Roasts
We all know to let steaks rest after cooking, but it’s even more important for larger pieces of meat. The juices need time to settle and resting lets the internal temperature of meat continue to rise. The larger the cut the more it rises which is why it should get pulled out of the oven before it reaches the desired temperature. If you want your beef tenderloin medium-rare (125° F) then take it out of the oven once the internal temperature (use a meat thermometer) hits 120° F. Don’t worry about the meat getting cold. An eight pound or larger roast will stay warm for up to 1 hour tented with foil.
For fast and even cooking a roast needs to sit at room temperature before it goes into the oven. Taking it out of the refrigerator well ahead of cooking allows the temperature of the interior to come closer to that of the exterior which will cook into beautiful pink meat throughout the finished roast. Allot at least 2 hours for a small roast to warm up and no more than 2 hours for a larger one. Any longer than 4 hours is a bit iffy in, the safe department. Only when the roast is at room temperature is it ready to go into a hot oven.
