How do you cook a good roast?!
Mine always turn out to "firm" or tough!. I cooked it long and slow in water in a covered pot, about 5 hours!. What kind of meat should I look for to get the roast that falls apart!?Www@FoodAQ@Com
Answers:
How To Cook Prime Rib Roast:
Prime Rib Roast, at room temperature (very important)
2 tablespoons butter, room temperature
Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks!.
To cook evenly, the roast must not be cold—let it stand at room temperature, loosely covered, for about 2 hours!. (If you don't let the roast come to room temperature, if will take longer to cook your roast!. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center!.)
Previously Frozen: If your rib roast is frozen, let it thaw completely in the refrigerator!. Remove the roast from the refrigerator about 2 hours before cooking!.
Pat the rib roast dry with a paper towel or napkin!.
Preheat oven to 450°F!. Smear the cut ends of the roast with the butter!. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan!. NOTE: Select a roasting pan that has sides at least 3-inches deep!. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice!.) The rib bones are a natural rack; you won’t need a metal one!.
Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time!. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan!.
About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer)!. NOTE: If you ignore every other bit of advice I've given, please pay attention to this!. For a perfectly cooked rib roast, invest in a good meat thermometer!. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone!. Cook until rib roast reaches an internal temperature of 120°F!. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes!. NOTE: Remember, the rib roast will continue to cook as it sets!. The temperature will rise to 125°F to 130°F!. internal temperature (medium rare) at 15 to 20 minutes!. If allowed to rest as long as an hour, the temperature will rise even higher!. So, pay attention to how long you let the cooked roast sit!.
Convection Oven: If you use a convection oven, the temperature of your roast can rise as much as 30 degrees - so remove roast from oven at 110°F on your meat thermometer for rare, 115°F to 120°F degrees for medium rare, and 125°F for medium doneness!.
NOTE: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast!. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts!. Check the temperature every 15 minutes!. If will rise approximately 10° F at first, then gradually subside!.
Www@FoodAQ@Com
Prime Rib Roast, at room temperature (very important)
2 tablespoons butter, room temperature
Trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks!.
To cook evenly, the roast must not be cold—let it stand at room temperature, loosely covered, for about 2 hours!. (If you don't let the roast come to room temperature, if will take longer to cook your roast!. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center!.)
Previously Frozen: If your rib roast is frozen, let it thaw completely in the refrigerator!. Remove the roast from the refrigerator about 2 hours before cooking!.
Pat the rib roast dry with a paper towel or napkin!.
Preheat oven to 450°F!. Smear the cut ends of the roast with the butter!. Place the roast (ribs down or fat side up) in a heavy stainless-steel or other metal pan!. NOTE: Select a roasting pan that has sides at least 3-inches deep!. (I do not recommend using a nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty juice!.) The rib bones are a natural rack; you won’t need a metal one!.
Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time!. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan!.
About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer)!. NOTE: If you ignore every other bit of advice I've given, please pay attention to this!. For a perfectly cooked rib roast, invest in a good meat thermometer!. Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone!. Cook until rib roast reaches an internal temperature of 120°F!. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes!. NOTE: Remember, the rib roast will continue to cook as it sets!. The temperature will rise to 125°F to 130°F!. internal temperature (medium rare) at 15 to 20 minutes!. If allowed to rest as long as an hour, the temperature will rise even higher!. So, pay attention to how long you let the cooked roast sit!.
Convection Oven: If you use a convection oven, the temperature of your roast can rise as much as 30 degrees - so remove roast from oven at 110°F on your meat thermometer for rare, 115°F to 120°F degrees for medium rare, and 125°F for medium doneness!.
NOTE: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast!. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts!. Check the temperature every 15 minutes!. If will rise approximately 10° F at first, then gradually subside!.
Www@FoodAQ@Com
This is what I do!.
Put down a large sheet of aluminum foil, place the roast on it, saturate the roast with liquid smoke, the more the better!. Salt, pepper and season to taste!. Wrap the roast firmly, place in the crock pot and cook on low for 6-8 hours!. (NO WATER)
It has the best smokey flavor, like you cooked it on a campfire, it's VERY tender, and never dry!.
And the best part, you can put it in the slow cooker and just walk away!.
We usually serve it with potato salad, baked beans and corn on the cob in the summer, and potatoes, carrots and celery in the fall and winter!.Www@FoodAQ@Com
Put down a large sheet of aluminum foil, place the roast on it, saturate the roast with liquid smoke, the more the better!. Salt, pepper and season to taste!. Wrap the roast firmly, place in the crock pot and cook on low for 6-8 hours!. (NO WATER)
It has the best smokey flavor, like you cooked it on a campfire, it's VERY tender, and never dry!.
And the best part, you can put it in the slow cooker and just walk away!.
We usually serve it with potato salad, baked beans and corn on the cob in the summer, and potatoes, carrots and celery in the fall and winter!.Www@FoodAQ@Com
Ingredients
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
Method
Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables!. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat)!. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat!. Brown roast in pot, all over, several minutes on each side!. Don't move the roast while a side is browning, or it won't brown well!.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan!. Let the roast sit on top of the onions!. Add 1/2 cup of red wine!. Cover!. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*!.
