No fail roast | Imamother

m+m

Sun, Jan 31 2016, 6:22 pm

I need a very simple no fail recipe for a moist rib roast.
It's about 3 lbs
I find that my roasts don't come out so flavorful and too dry.

gittelchana

Sun, Jan 31 2016, 9:46 pm

m+m wrote:

I need a very simple no fail recipe for a moist rib roast.
It's about 3 lbs
I find that my roasts don't come out so flavorful and too dry.

If it's coming out dry, cook for less time.

A fail proof way would be to wrap in heavy duty foil or to cook in a roasting pan. You'll get more of an even cook albeit with no crust.

Remember, it will continue to cook after it comes out of the oven.

3 lb is very small. It shouldn't need that much time. I don't know how much though. As your butcher. They should be able to give you some good tips.

jump

Sun, Jan 31 2016, 10:00 pm

Simple and delicious

Put roast in pan with a little water put some black pepper and garlic
Cut up onions
If you want you can slice pot and put under the meat
Cover and cook for 2-3 hours depending how cooked you like it

naomi6

Mon, Feb 01 2016, 12:43 am

Sautee lots of onions can be slices and garlic put lots of spices bake on 350 for at least 4 hours keep turning a few times - check if it's soft

ra_mom

Mon, Feb 01 2016, 1:00 am

If the roast is oval, use a heavy 5 pound loaf pan so the roast is snug in its pan and moisture doesn't escape.
Layer sliced onions on bottom of pan. Top with roast and drizzle with a bit of oil. Smear top of roast with crushed garlic. Sprinkle very very generously with salt. Pour a little boiling water on bottom of the pan.
Cover tightly and bake at 325 for about 3 hours.
If you'd like you can uncover the roast half an hour before done, add a sweet glaze, and continue baking uncovered for 30 minutes.

Iymnok

Mon, Feb 01 2016, 4:19 am

Let it come to room temperature.
Heat oil in a pot, brown the meat well on one side before flipping over.
Add a cup of dry or semi-dry red wine, 1 teaspoon of salt and water to cover at least 2/3 of the meat.
Bring to a boil, simmer at least one hour per pound of meat. I've done longer by mistake, that was deliciously tender.
Add water if necessary.
When it's done, refrigerate it. Slice it thinly when its cold. Thicken the juices with flour to make gravy.
Return the sliced meat and gravy to the pot. Or reheat in the serving dish. Make sure the gravy goes between each slice.
If you simmer it for a bit like this, it gets super tender.

This is what I do for brisket.

You can make a nice glaze to serve on it.

m+m

Wed, Feb 03 2016, 9:56 am

ra_mom wrote:

I made this. It was still dry. What am I doing wrong? I followed your instructions..

tichellady

Wed, Feb 03 2016, 10:23 am

In my opinion, Rib roasts are supposed to be medium rare, not well done. If you want well done meat buy a brisket or beef shank or chuck roast. You need a meat thermometer to tell when it's done. Do you have one?

naomi6

Wed, Feb 03 2016, 4:37 pm

Lots of sautéed onions and garlic spices will be very juicy make sure it's soft enough sometimes u need 6 hrs

ra_mom

Wed, Feb 03 2016, 4:40 pm

m+m wrote:

I made this. It was still dry. What am I doing wrong? I followed your instructions..

What sort of cut are you using?
How are you slicing it?

Heyaaa

Thu, Feb 04 2016, 6:16 am

What I do with rib roast is sprinkle liberally with coarse sea salt and freshly ground black pepper. I then drizzle a little olive oil and sear it on all sides in a skillet. I try to cook it until medium. I set it to the side and cover with foil.

I then add wine to the skillet (about 2 cups). Once the wine is somewhat reduced, I add between 1-3 cups of chicken soup or of water and I add chicken soup mix. I allow it to reduce for a few minutes. I then add a tb of margarine.

If I'm serving right away I serve the wine sauce on the side. If I'm serving that night or the next day, I slice the roast and then pour over the wine sauce. I reheat it when it's already in the wine sauce.

It tastes like it comes from an expensive restaurant.

m+m

Thu, Feb 04 2016, 9:44 am

ra_mom wrote:

What sort of cut are you using?
How are you slicing it?

I think it was a top rib roast. Does that sound right?

ra_mom

Sun, Feb 07 2016, 7:08 pm

m+m wrote:

I think it was a top rib roast. Does that sound right?

Yes it does.
Was it a snug pan you used (not much extra space especially on bottom)?
Was it tightly sealed?
Did you slice it against the grain and not along the grain?
Did you rewarm in and how did you do so?