Do you cover a rib roast in the oven?

Question

None of the recipes for rib roast say if it needs to be covered while cooking. I don't have a fancy roasting pan so I'm just using one of those tin foil ones with a cookie cooling rack in the bottom to serve as a rack?

Answer 1

Usually the "Crusting" is done in the first 30mins of cooking at 400-425 then drop down to 300-325 the rest of the process, so go ahead and cover the Roast after you've done your Crusting

Answer 2

No. From Joy of cooking: Place rib side up in a shallow greased roasting pan. 450°F. Roast 30 minutes. Flip the meat over and roast until the desired temperature is reached (on a meat thermometer inserted in the center). Remove to a platter and cover loosly with foil and let stand for 15 - 20 minutes before carving.

Answer 3

I personally never cover any joint of meat when roasting. I find that this gives a more even roast with a crisp exterior and moist interior. I always feel that joints roasted under foil are somewhat insipid. Just make sure that you baste the roast from its juices periodically.

Answer 4

I never do. You want to roast your roast. The pan is fine, just be careful when lifting the foil out of the oven.

Answer 5

You can use a foil tent to keep the roast from splattering. I don't really think it needs to be covered completely

Answer 6

loosen up. protecting is fantastic, i assume. the beef will b extra moist, much less crispy on perfect. except, of direction, u browned it in the past. :) decrease into it to envision for doneness, interior the middle.

Answer 7

I would cover it, otherwise it would probably dry out.

Answer 8

if you want.but if you cover it will take longer.

Answer 9

NO! If you do it will become dry.