No matter if you're hosting a large family affair or an intimate gathering, roasts make the perfect centerpiece. There are so many meats (and vegetables!) to bronze and braise—fitting any schedule or budget. In fact, we’ve created a little chart to help you pick the right one for the occasion, but if you decide on classic beef, here are a few tips:
Chill Out to Get a Good Sear
Season your roast with salt up to a day in advance, then let it air-dry in the fridge. This will ensure that the surface is dry, which will lead to more even, crisp browning and a photo-ready finish. A prime rib roast is a thing of beauty, no matter how you slice it.
Don’t Forget the Fruit
The heat of the oven concentrates fruit's sweetness into a thick, jammy sauce that perfectly pairs with the salty, savory flavors of a roast. Whether you’re starting with dried fruit or fresh, the sweet note will be a welcome addition to any party.
Treat Your Oven Like a Grill
To evenly cook your roast, throw out the pan and V-rack. Position your oven racks about two inches apart toward the upper part of the oven, then cover the bottom rack with foil. Place a pan filled with aromatics or flavorings on the foiled rack, and your well-oiled roast directly on the top rack. That way all of the meat then gets heat circulation, including from the bottom—and you won’t need to turn it at any point. Plus, you can still make a good sauce with the drippings. Done and done.
Let the Roast Hit Snooze
Carving a roast before it's had a chance to rest is a tragic—but incredibly easy—mistake cooks make. Letting a finished roast sit undisturbed for up to 30 minutes before carving lets the hard-earned moisture reabsorb and redistribute. But don’t worry, your patience will be rewarded handsomely with juicier meat. A worthy trade-off, we’d say.
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