I want to make a good roast

[zachatola]

So im thinking about making a nice roast for my folks who are traveling up to spend the weekend at our new house. Not being the most savey with cuts and how to properly cook the roast i come to the all mighty HBT to get some info.

What cut should i be looking for when making a roast (im thinking about 3-4lb)

ive heard this is a good way to cook the roast ( 250 till meat reaches 110° then move to 500° till reaching temp ~140) How does this sound to you guys.

Also i would like to put some juice down in the pan (thinking onion soup mix in water). I had a roast that was cooked with this in the bottom and it was really good. What do you guys think?

All of this will be done in a standard home oven, i have all the gear to cook it, just not sure how and what cut i should use.

Should i make a rub for the roast to give it more flavor or will the salt and spices dry out my roast ??

Sorry for all the Qs just dont want to cook up some leather. LOL

 

[zoebisch01]

I am assuming you are thinking of a Prime Rib Roast? If you want to go cheaper there are 'other' cuts (chuck, etc) that work ok but will not be as decadent in terms of flavor and tenderness (for a rarer doneness). Most of the time, I cook any other roast to the past well point as pot roast.

The rule(s) of thumb essentially if the cut is able to be enjoyed rare you should cook it more conservatively in terms of time, otherwise you go to the other end of the spectrum a.k.a. low-and-slow (low temps, long time). If you want to go with a cheaper cut (and believe me I don't shell out the dough for a Prime Rib cut other than Christmas) then I would suggest a long braised affair. At any rate it must be a prime cut worthy of roasting (Rib, Sirloin, Tip) if you want a shorter, hotter roasting.

If you go the traditional route, a lot is riding on a nice roast so I would seriously consider using a meat thermometer if you haven't done it before. There are loads of methods out there, but how I learned is you essentially 'blanket' the fat cap of the prime roast with salt and pepper. A thick layer of each. It goes into a low oven for the appropriate time according to the weight. (don't recall off the top of my head). The hardest part is that you have to trust that thermometer and remove it about 15 (I have seen it go this high in the rest, most texts cite 5 to 10 ) degrees before your cut reaches the proper temp. So if you want it rare in the center (the ends will be more done) which is about 120 F then you remove it when it hits 105 and let it rest for at least half hour. A rare roast can be 'fixed', but an overdone one cannot be salvaged. You can start the oven high, like 450 and then lower it to about 325 (this varies, sometimes I go 250 for a very long time. It all depends on how long you want to spend keeping an eye on it) when you put the roast in or just go 325 the whole time. Either way make sure you allow the roast to come to room temp, which takes about 2 to 3 hours for an average roast.

If you want to go with a more economical cut, the way I always go about it is, you get yourself a large oven-proof dish (a casserole works best, invest in one if you like these types of things...it is worth it) and over a medium high heat, brown your roast all sides in a little oil or clarified butter. Remove the roast and then add 2 large sliced onions, thick is nice. Carmelize them by sprinkling with a little salt (to draw out the moisture) and then keep stirring them until they get gooey (a sign that the sugars are beginning to carmelize) and brown. Now add about 2 cups of dry red (or white) wine, or stock. Stir it briefly and then place your roast back in. You can add mushrooms (whole or diced) at this point as well, as well as season with salt, pepper, bay, thyme, etc. If you need to, add more liquid (You want to have essentially enough liquid to go about 1/4th the way up the roast from the bottom of the pan). Cover it and put it into a 250 oven for about 5 hours. Now if you want the meat falling apart or sliceable you have to pay attention to this during the process and time it. About an hour before you are done add chunked carrot, potato, rutabega, celery, etc, etc. There are many variations, but just place them right on top of the roast, cover and cook. Don't forget to season with salt and pepper as you go. In the end you'll be left with a wonderful jus, you can thicken it with a roux or potato starch. Serve this with some nice crusty bread or over noodles with sour cream.

 

[zachatola]

Im thinking i want to do something along the line of the Prime roast you were describing above. Is there a specific type of cut i should be looking for?? A lot of the roasts i see in the super market seem to have very little fat on them. When should i add the salt and what not, right before i cook it, or hour's/days before hand?

 

[GilaMinumBeer]

The wife an I have made lots of roasts. The absolute best one we have made to date goes like;

- Brown roast in fry pan with tablespoon of oil.

- Separate 2 to 3 heads of garlic into individual cloves with skins removed and set aside.

- Preapare a preffered mixture of vegetables and set aside. this can be any variety of potatoe, onions, celery, carrots, Okra, whatever suites your taste.

- Using a pairing knife, slit the roat to the hilt of the knife and insert 1 prepared clove per slit.

- Preheat over to 250*F

- Add 1 bottle Guiness (or prefered stout/porter) to roasting pan. Add veggies as desired. Reserve additional bottle for addition if necessary.

- Place roast on rack in pan and cover with Aluminum (Aluminium for the brits) and roast to desired doneness using preferred thermomemter.

Best thing I have ever had. The garlic will sort of candie itself inside the roast and the Stout will both baste and flavor the meat perfectly.

the only way we have found to kick this up is to make sure that at the end of the roasting process we have enough stouted au joos (sp) to put in a small pot and thicken with a bit of cornstarch for a gravy.

Yummo!

 

[zoebisch01]

Im thinking i want to do something along the line of the Prime roast you were describing above. Is there a specific type of cut i should be looking for?? A lot of the roasts i see in the super market seem to have very little fat on them. When should i add the salt and what not, right before i cook it, or hour's/days before hand?

Probably the king of roasts is the "stading prime rib roast". It has the rib bones on it. Sometimes they make a cut between the ribs and roast, which is ok. Salt is always put on just before you put it in the oven. The reason for this is via osmosis the salt will start to draw all the moisture out of the meat (this is true with meat, veggies, etc). I am drooling thinking about a prime rib roast now . There should be sufficient fat on the roast to give a nice flavor and help maintain moisture levels.

Here is a really nice link with all the nitty-gritty.. The reason I love this cut is because in it's simplicity it is soooo good. Make the Yorkshire pudding with it (you essentially use the reserved beef fat to cook it in), it's a cholesterol nightmare, but if you watch what you eat in general it's no biggie.

 

[zoebisch01]

Oh, also something I remembered. With smaller roasts (2 to 3 lb) you have to be much more on the ball. It's much easier to overcook them.

 

[zachatola]

Sweet, thanks for the info guys, ill look into getting a prime rib roast and see what i can get from it. LOL Thanks for the link too. Lots of good info on there.

 

[Beerthoven]

Hey, what do you guys think about using a counter-top slow cooker or crock pot? Ever have any success with that?

I make a roast every once in a while in a crock pot, but it often turns out too dry. I think the crock pot is just too hot for too long. I'll try the oven on the next one. Zoebitches method from post #2 has my mouth watering!

 

[RC0032]

Here is how I do my prime rib -> Dry-Aged Standing Rib Roast with Sage Jus Recipe : Alton Brown : Food Network


very tasty!

 

[zoebisch01]

Hey, what do you guys think about using a counter-top slow cooker or crock pot? Ever have any success with that?

I make a roast every once in a while in a crock pot, but it often turns out too dry. I think the crock pot is just too hot for too long. I'll try the oven on the next one. Zoebitches method from post #2 has my mouth watering!

Crock pots are ok, but the major thing is one you should brown the roast first and whatever else, then add that into the crock (which is why I find it easier to just do it all in a casserole). The other key element is you have to have a low setting.

The worst part about the slow braised 'roast' is that you get to inhale that beautiful smell all day long . Come dinner time, it's hard to maintain sanity.

 

[Beerthoven]

Crock pots are ok, but the major thing is one you should brown the roast first and whatever else, then add that into the crock (which is why I find it easier to just do it all in a casserole). The other key element is you have to have a low setting.

I don't normally brown the roast first, I'll try that the next time. Thanks!

 

[zoebisch01]

I don't normally brown the roast first, I'll try that the next time. Thanks!

You're welcome. Be sure to deglaze (even with some water is fine) and pour all that goodness into the crock. It will make a big difference in the flavor.

 

[KingBrianI]

oh man, this is making me so hungry. my mom cooks a standing rib roast every christmas. i can't wait. i would make one every week if it wasn't for the cost. OP, you realize a 3-4 lb. standing rib roast will run you at least $45-60 right? If you're thinking about using one of the bargain cuts you see in the meat section you're gonna have to do zoebisch's long and low method (which results in a much more affordable, but much less delicious roast).

EDIT: oh yeah, in addition to yorkshire pudding (zoe, mine always comes out too oily, any suggestions?) roasted poatoes go great with a standing rib roast. Peel several small to medium potatoes, parboil, then coat in duck or goose fat and roast at 425-450 until done. salt when you pull them out of the oven. yum!

 

[TexLaw]

You don't have to get "prime" meat, either. That stuff is expensive. A "choice" grade cut rib roast will still be pretty dadgum good, and it won't break the bank. You can't call it "prime rib," but most folks won't care as they are eating it.

Yes, "prime" usually is better, but it's up to you just how much better it is. I tend to stick with choice, and I'm quite happy.


TL

 

[Melana]

I think that the term is 'Standing Rib Roast'

 

[zachatola]

Yea i dont think i really want to fork over the coin for the prime rib, can someone direct me into a "bargain" cut of meat, and a good way to season it? Low and slow (250° for however long it takes, i have a digital prob therm with the braided wire that goes out of the oven). I can swing the temp thing, but im just wanting to get a cut of meat that is going to yield me a good dinner.