Why Does Beef Drip in Pan
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Help me keep my drip pan from drying out..
- Thread in 'Beef' Thread starter Started by 88rxna,
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- #1
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Planning on some prime rib saturday. Trouble is, when I try to catch the drippings in a roaster pan it's always dried up when the meat is done. Do you guys just keep pouring water in andifferent monitor it so it doesn't dry up?
I'm using a weber smokey mountain btw
Thanks!
I'm using a weber smokey mountain btw
Thanks!
- #2
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Just deglaze the pan when your done.. that meat probably isn't fatty enough to get much. ...So, you put a rack between the water pan and the food and place a drip pan on it?
If it was pork butt your pan would overflow with fat.
If it was pork butt your pan would overflow with fat.
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- #3
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I make beef stock with roasted bones and stuff.. I would deglaze and reduce the dried up bits in the roasting pan with some good quality beef stock or wine.. you could use the juice left from the meat resting too.Planning on some prime rib saturday. Trouble is, when I try to catch the drippings in a roaster pan it's always dried up when the meat is done. Do you guys just keep pouring water in andifferent monitor it so it doesn't dry up?
I'm using a weber smokey mountain btw
Thanks!
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- #4
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88 I thought I had a post on PR in the WSM guess I didn't.I have a few post that I used my kettle with great results.Planning on some prime rib saturday. Trouble is, when I try to catch the drippings in a roaster pan it's always dried up when the meat is done. Do you guys just keep pouring water in andifferent monitor it so it doesn't dry up?
I'm using a weber smokey mountain btw
Thanks!
I don't know how hot you are cooking so best I can do is
http://www.smokingmeatforums.com/t/257171/prime-rib-its-whats-for-dinner#post_1653872
Good Luck
Richie
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- #6
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Oh sorry.
The weber smokey mountain has 2 racks. I place the meat on the top rack and directly below it is a drip pan to catch the juices from the prime rib. I've seen where people make "auj jus" sauce from the drippings but my pan is always dried up when the meat is to temp.
The weber smokey mountain has 2 racks. I place the meat on the top rack and directly below it is a drip pan to catch the juices from the prime rib. I've seen where people make "auj jus" sauce from the drippings but my pan is always dried up when the meat is to temp.
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- #7
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Put a rack right over the vegies
I do this keep the meat close you can add broth to the pan before you start
I do this keep the meat close you can add broth to the pan before you start
Richie
- #8
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I was under the assumption that he just wanted to catch the drippings from the meat to use later.Put a rack right over the vegies
I do this keep the meat close you can add broth to the pan before you start
Richie
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- #10
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I like the stuff in the bottom of the pan (fond) baked on or whatever..it concentrates Then I pour beef stock and wine on it over a burner and scrape all that up. Reduce it and add butter after it comes off the burner.. butter works to thicken and richen it. Not sure you get much crust if it sits over liquid..maybe it does.. never smoked one. Only did in an oven.
That carp beef broth in a can is not good. I would use chicken stock before I use that.
That carp beef broth in a can is not good. I would use chicken stock before I use that.
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- #11
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I roast a lot of meats in the oven and I add a little water to the pan underneath to prevent it from drying up, then with every temp check add a bit more as necessary. (Actually, I use a roasting pan with a rack to keep the meat out of the juices, and about a cup of water initially). When done, I've let the juices concentrate but not burn or dry up, remove the roast to a cutting serving tray, then pour the juices into a sauce pan, and add some water to the roasting pan and loosen the bits, then add it to the juices, doubling the volume to make gravy. I heat the gravy stock to a bubbling high, then turn it down and thicken it with a slurry of cornstarch and a small amount of water until it is a nice, smooth gravy. We don't add any butter unless there is insufficient fat to thicken, then add it sparingly, but normally we don't need to. And with a rib roast, there would be more than enough fat in it so it would not be needed. We don't add any salt at all and only a minimum of pepper, nothing else. I only use gravy sparingly on my potatoes, not on my meat or anything else. Of course I used to, I'd have a little mashed potatoes and meat with my boatload of gravy, lol, but no longer!
- #12
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Sauce or gravy.. all good.
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- #13
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I put a bunch of veggies, carrots, celery, onions, & garlic in a pan.
Then pour a can of French onion soup over them.
Then put the roast right on top of the veggies, resting on the bones.
Al
- #14
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I do the same as Al...works well.
But in direct answer to your question...get some (maybe a quart) of beef broth and add a cup or two to the drip pan when it gets low...a good red table wine will pair well also...you can mix broth and wine if you want...a dark beer works well also.
Then de-glaze the pan if necessary.
But in direct answer to your question...get some (maybe a quart) of beef broth and add a cup or two to the drip pan when it gets low...a good red table wine will pair well also...you can mix broth and wine if you want...a dark beer works well also.
Then de-glaze the pan if necessary.
Walt.
- #15
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Off topic a bit...but I've made amazing tomato sauce by filling the largest pan possible with peeled, then chopped good quality tomatoes an onion and some crushed garlic under my roast catching all the drippings and letting the tomatoes slow roast with the meat...then pureeing the tomatoes.
AMAZING tomato sauce (or paste depending on cook/smoke times)
AMAZING tomato sauce (or paste depending on cook/smoke times)
Walt.
- #16
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Off topic a bit...but I've made amazing tomato sauce by filling the largest pan possible with peeled, then chopped good quality tomatoes an onion and some crushed garlic under my roast catching all the drippings and letting the tomatoes slow roast with the meat...then pureeing the tomatoes.
AMAZING tomato sauce (or paste depending on cook/smoke times)Walt.
I have been roasting a ton of mater lately, this gives me a reason to toss something on the pit this weekend thanks!!!
Roasting maters takes 5 hours at 275, this is just the ticket.
- #17
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Sounds good. [emoji]129299[/emoji]Off topic a bit...but I've made amazing tomato sauce by filling the largest pan possible with peeled, then chopped good quality tomatoes an onion and some crushed garlic under my roast catching all the drippings and letting the tomatoes slow roast with the meat...then pureeing the tomatoes.
AMAZING tomato sauce (or paste depending on cook/smoke times)Walt.
- #18
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Thanks for the points sqwuib.
I started doing this a few years back is search of something to do with them other than just can and it's become a bit of a tradition during mater season now...Everybody wants a jar of sauce.
Add a bit of oregano or other herbs for even more flavor.
I started doing this a few years back is search of something to do with them other than just can and it's become a bit of a tradition during mater season now...Everybody wants a jar of sauce.
Add a bit of oregano or other herbs for even more flavor.
Walt.
- #19
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I was gonna say, most of the roasts like that , your gonna end up with all the dried up bits in the pan.. all concentrated flavor. Deglaze it .. I use Worcestershire sauce first to scrape around. Then beef base and water slurry or beef stock. Reduced and off the fire I add butter for silky sauce and to thicken a tad. Just a couple pads..
- #20
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What about injecting with this?
And stuff it with chunks of garlic?
Ado some veggies to the pan and let them take on some smoke, then dump some French onion soup in the pan and when it's done de-glaze the pan?
And stuff it with chunks of garlic?
Ado some veggies to the pan and let them take on some smoke, then dump some French onion soup in the pan and when it's done de-glaze the pan?
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