3 Cook for 3 1/2 to 4 hours, until meat is tender!. (If you are using a pressure cooker, cut the time by half)!. Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes!.
After cooking 3 1/2 hours, before adding the carrots!. Note how much liquid has been released by the meat!. This comes from slow cooking at a very low temperature!. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering!.
Serves 4!. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough!. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan!. If your pot roast is turning out too dry, you might want to try this tip
Www@FoodAQ@Com
3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise
Method
Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables!. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat)!. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat!. Brown roast in pot, all over, several minutes on each side!. Don't move the roast while a side is browning, or it won't brown well!.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan!. Let the roast sit on top of the onions!. Add 1/2 cup of red wine!. Cover!. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*!.
3 Cook for 3 1/2 to 4 hours, until meat is tender!. (If you are using a pressure cooker, cut the time by half)!. Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes!.
After cooking 3 1/2 hours, before adding the carrots!. Note how much liquid has been released by the meat!. This comes from slow cooking at a very low temperature!. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering!.
Serves 4!. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough!. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan!. If your pot roast is turning out too dry, you might want to try this tip
Www@FoodAQ@Com
Ok!.!.well you don't need all that water!. You want to roast it not boil it!.
Start with a sirloin tip roast!. These are the ones you find usually tied with string!.
Put it in a roaste pan and just salt and pepper and add rosemary sprigs or dried rosemary on top!. Not a lot of rosemary as it is strong!.
Poke holes in the roast with the handle of a wooden spoon and put garlic cloves down in the holes!. put in oven on 350 for an hour!.!.!.if there are no juices from the roast add a cup or so off beefstock or water!.!.!.continue to roast to your liking!. If you want it to fall apart then I suggest cooking it long and slow and covering it with foil!. This is a tender cut of meat so it should be fine!.
The key to a good roast is kowing the cut!.!.!.!.and cook it accordingly!.Www@FoodAQ@Com
Start with a sirloin tip roast!. These are the ones you find usually tied with string!.
Put it in a roaste pan and just salt and pepper and add rosemary sprigs or dried rosemary on top!. Not a lot of rosemary as it is strong!.
Poke holes in the roast with the handle of a wooden spoon and put garlic cloves down in the holes!. put in oven on 350 for an hour!.!.!.if there are no juices from the roast add a cup or so off beefstock or water!.!.!.continue to roast to your liking!. If you want it to fall apart then I suggest cooking it long and slow and covering it with foil!. This is a tender cut of meat so it should be fine!.
The key to a good roast is kowing the cut!.!.!.!.and cook it accordingly!.Www@FoodAQ@Com
The oven and the cooking oil should be hot enough to seal the meat in 15 minutes!. this will help seal the juices in!. then you can turn the oven down to the correct cooking temperature!. Cook only long enough that red juice does not come out when you pierce it with a knife or skewer!. Longer cooking after that will only dry it out and make it tough!.Www@FoodAQ@Com
Aussie Roast Lamb!.
400 g Pumpkin, cut into 8 pieces steamed until just tender
600 g Potatoes, peeled and cut into quarters and steamed until just tender
2 large Brown Onions, cut into wedges
1 tbspn MAZZETTI* Balsamic Vinegar
1 tspn MASTERFOODS* Lemon Pepper Seasoning
1 tbspn MASTERFOODS* Rosemary Leaves, plus 2 extra tspns for gravy
2 tspn KRAFT* Vegemite, plus 1 extra tspn for gravy
2 tbspn Brown Sugar
3 tspn Honey
1/2 tspn MASTERFOODS* Cracked Black Peppercorns
1 tbspn Cornflour
1 cup CAMPBELL'S* All Natural Real Stock, Vegetable
5 tbspn CARBONELL* Extra Light Olive Oil
8 Cutlet Lamb Frenched Racks, cut in half
1!. Preheat oven to 180C (160C for fan-forced ovens)!. Place a sheet of MULTIX* Baking paper in the base of the roasting tray!.
2!. Combine 2 teaspoons vegemite with 2 tablespoons honey and 1 tablespoon rosemary!. Spread over surface of lamb racks!. Place in roasting trays!.
3!. Toss potatoes and pumpkin with 2 tablespoons oil and lemon pepper!. Place pumpkin and potato pieces in roasting tray beside lamb!. Place in baking tray and roast for 30 minutes!.
4!. Heat 1 tablespoon oil in small saucepan!. Add onions and stir until translucent!. Transfer to small ovenproof dish!. Sprinkle with brown sugar and balsamic vinegar!. Bake for 30 minutes
5!. Remove lamb from baking tray and set aside to rest!. Return vegetables to oven until golden and crisp!.
6!. To prepare gravy - in a small saucepan, heat stock, 1 tablespoon honey, 2 teaspoons rosemary, 1 teaspoon vegemite, cracked pepper and salt!. Combine cornflour with 1 tablespoon stock!. Stir into saucepan and continue stirring until boiling and thickened!. Stir in meat juices from roasting tray!.
