Roasting (Dry Roasting)
Definition: A dry-heat cooking method used for cooking bigger cuts of beef. No liquid is added or cover used. Use for more tender cuts.

Appropriate cuts: Just because a cut of meat has "roast" in the name does not necessarily mean that roasting is an appropriate cooking method. More tender cuts are best used for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast and rump roast.

For less tender cuts such as chuck roast, chuck-eye roast, eye of round roast, top round roast, or pot roast refer to BRAISING.

Step by Step:
1. Season beef with herbs and spices or a rub.

2. Place roast, fat side up, on a rack in a shallow roasting pan.

3. Insert a meat thermometer into thickest part of roast, in center, not touching bone or fat.

4. Do not add water, do not cover.

5. Roast meat to 5 to 10 degrees below desired doneness. Temperature will continue to rise to desired doneness.

6. Let roast stand 15 to 20 minutes before slicing or serving. It will be easier to carve and the juices will set up.

TIPS:

• Be sure to check your roast with a meat thermometer.
  
  
• If your roasting pan is too deep, your roast may not brown properly.
  
  
• Attempting to carve your roast without allowing it to rest will cause significant loss of juices.
  
  
• A pan gravy can be made with the drippings after removing your roast from the pan