Written by Derek Wilkins
- Allow roast to come up to about room temperature. Preheat oven to 500°.
- Dry Roast with Paper Towels, then rub roast with a premium Olive Oil or even better softened Duck Fat.
- Now season roast liberally with The Butcher’s Market House Seasoning or with a combination of sea salt, fresh cracked pepper, fresh chopped garlic and herbs. Be conservative with salt, as it will draw out the moisture during cooking.
- Place the roast with the fat cap side up (if bone-in, place bone down) in a roasting pan.
- Preheat oven to 500°. Cook roast at 500° for only 20 min, for a good sear.
- After 20 minutes REMOVE ROAST.
- Drop the oven temperature to 250°.
- Return roast to oven and cook for approximately 15 min per pound or internal temp is reached.
- The best method is a leave-in thermometer. Push the thermometer into the center of the roast. Be sure not to push all the way through.
- For Medium Rare remove roast at an internal temperature of 125°. • For Medium remove roast at internal temperature of 130°.
- Let the roast rest for about 20 minutes, the temperature of the roast will rise 5° during the resting process. Slice and enjoy with a premium Au-Jus & Horseradish.
