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Mar 29, 2011 02:33 PM

Roasting Meat - Covered or Not?

When roasting meat; after the initial browning stage, should a roast be covered or not?
Why or why not?
Are there exceptions to the rule?

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  1. It depends:
    Your finest beef rib roast => absolutely not
    Finishing a smoked pork shoulder => absolutely
    A large turkey => covering the breast for a while doesn't hurt

    1 Reply
    1. re: byrd

      Perfect by Byrd. If you have taken rib roast from oven and are letting it rest a long time, cover with heavy duty Alum foil. It will not mess up the charred crust yet keep it far warmer.