
This helps you avoid opening the oven
unnecessarily and poking holes in the
roast, causing you to lose some juices.
Step 2: Select your cut
When cooking for four people or
fewer, it is best to purchase a steak. For
larger parties, a traditional bone-in roast
is a popular option.
A good rule of thumb is to purchase
a roast that has one rib for every two
people.
To save time in the store, you can even
call your meat counter in advance to
order the exact size roast you need.
Step 3: Preheat and prep
It’s important to set your oven to
the appropriate temperature for your
roast.
For a bone-in Ribeye roast, 350 F is
generally recommended, but make sure
to check your recipe for specifi cs.
While your oven preheats, season
the roast according to your recipe, then
sear.
While it’s possible to develop a crust
on your roast through slow roasting, you
may get tastier results by searing it over
high heat at either the beginning or the
end of the roasting time.
Most recipes will specify whether
and when to brown the meat, but when
in doubt, a quick sear before popping the
roast into the oven won’t hurt.
Step 4: Go low and slow
When placing the roast in your roasting
pan, preferably on a roasting rack,
you want to place the beef on the rack
fat-side-up and bone side down (if your
cut has bones).
Using a rack improves air circulation
and promotes even cooking. Once your
roast is in the pan, you’ll want to insert
your ovenproof meat thermometer with
the tip centered in the thickest part of the
roast, avoiding the bone, if the cut you
select has one.
Cook as recommended, being sure not
to overshoot your target temperature as
it will continue to rise aft er pulling the
roast from the oven.
Cooking times vary depending on
both the cut of meat and your desired
doneness.
For example, if you’re cooking a bonein
Ribeye Roast for four to six people at
350 F, you can plan for a cook time as
short as 1 hour, 45 minutes for medium
rare, targeting an internal temperature
of 135 F, or as long as 2 hours, 45 minutes
for medium, with an internal temperature
of 145 F.
For specifi c roasting time guidelines
for a bone-in Ribeye Roast, as well as
other cuts, you can visit www.beefitswhatsfordinner.
com.
Step 5: Let it rest
Once you pull the roast from the oven,
transfer it to a carving board and cover it
loosely with aluminum foil (this is called
tenting) and let it rest.
It is important to let your roast rest so
the juices have time to re-absorb into the
meat ensuring a tender, juicy roast.
Larger roasts need more time to rest,
oft en as long as 15-20 minutes. Those few
extra minutes provide a great opportunity
to make an au jus from the reserved
beef drippings and plate side dishes.
Step 6: Carve and serve
The most important tool for properly
carving your roast is a sharp knife. And,
if you’re using a meat fork to help carve,
try not to pierce the roast to hold it in
place.
If you want to avoid this risk altogether,
you can use the back of the fork instead
or simply opt for tongs.
If you have a rib roast, cut each slice
along the rib bone. And remember to always
cut across the grain for maximum
tenderness. — BPT
HOLIDAYS
Expert tips for the perfect holiday roast
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