When it comes to show-stopping centerpieces, nothing gets jaws on the floor quite like a massive hunk of roasted meat. However, cuts like pork shoulder, beef rib roast, and lamb leg or shoulder can be intimidating to home cooks. We get it: Those suckers are expensive, and there's a big fear of over- or under-cooking half of your grocery budget for the week. You don't have to waste your money—just don't make these common mistakes.
1. Not Seasoning the Night Before Roasting It
Not only do you need to season the meat aggressively, you need to do so the night before you plan on cooking it. Explains Rick Martinez, associate food editor: "You're essentially doing a quick dry brine with salt and pepper." This will give the seasoning ample time to permeate beyond the roast's interior. Just rub the roast liberally with kosher salt and pepper (and whatever other spices you'd like to use), and set it, uncovered, on a sheet tray or roasting pan in the fridge.
2. Not Letting it Come to Room Temperature
Don't even think about taking the meat directly from the fridge to the oven. It will take longer to cook, not to mention roast unevenly. Give the meat an hour or two at room temperature before roasting it.
Horseradish-and-Parsley-Stufed Rib-Eye Roast. Photo: Christopher Testani
3. Going Too Low and Slow
Nobody likes gray, rubbery meat. But a golden-brown, crackly crust? That's something everyone wants. This is achieved at higher cooking temperatures. You could sear the meat before roasting it to kick-start the browning process, but most big cuts of meat are too big for a skillet on the stovetop. Get the same effect by starting the roast in an oven set to a high (in the 450˚ range) temperature. Once the meat starts to brown, reduce the heat to something in the 300-325˚ range so the exterior doesn't burn before it's cooked through.
4. Carving it Right Away
You probably know that meat should rest before carving or slicing it. But when it comes to multi-pound roasts, the ten minute-nap you gave your steak last night will not suffice. Let the roast sit for at least 30 minutes before carving it. Not only will you capture all of those precious juices, it will make the job infinitely easier (no burnt fingers or messy cutting boards). Don't worry about the roast becoming cold; it will hold heat surprisingly well. Plus, you can always gently reheat the meat at the table by pouring a quick pan sauce over the top.
