The Steps to Tie Roast Beef (4 Steps)
If you can tie a ribbon around a present, you can tie a roast before it goes in the oven -- no wrapping paper required. Tying up your roast keeps its shape compact, ensuring that it cooks evenly. Otherwise, it expands and spreads in the oven, leaking its juices and cooking inconsistently from one end to the other. With just a few extra minutes of prep time and a couple of knots, you can make sure that your roast is as beautiful when it comes out of the oven as it is going in.
Things You'll Need
- Spool of butcher's twine
- Scissors
Instructions
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Cut several feet of butcher's twine off of your spool with a pair of scissors, and lay your roast on the work surface in front of you horizontally -- the broad side should be facing you.
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Wrap your string around the end of the roast, about one or two inches in. Pull the string taut, but not so tight that it's squeezing the meat and making it bulge.
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Snip the loose string close to the knot, leaving as little excess attached to the roast as possible. An inch or two down from the first string, tie another in the same way. The meat should be held in place, but not squeezed.
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Continue tying loops around the roast every inch or two until you reach the end, where the final loop should be an inch or two from the end, just like the first one. Depending on the size of the roast, you should have three to five loops tied around it .
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