The bones will act as a rack and prevent the meat from being in direct contact with the roasting pan. To keep the roast beef moist, you must capture and capitalize on its fat as it cooks.

This roasted rack of venison with herb butter is a ... For cooking the rack, start with a hot pan and sear the meat quickly ...

Brush the racks of lamb with oil, and season with salt and pepper. Set a sauté pan over medium heat ... and transfer to a baking sheet. Roast the racks for 10 minutes, reduce the oven temperature ...

Pépin adapted a Chinese technique to ensure the crispiest skin possible while keeping the meat tender and ... Set goose on a rack in a heavy roasting pan, breast side up. Add neck, gizzard ...

Place the beef on a rack in a heavy roasting pan, and roast for 20 minutes. Reduce the heat to 275 degrees, and roast the meat for 12 minutes per pound for rare to medium rare, 15 minutes per ...