Our roasts and ribs harken back to images of Sunday suppers past… only better. These flavorful cuts are great in marinades, recipes that call for slow cooking, roasting, and grilling.
General Rules: Marinating or dry rubs can be used with any of these methods, but it's optional. If using a marinade, pierce the roast first with a fine tined fork to assist with the marinade penetrating into the roast. I also rinse the meat and pat dry before I begin any preparation process. After cooking is complete, cover the meat and allow to rest for 10 minutes before slicing. Roasted meat can make great leftovers, but they are always best if used within a day or two. Leftover braised meat, or stews and soups will last a bit longer.
Hot & High then Low & Slow Method
Option for: Sirloin Tip, Top Round, English and Prime Rib Roasts:
Rub roast with olive oil and season as desired. Let roast rest at room temperature for 2 hours before roasting. Pre-heat oven to 500°. Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly. Reduce oven temperature to 475° and roast uncovered for 13 ½ minutes, or 14½ minutes per pound. Turn the oven off. Leave the roast in the oven for 2½ hours. DO NOT OPEN THE OVEN DOOR AT ANY TIME DURING THE ROASTING PROCESS. Remove the roast from the oven and place on a cutting board. Slice roast into thin slices, keeping slices close together. Place roasting pan on the stovetop, over medium high heat. Add 1- tablespoon butter and scrape the brown bits from the bottom of the pan. Deglaze with 1cup wine, stock or broth and bring to a simmer for au jus. Optional: Reheat oven to 500° and place roast (slices tightly together and wrapped in foil) in oven for 10 minutes.
Low and Slow Method
Option for: Sirloin Tip, Top Round, English and Chuck Roast
Rub the roast with olive oil and seasonings of choice. Rest the roast at room temperature for 2 hours before cooking. Brown the roast in a heavy roasting pan on stovetop over medium high heat, butting the roast against side of pan and turning to brown all sides (no more than 10 minutes). Remove the roast from the pan and aside uncovered on a plate. Add coarsely chopped onions and celery to the pan and sauté for 5 minutes. Deglaze pan with ½ cup of wine. Remove the pan from heat and place the roast on top of the vegetables, adding any juices to the pan too. Insert an internal meat thermometer into the center of the roast. Place the roast into a 170° pre-heated oven and roast until internal temperature reads 135°, 4 to 6 hours based on the shape of your roast. This should produce a medium rare roast. Note: If the internal temperature rises too quickly, when when temperature hits 125° , shut your oven off but keep the roast in the oven until an internal temperature of 135° is reached.
Option for: Chuck Roast, Brisket, Buffalo Shanks and Stew Meat
Rub meat with olive oil and seasonings of choice. Sear meat in a hot heavy pan or Dutch oven over medium high heat. If using stew meat, do not crowd the pan and sear in batches. Add 2 to 4 cups braising liquid of your choice (wine, broth/stock, beer or cider are good options). Cover the pot with a heavy lid and place in a 375° pre-heated oven. Braise following time guidelines below.
Braising Times: 3# Roasts= 3 hours, Shanks= 2 hours, Stew meat= 45 minutes. To insure tenderness is achieved, test by using two forks - Meat should separate easily. Continue braising until tenderness is achieved. Note: Time and temperatures can be adjusted using the basic rule of; lower the temperature = longer cooking time, higher the temperature = less cooking time.
Braising then Grilling or Broiling Method
Option for: Un-cut Short Plate, Short Ribs and Back Ribs
Make random ½" cuts into the membrane side of the ribs. Rub the ribs with olive oil and seasonings of choice or marinade. If you want the flavor of the rub or the marinade to be more prominent, refrigerate overnight. Arrange ribs on a deep, heavy baking sheet, add 2 to 4 cups of braising liquid, cover with foil and place in a 375 pre-heated oven. Braise un-cut short plate and short ribs for 2.5 hours and back ribs for about 1 hour. Ribs should be tender and easy to pull apart with a fork. Continue to braise until this is achieved. Remove ribs from oven and arrange on a foil sheet. Grill over medium high heat or broil, mopping with sauce of your choice. Turn ribs during mopping until a sticky, slightly charred outside is achieved.