Cathy Isom tells us about the holiday meal that practically cooks itself while you enjoy your guests. That’s coming up on This Land of Ours.
If you are in charge of the holiday time meal planning in your household you may consider what a growing number of holiday meal chefs are serving as the main course. Beef that is oven-roasted.
University of Nebraska Extension’s Alice Henneman says while cooking time is usually longer for oven-roasted beef, little attention is required of the roast while it cooks.
“With the oven-style, mainly that is a dry-heat method when you talk about just putting it on a roasting rack and sticking a thermometer into the roast and putting it in the oven. And without adding any liquid or adding any covering to it.“
Dry heat cooking also works best for the more tender roast cuts: rib-eye, tenderloin, or a strip roast.
“the moist heat is used with less tender cuts and these tend to be cut by chopped around parts of the animal that get more of a workout and develop more muscle and are a little less tender. But that moist heat helps tenderize them.”