Take Off the Chill from How to Make a Perfect Roast Slideshow

How to Make a Perfect Roast Slideshow

Slide 1 of 6
Take Off the Chill

"When preparing your roast, the meat should always be at room temperature," says Alain Allegretti, chef and owner of Bistro La Promenade in New York City. This is a common mistake among home cooks. If you don't take off the chill, the outside of the roast will cook much faster than the inside, potentially leaving you with a fully cooked exterior and a raw center, especially with a larger roast.

Click here to see the Classic Prime Rib Recipe.