On Dec 23, 5:54*am, pulck > wrote:
> I'd like to try slow roasting a rib of beef for Christmas day, but the
> in-laws will not eat anything bloody

Be sure to let your roast "set" for twenty minutes...

Being in the oven is no fun. The high heat, in addition to browning
the outside of the meat (and thereby generating most of the flavor)
also pushes the juices in the meat this way and that. When the meat
comes out of the oven, it continues to cook as the heat in the outer
portions of the meat continues to work its way towards the cooler
center of the roast.

At the same time, as the heat evens out in the meat (and as it begins
to cool), the pressure in the meat diminishes and the fibers are able
to hold more water. So the juices in the meat distribute themselves
more evenly as the roast rests, providing you with more or less evenly
juicy bites, instead of some bites moist and some bites dry.

By the same token, once the roast has rested, you want to use a very
sharp knife to carve it. A dull knife will exert a lot more pressure
and will squeeze those lovely redistributed juices out of the roast
just as if you had squeezed a sponge.