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    Roasting is a simple dry-heat technique that entails little more than popping the meat in the oven. It's easy, it lets the meat's flavor speak for itself, and it's a great winter alternative to grilling. Use this technique with larger, well-marbled cuts of meat.

    Step 1.
    Place the meat in a roasting pan, either on a rack or on a pile of mirepoix — a mixture of diced carrots, onions, and celery — and bring to room temperature.

    Step 2.
    Preheat the oven to 450 degrees. Lightly coat the meat with oil, season generously with salt and pepper, then roast until well browned.

    Step 3.
    Lower the oven to 350 degrees and roast until done to your liking. (Consult our doneness chart for meat temperatures.)

    Step 4.
    Let the meat rest for 15 to 20 minutes. Meanwhile, make a sauce from the pan drippings. Carve the meat and serve immediately with the sauce.

    A roasting pan with a rack and an instant-read thermometer.


    Obviously, roasting is the best method for cooking roasts. Make sure to always use a meat thermometer to attain juicy perfection.


    The very best technique to use when cooking a ham. Ham is exceptionally delicious when studded with cloves and glazed with a honey-mustard mixture. Or try any sweet liquid like sherry, cider, or maple syrup.


    From meaty spare to incredibly tender baby back, ribs are fantastic slow-roasted. Rub them all over with a spice mixture and roast at 325 degrees until tender, at least 2 hours.


    There's only one way to roast it — crusty-topped meat loaf, an all-American favorite.

    London Broil

    Roasting Meat: MANAGER

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