How to Roast Meats

How to Roast Meats

Roasted meats allows proteins to break down slowly, resulting in tenderness and juiciness. It’s also one of the easiest methods to prepare a large cut of meat as once the meat is in the oven there’s really nothing left to do. Let us explain the basics of roasting meats.

Temperature

Oven temperature is key when roasting meats- low and slow is the best method so be sure your have a few hours at home and crank up the temperature to a low 275- 325 degrees. The low temperatures help a larger cut of meat cook evenly and ensure tenderness, however you need high temperatures to obtain that beautiful browning and add a complexity of flavors.

You’ll notice in many roasted meat recipes that the meat is initially placed in a high temperature oven (450- 500 degrees) for anywhere between 10-30 minutes. This helps brown the meat and makes for a crispier crust. If you notice the meat getting too brown too quickly, cover with aluminum foil to prevent burning.

Meat Preparation

Begin prepping the meat the night before roasting, to allow the seasonings to penetrate the thick cut. In addition to kosher salt and pepper consider using an assortment of herbs- rosemary and thyme are sturdy enough to last in the oven during roasting, garlic is also a great choice for most meats and flavor profiles. Dried herbs are always great as are spice rubs. Experiment with flavors and choose what you like.

Keep the seasoned meat in the fridge, but remove about 30 minutes to an hour prior to roasting. This will help ensure even cooking as placing the meat straight from the fridge into the oven will heat the surface faster than the cooler center.

Roasting

When it comes to the roasting platform, you want to keep air circulating freely around the meat. Use a pan with short sides, or even a sheet pan with half inch sides to catch any juices. Consider using a wire rack as well to elevate the meat and get air underneath it, or use a bed of vegetables such as carrots, celery, and onion. Covering the pan promotes steaming, so leave the meat uncovered.

Place the meat in the oven, fat side up. As the fat melts it’ll self baste, keeping the outside of the meat nice and moist. For doneness, instead of relying on time, rely on internal temperature, so if you’re using a probe that’s safe to stay in the oven, insert it into the thickest part of the meat and avoid any bones.

Roast the meat at the previously mentioned high temperature for 20- 30 minutes then lower to the low, perfect-for-roasting temperature. As mentioned, rely on the internal temperature for doneness (safe internal meat temperatures are readily available), but you can calculate approximately how long it’ll take: about 20 minutes per pound. Pull out the meat when it’s internal temperature is 5-10 degrees below the desired temperature as the meat will continue to cook even after removed from the oven.

Cover the meat with foil and let it rest for 20-30 minutes to ensure the juices stay inside the meat when carving. Enjoy!

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