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.
