+
Home Cooking

Rib eye roast - Moist on cutting board dry on plate

mrip541 | Dec 16, 201412:46 PM     21

A couple days ago I made a rib eye roast. Roasted in a skillet with sauce at 350 until about 130ish (I can't quite remember). I pulled it out and let it rest wrapped in foil on the stove while I broiled some potato wedges.

When I cut into the meat my first thought was I had undercooked it. It looked nice and juicy but pretty red. As I cut slices for serving the juices seemed to pour out of the roast onto the cutting board. By the time I had everything plated and we started eating, those slices that had looked red were now mostly gray, and kind of dry and chewy.

What went wrong? Does an overcooked roast hold the juices until you slice it? How do I get the juices to stay in my roast where they belong?

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

Recommended from Chowhound

Trending Discussions

1

Canning lid fail

Updated 11 hours ago 3 comments
2

Induction Hotspots

Updated 3 hours ago 27 comments
4

Hudson Yards Thoughts?

Updated 9 hours ago 4 comments
5

April 2019 COTM Voting

Updated 4 hours ago 4 comments
What Is the Difference Between Cayenne and Chili Powder?
What's the Difference

What Is the Difference Between Cayenne and Chili Powder?

by Pamela Vachon | So you’re trying to heat things up, are you? In one hand you have a bottle of cayenne, in the other...

11 Sheet Pan Dinner Ideas for Easy Meals with Effortless Clean-Up
Food and Kitchen Hacks

11 Sheet Pan Dinner Ideas for Easy Meals with Effortless Clean-Up

by Vanessa Simmons | Some people read recipes and think, “that sounds delicious! I’ll make it tonight after work and the...

9 Newer Cookbooks by Women That Deserve Their Place in History
Shop

9 Newer Cookbooks by Women That Deserve Their Place in History

by Amanda Balagur | Whether you dabble in collecting recipes or consider yourself a cookbook connoisseur, it can be a...

St. Patrick's Day Cocktails That Are Better Than Gold
Recipe Round-Ups

St. Patrick's Day Cocktails That Are Better Than Gold

by Brittany Loggins | Whether you’re celebrating by heading...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›