There are few things more stunning at a holiday table then a beautiful roast (perhaps with the exception of my Uncle Irv, his ties could have stopped traffic!). It is truly the centerpiece of the meal and should therefore be given the respect that it deserves. Does that mean you should gussy it up with sauces and rubs. Nope. Treat your roast just as you would a steak or a chop—salt, heat and time, that’s all you need (oh yeah, and a meat thermometer).
Here are some tips to get you started:
1. Always bring your roast to room temperature before you cook it.
2. Preheat your oven to 375 degrees
3. Prepare a heavy roasting pan with a rack that fits snugly in the bottom. If you don’t have a rack, get creative: use “canoe-shaped” marrow bones (mmm, marrow butter) or layer vegetables like carrots and parsnips to form a stand for your roast.
4. Evenly coat the roast with a thick layer of coarse salt, we recommend sea salt but kosher salt works as well. Don’t get too fancy here, finishing salts like Maldon and smoked salts are wonderful but this is not their show. Place the roast on your rack.
5. Place the roast in the lower third of the oven. We suggest about 15 min. per pound (that’s standard) but keep an eye on the prize because depending on your oven, whether the roast is bone-in or boneless etc. it could cook more slowly or a whole lot FASTER. Use your meat thermometer to gauge approximate time to finish—you are looking to pull it out at 115-120 degrees.
(For bone-in roasts: if the tips of the bones are burning cover with foil, you can always tent your roast with foil as well if the top is getting too brown, just decrease cooking time)
6. When using a meat thermometer carefully insert the tip into the thickest part of the roast but do not touch the bone. It is always better to remove the roast too early than too late. You can always continue to cook a single piece for the guest that insists that they like their meat like shoe leather (their loss).
7. Transfer the roast to a cutting board and let rest for at least 20 minutes.
8. Discard the string and thinly slice the roast, cutting between the bones if bone-in. Pile bones on serving platter and let your guests fight over them. If you also roasted marrow bones this is a good time to pull out the bread, a marrow spoon (doesn’t everyone have one?) and pass those around as well.
10. The unsliced portion of the roast can be refrigerated for up to 3 days (though it will not look as pretty it will still be delicious). The sliced beef can be refrigerated for 24 hours.