Unwrap the Roast from the packaging and place on a banking sheet fitted with a wire rack if you have it.
Leave in the refrigerator, uncovered for up to 7 days. (This is optional. I find that dry aging meat in your fridge produces a much tastier and tender roast.)
On the morning that you are roasting, remove the roast from the refrigerator and cut off any discolored pieces. There should not be much if any at all.
Coat roast with olive oil and massage in the seasoning to fully cover the entire roast, including bones. Return roast to refrigerator.
2-3 hours prior to your roasting time, remove the roast from the refrigerator and set on the counter (away from the dog) to temper. (Bring to room temperature)
Adjust your oven rack so that you'll be roasting on the lower third of the oven.
Preheat oven to 450 degrees. Place meat, fat side up on the roasting pan. (On wire rack if you have it.)
Roast meat for 20 minutes at 450 degrees.
Reduce oven temperature to 325 degrees and continue to roast, for 20 minutes per pound or until the internal temperature reaches 125-130 degrees. (e.g. 12 lb roast = 4 hours of roasting)
Remove roast from oven and let rest on cutting board for 30 minutes with a large piece of tin foil loosely covering the roast. I highly recommend using a cutting board that has juice grooves.
If not making gravy, slice and pour juices from the board over the roast and serve.
Gravy Recipe:
Strain juices from the roasting pan and carving board into a fat separator.
Pour roasting juice through a fine mesh strainer, into a small pan and heat on low.
Add 1-2 cups of beef broth and bring to boil. Add more or less broth depending on your liking.
In a small bowl, make a cornstarch slurry by whisking 2 tbsp cornstarch and 1.5 tbsp water.
wisk until no more lumps. Wisk into your pan until the desired consistency is reached. Season as needed with salt and pepper.
Ingredients
Directions
Unwrap the Roast from the packaging and place on a banking sheet fitted with a wire rack if you have it.
Leave in the refrigerator, uncovered for up to 7 days. (This is optional. I find that dry aging meat in your fridge produces a much tastier and tender roast.)
On the morning that you are roasting, remove the roast from the refrigerator and cut off any discolored pieces. There should not be much if any at all.
Coat roast with olive oil and massage in the seasoning to fully cover the entire roast, including bones. Return roast to refrigerator.
2-3 hours prior to your roasting time, remove the roast from the refrigerator and set on the counter (away from the dog) to temper. (Bring to room temperature)
Adjust your oven rack so that you'll be roasting on the lower third of the oven.
Preheat oven to 450 degrees. Place meat, fat side up on the roasting pan. (On wire rack if you have it.)
Roast meat for 20 minutes at 450 degrees.
Reduce oven temperature to 325 degrees and continue to roast, for 20 minutes per pound or until the internal temperature reaches 125-130 degrees. (e.g. 12 lb roast = 4 hours of roasting)
Remove roast from oven and let rest on cutting board for 30 minutes with a large piece of tin foil loosely covering the roast. I highly recommend using a cutting board that has juice grooves.
If not making gravy, slice and pour juices from the board over the roast and serve.
Gravy Recipe:
Strain juices from the roasting pan and carving board into a fat separator.
Pour roasting juice through a fine mesh strainer, into a small pan and heat on low.
Add 1-2 cups of beef broth and bring to boil. Add more or less broth depending on your liking.
In a small bowl, make a cornstarch slurry by whisking 2 tbsp cornstarch and 1.5 tbsp water.
wisk until no more lumps. Wisk into your pan until the desired consistency is reached. Season as needed with salt and pepper.