Guess what, dad? You’re the roast guy.
Dad-types are often defaulted into overseeing an oversized piece of beef in the kitchen… maybe it was just assumed, or maybe you volunteered.
Either way, family man, better learn how to manage your meat.
There are about a million recipes out there, but you need a working knowledge of beef, tools, temperatures, and techniques before you start roasting garlic and juggling potatoes. Here’s what you need to know before you can stake your claim as roastmaster general.
Your Roasting Pan
Gotta have a roasting pan. That’s the big, heavy rectangular pan that’s bigger than a roast. The heavier the better, in fact — it’ll absorb and more evenly redistribute your oven’s heat for even cooking. Look for one with heavy-duty, non-foldable handles to get a good grip on the thing.
Maybe your pan came with one, maybe it didn’t. Maybe you need one, maybe you don’t. There’s all kinds of advice out there about roasting racks, but the fact is you can make a great roast either way. Some facts for you to marinate on:
- Only fattiest roasts need to be raised above the pan floor. Think prime rib or duck roasts. Others will be fine on the floor of the pan.
- You won’t hurt a less-fatty roast by raising it, either. We say rack it if you’ve got it.
- A roasting rack is going to make it easier to claim your drippings for au jus.
- If you don’t have a roasting rack, don’t worry — it’s all good.
Using a Thermometer
A beef roast temperature and time guide is good, but it’s an estimate. A reliable digital meat thermometer is essential to the dad kitchen — get one and use it! Periodically stick your meat thermometer straight into the center of your beef roast. If the roast has bones, make sure you’re not touching them or you’ll get a low reading.
- Remember, your roast’s temperature will keep rising when you take it out of the oven, so remove it when it’s 5-10 degrees below your target temp.
- Check the Omaha Steaks Roast Chart here to cheat.
Au yeah. Any dad worth his beef will make an au jus with that roast — it’s an easy way to make a big cut of meat more family friendly. Use a recipe if you want, or eyeball it using these simple steps.
- Start with the drippings from your roast. If you can put your roasting pan on your stovetop, great, make it in there. If not, pour the drippings into a skillet.
- Over heat, add some flour a little at a time to thicken everything up.
- Add beef broth until it’s a little thinner than you’d like.
- Add salt & pepper and any or all of these: red wine, Worcestershire, garlic, spicy mustard… get creative or leave it straight up.
- Reduce your au jus down to the consistency you crave.
“Good, better, best; Let the damn roast rest.” Something like that. Take your roast out of the oven, tent it with aluminum foil, and let it just sit there for 10-15 minutes. You don’t want to serve it scaldingly hot anyway — you want the juices to redistribute and the protein to relax for maximum tenderness and juiciness.