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?
It depends:Your finest beef rib roast => absolutely notFinishing a smoked pork shoulder => absolutelyA large turkey => covering the breast for a while doesn't hurt
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.
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