Asic Procedure for Roasting Meats

Collect all equipment and food supplies. Select roasting pans that have low sides (so moisture vapor does not collect around the roast) and that are just large enough to hold the roast. If pans are too large, drippings will spread out too thin and burn.

Prepare or trim meat for roasting. Heavy fat coverings should be trimmed to about 1/i inch (1 cm) thick.

3. If desired, season meat several hours ahead or the day before.

4. Place meat fat side up on a rack in the roasting pan. The rack holds the roast out of the drippings. Bones may be used if no rack is available. Bone-in rib roasts need no rack because the bones act as a natural rack.

Insert a meat thermometer (clean and sanitary) so the bulb is in the center of the meat, not touching bone or fat. (Omit this step if you are using an instant-read thermometer.)

6. Do not cover or add water to the pan. Roasting is a dry-heat cooking method.

7. Place meat in oven, which has been preheated to desired temperature.

8. Roast to desired doneness, allowing for carry-over cooking.

9. If desired, add mirepoix to the pan during the last half of the cooking period.

10. Remove roast from oven and let stand in a warm place 15 to 30 minutes. This allows the juices to be reabsorbed through the meat so less juice is lost when the meat is sliced. Also, resting the meat makes slicing easier.

11. If the meat must be held, place it in an oven or warmer set no higher than the desired internal temperature of the roast.

12. While the roast is resting, prepare jus or pan gravy from the drippings. Mirepoix may be added to the drippings now if it was not added in step 8.

13. Slice the roast as close as possible to serving time. In almost all cases, slice the meat against the grain for tenderness.

S9 Roast Rib of Beef au Jus

Yield: 10 lb (4.5 kg) boneless, trimmed meat

Portions: 25 Portion size: 6Vi oz (175 g) 20 8 oz (225g)

P/i oz (50 mL) jus U.S. Metric Ingredients

■ Procedure

1. Place the meat fat side up in a roasting pan.

2. Insert a meat thermometer so the bulb is in the center of the meat, not touching bone or fat.

3. Place meat in a preheated 300°F (150°C) oven. Roast until rare or medium done, as desired, allowing for carryover cooking. Thermometer readings:

(Outer slices will be cooked more than center.) Roasting time will be at least 3-4 hours.

4. Remove the meat from the pan and let stand in a warm place 30 minutes before carving.

20 lb 9 kg Beef rib, roast ready, bone in (one average-size rib roast)

Mirepoix:

8 oz 250 g Onions 4 oz 125 g Carrots 4 oz 125 g Celery

5. Drain off all but about 3-4 oz (100 g) of the fat from the roasting pan. Be careful to retain any juices in the pan. Add the mirepoix to the pan (see Figure 11.1).

6. Set the pan over high heat and cook until mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings.

7. Pour off any excess fat.

2 qt 2 L Brown stock to taste to taste Salt to taste to taste Pepper

Per 5V2 ounces:

Calories, 810; Protein, 52 g; Fat, 65 g (74% cal.); Cholesterol, 180 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 150 mg.

8. Pour about 1 pt (500 mL) of stock into the roasting pan to deglaze it. Stir over heat until brown drippings are dissolved.

9. Pour the deglazing liquid and mirepoix into a saucepot with the remaining stock. Simmer until mirepoix is soft and liquid is reduced by about one-third.

10. Strain through a china cap lined with cheesecloth into a bain-marie. Skim fat carefully. Season to taste with salt and pepper.

11. For service, stand the roast on its widest end. Cut down beside the bones to free the meat, and slice the meat across the grain.

12. Serve each portion with 1V2 oz (50 mL) jus.

Variations

Roast Rib-Eye Roll, Top Round, Sirloin, or Strip Loin

These cuts may be roasted by the same procedure; roast them on a rack.

Roast Beef with Gravy

Roast desired cut of beef according to the basic recipe. Prepare gravy according to the following recipe.

Figure 11.1 Preparing pan jus.

(b) Deglaze with brown stock.

(a) After removing the cooked meat from the roasting pan, degrease the pan. Add mirepoix to the pan and brown on the stovetop or in the oven.

(b) Deglaze with brown stock.

(a) After removing the cooked meat from the roasting pan, degrease the pan. Add mirepoix to the pan and brown on the stovetop or in the oven.

(c) Pour the mirepoix and deglazing liquid into a saucepan. Simmer for the desired time.

(d) Strain through a fine chinois or through a china cap lined with cheesecloth.

(c) Pour the mirepoix and deglazing liquid into a saucepan. Simmer for the desired time.

(d) Strain through a fine chinois or through a china cap lined with cheesecloth.

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