What is the best cut for a dry roast?

Rib is considered the best cut for a dry roast primarily due to its marbling and flavor. The rib cut comes from the upper back area of the cow, known for its tenderness and rich taste. This cut has a generous amount of intramuscular fat, which renders during cooking, making the meat juicy and flavorful when roasted. The rib's structure also lends itself well to dry roasting techniques, which typically involve higher heat to sear the exterior while allowing the inside to cook to a tender finish.

In contrast, other cuts like plate, flank, and brisket are less ideal for this method. The plate cut, for instance, is generally tougher and more suited for slow cooking methods that can break down its fibrous texture. The flank cut is also lean and can become dry if not cooked carefully; it is typically better suited for marinating and quick cooking techniques. Lastly, brisket is known for its rich flavor and is often best when braised or smoked, as it contains more connective tissue that benefits from longer cooking times to become tender.

Therefore, selecting rib for a dry roast ensures a perfect balance of flavor, tenderness, and moisture, making it the superior choice among these options.