Show Subscription Form




Dry Roast Beef

My daughter prepared a beautiful large cut of beef for a prime rib dinner. She seared it, placed it fat side up in a pan with 1/2 cup water and covered the pan. The roast baked to a nice, pink color, yet it was as dry as an overcooked chicken breast. What went wrong? —E.L., Milton, Pennsylvania

Typically, a rib eye roast is the cut of beef used when preparing a prime rib dinner. Because the rib area gets the least exercise, these cuts are the most tender. It is likely that the roast your daughter chose was from a less tender area, such as the round. She should choose a rib eye or rib roast that feels firm to the touch and is a bright red color and well marbled. Marbling is a good indicator of tenderness. To prepare a 4- to 5-pound rib roast, place on a rack in a shallow roasting pan with fat side up. Insert an oven-safe thermometer in the thickest portion of the muscle without touching bone or fat. Or use an instant-read thermometer toward the end of the roasting time. Roast without liquid, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Since the internal temperature will rise after the roast is taken out of the oven, remove it when it is 5° to 10° below desired doneness. Tent loosely with foil, and let the roast stand 15 minutes before slicing and serving. Enjoy!

Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT