How to Finish Undercooked Meat

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If your dinner guests are ready before your roast is, a quick change of plans is in order. You'll have to cut the meat in the kitchen, and thus take some of the glamour out of serving. But everyone will enjoy dinner sooner rather than later.

Things You'll Need

  • Foil
  • Sauce Or Stock
  • Carving Knife
  • Shallow Baking Pan Or Ovenproof Platter

Cut the meat into several pieces. If the meat is mostly done, two or three pieces are enough.

If the meat is significantly raw, carve the whole roast into thin slices. Cut rib roasts between each bone.

Arrange the slices in a shallow baking pan or on an ovenproof platter. Drizzle with sauce or stock, then cover with foil.

Turn the oven to 400°F (200°C) and continue cooking to desired doneness, from 5 to 15 minutes for thinner slices and 15 to 30 minutes for thicker pieces. Keep a close watch to prevent overcooking.

Tips & Warnings

  • Cuts meant for long cooking, such as beef stew chunks or lamb shanks, will be very tough if cooked too quickly. It's best to save these for another meal.

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