About roasting beefEdit
Roasting is a dry heat cooking method which is frequently used for large, tender beef cuts. The best cuts for roasting are taken from the loin and the rib. In order to correctly roast a cut of beef, it should be placed on a rack in a roasting pan that is not too deep and then placed, open, in a preheated oven to cook. The roasting process tends to evaporate and decrease the moisture content of the beef cut, shrinking the fibers and making the meat tough. If beef is roasted too long or at too high a temperature, the melting fat and connective tissue will be reduced significantly and the tenderizing effect will be lost. Beef cooked to a doneness of no greater than medium, will have plenty of moisture remaining, while beef that has been cooked well done, will have very little moisture and will be much tougher. Some beef cuts are parched earlier than they are roasted. Searing is a process in which the meat is browned quickly on all sides before it is roasted to create a flavorful crust. Searing is also used for tougher cuts that will then be cooked with a slow, moist heat process such as braising.