7!. Serve lamb racks with potatoes, pumpkin, beans and onions!. Pour over sauce!.
great idea
Multix* Bake 20mt - perfect for cooking roasts!. Simply line your tray for a no mess easy clean!
nutrition tip
Trim lamb
In recent years farmers have been growing larger sheep with less fat cover giving us leaner cut of lamb for our plates!.
When butchered the ‘Trim Lamb’ or Frenched way (to give a cut with no visible fat), the resulting meat may be 65 per cent lower in fat than your traditional lamb!.
Along with it’s lower fat, Trim Lamb is richer in iron, zinc, protein and the B vitamins thiamin, niacin and B12 than traditional lamb cuts!.
recipe tip
Choose vegetables in season to roast!. Try roasted beetroot, parsnip, or fennel for a change!.
nutritional information (per serve)
Carbohydrate 50!.2g
Dietary Fibre 7!.2g
Energy (cal) 623cals
Energy (kj) 2605kj
Fat 29!.9g
Protein 39g
Sugars 26!.6gWww@FoodAQ@Com
400 g Pumpkin, cut into 8 pieces steamed until just tender
600 g Potatoes, peeled and cut into quarters and steamed until just tender
2 large Brown Onions, cut into wedges
1 tbspn MAZZETTI* Balsamic Vinegar
1 tspn MASTERFOODS* Lemon Pepper Seasoning
1 tbspn MASTERFOODS* Rosemary Leaves, plus 2 extra tspns for gravy
2 tspn KRAFT* Vegemite, plus 1 extra tspn for gravy
2 tbspn Brown Sugar
3 tspn Honey
1/2 tspn MASTERFOODS* Cracked Black Peppercorns
1 tbspn Cornflour
1 cup CAMPBELL'S* All Natural Real Stock, Vegetable
5 tbspn CARBONELL* Extra Light Olive Oil
8 Cutlet Lamb Frenched Racks, cut in half
1!. Preheat oven to 180C (160C for fan-forced ovens)!. Place a sheet of MULTIX* Baking paper in the base of the roasting tray!.
2!. Combine 2 teaspoons vegemite with 2 tablespoons honey and 1 tablespoon rosemary!. Spread over surface of lamb racks!. Place in roasting trays!.
3!. Toss potatoes and pumpkin with 2 tablespoons oil and lemon pepper!. Place pumpkin and potato pieces in roasting tray beside lamb!. Place in baking tray and roast for 30 minutes!.
4!. Heat 1 tablespoon oil in small saucepan!. Add onions and stir until translucent!. Transfer to small ovenproof dish!. Sprinkle with brown sugar and balsamic vinegar!. Bake for 30 minutes
5!. Remove lamb from baking tray and set aside to rest!. Return vegetables to oven until golden and crisp!.
6!. To prepare gravy - in a small saucepan, heat stock, 1 tablespoon honey, 2 teaspoons rosemary, 1 teaspoon vegemite, cracked pepper and salt!. Combine cornflour with 1 tablespoon stock!. Stir into saucepan and continue stirring until boiling and thickened!. Stir in meat juices from roasting tray!.
7!. Serve lamb racks with potatoes, pumpkin, beans and onions!. Pour over sauce!.
great idea
Multix* Bake 20mt - perfect for cooking roasts!. Simply line your tray for a no mess easy clean!
nutrition tip
Trim lamb
In recent years farmers have been growing larger sheep with less fat cover giving us leaner cut of lamb for our plates!.
When butchered the ‘Trim Lamb’ or Frenched way (to give a cut with no visible fat), the resulting meat may be 65 per cent lower in fat than your traditional lamb!.
Along with it’s lower fat, Trim Lamb is richer in iron, zinc, protein and the B vitamins thiamin, niacin and B12 than traditional lamb cuts!.
recipe tip
Choose vegetables in season to roast!. Try roasted beetroot, parsnip, or fennel for a change!.
nutritional information (per serve)
Carbohydrate 50!.2g
Dietary Fibre 7!.2g
Energy (cal) 623cals
Energy (kj) 2605kj
Fat 29!.9g
Protein 39g
Sugars 26!.6gWww@FoodAQ@Com
I'm not a grandmother or pretty lady, but I'm a pretty decent cook!. Go buy yourself a decent crockpot (about $20) Pick your roast, beef or pork, nothing real expensive,season and place roast in crockpot with no water cover and turn on low!. Let it cook about 3-4 hrs add vegetables if you like and cook another hr or two!. That is the way I cook my roasts and they turn out pretty good!. Www@FoodAQ@Com
This is going to sound quite odd, but I swear by this recipe!. I use a crockpot and start it about 7:30am (before work) on low until 4:30pm!. Basically all you do is add 1 packet of onion soup mix and 1 can of Coke!. Thats it! After a whole day on low, your roast will be so tender!.
I hope you enjoy!Www@FoodAQ@Com
I hope you enjoy!Www@FoodAQ@Com
I brown it on all sides first and then add a little water and cover and bake at 325 for 2 hours!. Check the temp to make sure it is done!. A good chuck roast is best!.Www@FoodAQ@Com