While many homes are preparing for holiday meals you might want to consider plucking the poultry from your menu and roasting tender and savory beef. Try a Classic Beef Ribeye Roast or a Chuck Roast for a hearty holiday meal that won't disappoint. Chef Dave Zino answers your oven and pot roasting questions in the video below.
According to Chef Dave, there are two different roasting methods:
Dry Heat Roasting
Great for ribeye roast, rib roast, tenderloin roast, tri-tip roast, round tip roast, and rump roast.
Step 1 – Preheat oven.
Step 2 – Remove roast from refrigerator and place on rack in shallow roasting pan. Insert oven-proof meat thermometer in roast so top is in the thickest part, not resting in far or touching bone.
Step 3 – Roast between 325°F and 425°F depending on the roast.
*Chef’s tip don’t cover or add water.
Moist Head Cooking
Great less tender cuts like brisket, eye of round steak, bottom round steak, bottom round roast, short ribs, and chuck roast.
Step 1 – Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings.
Step 2 – Add beef back in pan and add cooking liquid. Add herbs or seasonings, as desired. Bring to a boil, then reduce heat.
Step 3 – Cover tightly and simmer gently over low heat on top of range or in a preheated 325°F oven, until beef is fork tender.
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