How to cook a roast?
 

Okay, we had the turkey thread, and btw, I did brine our turkey overnight for the first time and it was beyond excellent.
Now I ask your advice regarding my six pound roast. What are the preferred methods, tips and advice?
Thanks for any help, J.

It's a ribeye, fyi!

It is so funny that you are asking this question because I just woke up early to cut the potateoes and carrots to go with the roast I'm slow cooking for Christmas Eve.

I'm sleepy so I wanted to wake up a little by checking out fodors.

Below is the recipe i'm using. It really is excellent, but the key to it is slow cooking which makes the roast more tender and the flavors more excellent. I have a huge Cuisinart stainless steel slow cooker that fits huge cuts of meat.

By the way, the source for this recipe is All Recipes.com; this is their most popular roast recipe that I've used to great success. It is rated 5* out of a possible 5, with 166 reviews. It yields 8 servings but you can modify the serving size to accomodate your 6 pound roast.


Marie's Easy Slow Cooker Pot Roast

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, cubed and peeled
1 stalk celery, chopped

Directions:
1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.

3. Cover and cook on low setting for 8 to 10 hours.


Also, I don't think it matters that you'll be using a ribeye. If anything, I think it will only improved the quality of your roast.

Gracie Allen of the Burns & Allen comedy team used this method: Put a big roast and a small roast in the oven, and when the small one is burnt, the big one is done.

Gracie was such a genius. I miss her!

jetset1: The method offered above is fine for a chuck roast, which benefits from the moist, tenderizing slow cooking. But a ribeye is a cut of a different color...so I'd really suggest you google around for some specific recipes for that already-tender and tasty cut.

You'll definitely want to roast a ribeye roast - here's a good link http://www.fabulousfoods.com/school/...roastbeef.html

Say goodnight, Gracie ;-)

Ahhhhh, the good 'ol days! :-)

Well, Gracie's method isn't so far off: Basically, you just bake it. I set the oven to 325 and stick in a meat thermometer.

If you want to get fancy, you can cut a few slits in the meat and stick in onion slices, then add the other slices to the bottom of the pan. Yummy smells while it's cooking.

I've never cooked a ribeye, but you would want to roast it and leave it rare inside. I would google as someone suggested above.

Here's the Emeril Legasse method (for an 8-10 lb bone in ribeye)

Set the oven temperature to 450 degrees F.

Season the roast with oil and Creole seasoning. Place in a roasting pan and put into the oven. Roast for 30 minutes. Reduce the heat to 400 degrees F. and continue to cook for 1 hour for medium rare. Remove from the oven and allow to rest for 10 minutes before serving.

Our ocal newspaper food section had a comprehensive article on this very subject this week. I've clipped it for our New Year feast:

http://tinyurl.com/a9ucw

Note: the format of the page that comes up is strange. If it appears blank, just scroll down. There are several clickable related links with the recipes. Bon appetit!

"local," not "ocal." Happy holly daze.

Sear roast.

Put in baking pan.

Chop up onion, potatoes, celery, and carrots and dump over roast.

Dump two cans creme of mushroom soup over stuff in pan.

Cover with foil and cook on 350 until done.

Why would you pour reconstituted packet soup over a perfectly good joint of meat? Just curious. In the UK we might add water which gives moisture and the residue makes good gravy, or some wine. But does adding soup not make the end result rather gooey? What do you do with the soup stuff when the joint is cooked? It can't make good beef-tasting gravy, can it?

MaryJo

The Emeril recipe sounds right for your good cut of meat, if it's bone-in. Get a good meat thermometer to be sure you don't overcook it. I think a simple roast can be the hardest thing to cook, especially if you want it medium rare. Google other recipes, to get the timing right for your six pound, since Emeril's recipe is for 8- 10 lb bone-in. Merry Christmas!

Betsy's technique sounds good too. I like the rub. It would make a tastey crust. The high heat for the first 15 minutes or so sears the roast and holds in the juices. Maureen is right about a good meat thermometer.

I would never dump mushroom soup on a prime rib roast.

I also put on a very high heat oven for that first 15 minutes and that does the searing process- then I turn it down to 375.

My best with a good quality roast is idential process to Catbert, but I crust with salt, pepper, garlic powder, smashed garlic with a little olive oil. This crusts the finished product.

I never put any liquid on a good quality roast.

Once I read a piece on the preparation of very good Prime Rib in Chicago (I think it was Lawry's) and they put a huge large roast in a 500 degree prepared oven for 20 or 30 minutes and then turned the oven off. I tried it and it was too rare for me. But many chefs do that kind of thing. They don't over-cook good beef.

And of course it sits for at least 10 minutes before cutting.

The best ribeye roast I ever had was not in a restaurant. It was done on a wood oven/ outside grill by my neighbor in Michigan- no coals- mesquite and hardwood logs. He did the entire thing in about 45 minutes and it melted in your mouth.

Prime rib is our tradional Christmas dinner. A couple notes I'd add:

1. Have a roast that has a good amount of fat on top and good marbeling. Put the roast in the pan fat side up.

2--If using high heat method please note that your kitchen will smell like smoking "fat". But you have plenty of time to open the windows (even in cold weather)

3--If using the high heat method don't open the oven door to check the meat until about 30 minutes before serving. The recipe I use has the oven turned off after the initial high heat.

4--Estimate 15 minutes per pound for rare and 20 minutes per pound for medium rare.

A rib roast is very easy to prepare--just remember a little rare is far better than a little well done!

Goodness, don't ruin a ribeye by treating it as a cheap cut of meat! Take out of fridge 2 hours before cooking; preheat oven to 550(!) and put roast (in shallow pan, no cover) in oven. reduce heat immediately to 350, and roast 18 to 20 minutes per pound for med. rare. Seasoning--rub with garlic; don't salt or pepper. Add those things later, to gravy, or slices.