At least that’s how they are supposed to turn out.
Roasts bring grandeur and elegance to the table, not to mention giving the cook the opportunity to whip up a show-stopping centerpiece. But they also pose challenges.
If you’re one of those cooks who have shelled out big bucks for a pricey roast, you may be wondering: What is the best way to roast a roast?
It can be one of the scariest, most intimidating of kitchen tasks. You’ve spent a lot of money, and you want everything to be spectacular.
“I tried once to cook a prime rib and was completely devastated,” Geri B. of Canton, Mich., said in an email. The recipe that she had said to sear it at 500 degrees, reduce the heat to 325 degrees and cook it for 30 minutes per pound. “It was lousy,” she said.
To guide you, we’ve pulled together advice from tested recipes and local meat cutters. The result should be perfectly pleasing roasts that will impress your guests.
Beef Tenderloin
Serves: 8 Preparation time: 20 minutes Total time: 1 hour (plus standing and marinating time)
1 whole beef tenderloin (about 5 pounds), trimmed
1/3 cup balsamic vinegar
1/3 cup olive oil, plus 2 tablespoons, divided
2 cloves crushed garlic
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon dried crushed rosemary leaves
For the sauce:
1 cup reduced-sodium beef broth
1/3 cup balsamic vinegar
2 tablespoons of butter
Note: Have the butcher trim the tenderloin for you. Cut the tenderloin so you have one even, center cut. Roast the tapered end separately and for less time than the center cut.
You will need an ovenproof skillet large enough to hold the whole tenderloin, or you can cut it in half or use a heavy-duty roasting pan that will fit over two burners and can take direct high heat.
Trim the beef tenderloin of any fat. Place the tenderloin in a sealable plastic bag. In a glass measure, whisk together the vinegar, 1/3 cup olive oil, garlic, soy sauce and rosemary. Pour the marinade over the beef and seal the bag. Marinate at least 1 hour and up to 3 hours.
Preheat the oven to 400 degrees.
Heat the 2 tablespoons of olive oil in a large, ovenproof skillet over high heat. Add the marinated tenderloin, discarding marinade, and sear about 3 minutes on all sides until browned and crusty. Transfer the skillet to the oven and roast about 20 minutes or until desired degree of doneness. (If the skillet or pan becomes too dry, add a little beef broth or water.) For medium-rare, the internal temperature should register about 120 to 125 on an instant-read thermometer.
Remove the roast from the oven and transfer to a platter. Tent with foil and let it rest 10 to 20 minutes before slicing.
For the sauce: In the skillet the tenderloin was roasted in, add the beef broth. Heat over high heat, scraping up any browned bits on the bottom of the skillet. Whisk in the balsamic vinegar and continue heating. Whisk in the butter until the sauce thickens slightly.
Slice the tenderloin and serve drizzled with sauce.
From and tested by Susan M. Selasky for the Free Press Test Kitchen.
Nutrition: 499 calories (53 percent from fat ), 30 grams fat (11 grams sat. fat ), 2 grams carbohydrates, 53 grams protein, 236 mg sodium, 167 mg cholesterol, 0 grams fiber.
Racks of Pork
Serves: 10 Preparation time: 20 minutes Total time: 2 hours
1/2 cup olive oil
4 teaspoons curry powder
2 racks of pork, 3 pounds per rack, 5 ribs each
1-1/2 pounds medium red onions
1/2 teaspoon kosher salt
Freshly ground black pepper
Note: This recipe, with two pork rib roasts, crisscrosses the two so the bones interlock for an elegant presentation. Serve with a ready-made apple chutney or sauteed fresh apples.
Whisk together olive oil and curry powder in a small bowl. Brush all pork surfaces with half of the oil mixture; reserve remaining oil. Let racks rest at cool room temperature 1-1/2 hours before cooking.
Preheat the oven to 350 degrees. Peel onions; cut into 1-inch-thick wedges, leaving root ends intact. Salt and pepper pork racks on all sides. Put a large, heavy, flameproof roasting pan or tray over one or two burners on medium-high heat. When pan is hot, brown 1 pork rack on all sides, beginning with fat-side down; 4 to 5 minutes. Remove; repeat with remaining rack.
Put racks in pan, facing each other, fat-sides out, bone ends up and intertwined. Scatter onions around pork. Drizzle onions with remaining curry oil; toss lightly. Roast until meat thermometer inserted in center registers 150 degrees and onions are softened and browned, about 1 hour.
Remove pork from pan; arrange on serving platter, bones intertwined. Surround with onions. Cover loosely with foil; let rest at least 20 minutes. Serve sliced into chops. Sprinkle with some salt, top with apple chutney and garnish with onions.
From “Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb” by Betty Rosbottom (Chronicle, $24.95). Tested by the Chicago Tribune.
Nutrition: 395 calories (62 percent from fat ), 27 grams fat (7 grams sat. fat ), 6 grams carbohydrates, 30 grams protein, 214 mg sodium, 98 mg cholesterol, 1 gram fiber.
