Can you roast a short loin instead of cutting it into steaks?

You absolutely can roast a short loin instead of cutting it into steaks! It's a fantastic way to cook a whole cut of meat and get juicy, flavorful results. Here's why it's a great idea:

* Flavor: Roasting allows the fat to render and baste the meat, resulting in a more flavorful and tender short loin.

* Convenience: It's easier to cook a whole short loin than individual steaks, especially if you're serving a crowd.

* Versatility: You can roast the short loin whole, or you can tie it together and roast it as a "standing rib roast" style.

Here are some tips for roasting a short loin:

* Seasoning: Season the short loin generously with salt, pepper, and any other herbs or spices you like. You can also use a dry rub.

* Temperature: Roast the short loin in a preheated oven at 350°F (175°C) until it reaches an internal temperature of 145°F (63°C) for medium-rare.

* Resting: Let the roasted short loin rest for 10-15 minutes before carving to allow the juices to redistribute.

Enjoy!