Instructions
1. Prep the Roast
Remove the roast from the refrigerator at least 2 hours before cooking so it reaches room temperature.
Pat it dry with paper towels.
Rub with olive oil (or butter).
Mix all seasonings together and coat the roast thoroughly.
2. Slow Roast
Preheat oven to 225°F (107°C).
Place roast fat-side up on a rack in a roasting pan.
Insert a meat thermometer into the thickest part (not touching bone).
Roast until internal temperature reaches:
115°F (46°C) for rare
125°F (52°C) for medium-rare
135°F (57°C) for medium
(This usually takes 2.5 to 3.5 hours, depending on size.)
3. Rest
Remove from oven and tent loosely with foil for 30–45 minutes.
The temperature will rise about 5–10°F during resting.
4. High-Heat Sear
Increase oven temp to 500°F (260°C).
Return roast to oven for 8–10 minutes to get a crispy crust.
Slice against the grain and serve.
Chef’s Tips
Always use a thermometer—that’s the key to perfection.
For extra flavor, dry-brine by salting the roast and leaving it uncovered in the fridge for 24 hours before cooking.
Serve with au jus and horseradish cream sauce for the classic touch.
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