Keeping a pork rib roast from going dry?!
Answers: I have a 3-4 lb pork rib roast that I want to cook tonight. I've heard that they dry out very easily during and I don't have time to brine it. What's the best way to keep it from drying out during roasting? Should I roast it first at a high temp to brown it and then cover it with foil and reduce the oven temp or is there another, better way? Maybe use a covered roasting pan?
Too bad you couldn't cook in a slow cooker that would definitely keep it from drying out...
Otherwise, this recipe got 5 stars from 66 reviewers:http://www.recipezaar.com/23939
Brown and sear it first in hot oil, then put in a roasting pan with a bit of liquid ... water, stock, apple juice, cover and roast.
Really, the only way it will dry out is if you roast it too long. Leave a little pink in the middle, and let it rest before slicing it.
I do them in my slow cooker sometimes, like a pot roast, then stay very moist that way.
I'd put it on a rack, with about 1/4" water under it, and cover tightly wih foil. Then, about 15 min. before it's done, uncover it and raise the temperature to brown it.....
give a least half hr marinade time cover in foil cook in oven for one hr and half on 350it will be tender. made the same on sunday use left over for stirfry later in the week.
Best way to keep moist is to avoid overcooking. And this is best done by cooking using a meat thermometer, not the clock. I prefer one that beeps when the internal temp is 10oF below the target "done" temp, so I can remove the roast, wrap it in foil, and let sit so the juices can reabsorb. Carry-over cooking from the sheer heat of the roast will cause it to rise 10o more in temp.