What is the best way to cook a roast without leaving it too dry?!
First, make sure you have a meat thermomator. preheat the oven to 500, put the rost in for 20 minutes. At the end of 20 minutes, lower the temperature to 225 for an hour, start checking the meat, at no more than 130 degrees take it out, the ends will be medium to med rare, the center section will be more rare.
For a good meat topping, before you put it into the overn blend in a food processor 1/2 cup olive oil, 3 TBS of oregano, 2 TBS of Thyme, 1 TB of Rosemary, 1 TB black pepper and 4 cloves of garlic. Blend it all together and "paint it" onto the roast, front and back, all over the top. The roast will wind up with a great tasty crust and the flavor will be dynamite.
Watch the temperature of the meat, pull it at no more than 130 or even 125-127 as the meat will cook more even when its out of the oven.
Answers: The trick I Use works for prime rib but should work for any good beef roast.
First, make sure you have a meat thermomator. preheat the oven to 500, put the rost in for 20 minutes. At the end of 20 minutes, lower the temperature to 225 for an hour, start checking the meat, at no more than 130 degrees take it out, the ends will be medium to med rare, the center section will be more rare.
For a good meat topping, before you put it into the overn blend in a food processor 1/2 cup olive oil, 3 TBS of oregano, 2 TBS of Thyme, 1 TB of Rosemary, 1 TB black pepper and 4 cloves of garlic. Blend it all together and "paint it" onto the roast, front and back, all over the top. The roast will wind up with a great tasty crust and the flavor will be dynamite.
Watch the temperature of the meat, pull it at no more than 130 or even 125-127 as the meat will cook more even when its out of the oven.
Crock Pot or use a cooking bag in the oven to seal in the juices. BBQ rotesserie if you know how to use it.
let it simmer in a crockpot for a while and it will be tender and moist.
It depends on the type of meat. If it is beef, port, veal, lamb. If you are talking about a beef roast, certain cuts are less dry. If you overcook any of these meats they will be dry.
Here is a good site for deciding about beef cuts and ways to cook. There is a lot of extra information but you can pick the info you need
http://www.extension.umn.edu/distributio...
here is another good site
http://missvickie.com/howto/meat/tough.h...
There are a lot of tricks for keeping meats juicy. The most important and simple being to not over cook it. Get a meat thermometer and cook it up to the correct temp and then STOP. Also when it is done DO NOT cut into it right away. Cover it and let it rest for about 15 mins so the juices inside it can be re absorbed into the fibers of the meat. If you cut into even the most juicy piece of meat without letting it rest, the juices will run out and leave you dry.
Another technique is braising. Basically this just involves filling your pan with a liquid (stocks work well) to about half of the height of the meat you are cooking. This affords you the opportunity to flavor your meat by spicing up your braising solution. This is great for making cheap cuts flavorfull and tender.
These are just two of many techniques but I think these two work the best.