Roasts can be very intimidating. They are large, expensive pieces of meat that are loaded with family memories of the perfect bite or flashbacks of scorched leather. Cooking a roast is actually pretty simple. Like most things in the world of meat, it is not all that complicated, it’s just pretty easy to mess up. Now you need to choose a roast. For the sake of this article, we will consider beef roasts.
Rib Roast and Tenderloin Roast
The royalty of roasts! Perfectly marbled, tender and delicious.
Eye of Round Roast
Similar to a tenderloin and very lean.
Chuck Eye Roast
An extension of the rib eye that carries over into the chuck and is therefore very similar. These would be dry heat roasts and you would use the oven to cook them.
After you pick your roast, you are three steps from a fantastic family meal center piece.
Do you want an herby crust? Spicy? Simple? You can do whatever you want here. Just make sure there is plenty of salt. Salt brings out the natural flavors of the roast and helps to form that crust that really makes a strong roast.
Even if you only use it a couple times a year, do yourself a favor and invest in an oven probe thermometer. They can be found for as little as $20 and they are an indispensible kitchen gadget. Just set your desired temperature and wait for it to get there. Do you sear it? I think you do. While it does not actually caramelize, searing meat is the closest way to achieve that end and I think it brings enough flavor to the party to justify it.
All of the other questions of cooking are subject to debate. Some people swear by high temperature roasting. Some use lower temperatures. There are tricks to retain moisture or maintain a crust. The most important thing through all of it is the internal temperature of the roast and since you’re waiting for that alarm to go off at 135 to 140 degrees for your medium rare roast then you have already nailed it.
Let It Rest
Some consider this the most important step. I would suggest covering it with foil to maintain some of the surface heat. The temperature will continue to rise for a few minutes while all of the juices that have balled up in the center redistribute themselves back into the roast. You should let it rest for about 20 minutes. It will be hard, but it will be well worth the wait for that moist and juicy, perfectly cooked roast.