The basic problem with roasting your roast in a roasting pan, even with a V rack, is uneven cooking. The bottom of your roast is shielded from heat circulation, and if there are vegetables in the pan to catch any drippings, the temperature at the bottom of your roast will be even cooler (sometimes 100° F cooler). Meanwhile, the top of your roast will be exposed, basking in direct heat, getting a beautiful crisp exterior. Half the roast in one state, and the other half is in a whole other one. You could flip your roast partway through, but that can be precarious.
Soooo, what now?
Well if it were up to Meathead, the author of the eponymous book, this predicament would never happen. He’d have thrown out your roasting pan long ago. “I hate the roasting pan,” he hardly sugarcoated when he talked rib roast on Facebook Live. Go to his website to see how he really feels about the roasting pan:
Now that you're not going to use a you know what (r-o-a-s-t-i-n-g p-a-n), Meathead has two—unorthodox but also sage—suggestions. You could grill your roast (he's a capital-G Griller), or you could use your oven like you do a grill, by which we mean put your roast directly on your oven rack. Like, right on the racks, like you do on a grill. Yes, I said that.
The meat then gets heat circulation all the way around, including from the bottom—and you won’t need to turn it at any point. You’ll still get to make a good sauce with the drippings, you’ll just also have a uniformly juicy piece of meat to go along with it.
If the thought of putting meat right on oven racks just makes you think about how much you’ll have to clean, remind yourself that you clean grill racks; this is the exact same idea.
If you’re worried the meat will stick to the racks, think again to your grill; if you oil your meat, yes it will at some point stick to the racks, but as it cooks and dries out, it will release.
If you still can't stop thinking about the cleaning involved, you could wrap the rack rods with foil, making sure the exposed areas between rods are still exposed so heat can circulate close to the meat. Meathead says you could spray racks with oil, but that can get a little messy when the oil drips.
For more of Meathead's wisdom on roasts, check out his Facebook Live.
Tell us: What's your go-to holiday roast?
Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.Order Now