🔥 Instructions
1. Bring to Room Temperature
Remove the roast from the fridge 3–4 hours before cooking so it cooks evenly.
2. Prepare the Seasoning
In a small bowl, mix:
olive oil, garlic, rosemary, thyme, salt, pepper, onion powder, and paprika.
Rub the mixture all over the roast. If using Dijon mustard, coat the meat first, then apply the seasoning rub on top.
3. Preheat the Oven
Preheat your oven to 500°F (260°C).
4. Roast at High Heat
Place the roast fat side up on a rack in a roasting pan.
Roast at 500°F (260°C) for 15 minutes to sear and create a crust.
5. Reduce the Heat
Without opening the oven door, reduce heat to 325°F (160°C) and continue roasting:
- 15 minutes per pound for medium-rare (internal temp ~130°F / 54°C)
- 17 minutes per pound for medium (internal temp ~135°F / 57°C)
- 20 minutes per pound for medium-well (internal temp ~145°F / 63°C)
Use a meat thermometer for precision — it’s key for perfect doneness!
6. Rest Before Slicing
Remove from oven and tent loosely with foil.
Let it rest 20–30 minutes — juices will redistribute, and the roast will stay tender and moist.
🥩 Carving & Serving
Carve against the grain into thick slices and serve with:
- Au jus (pan drippings with beef broth)
- Horseradish cream sauce
- Roasted garlic mashed potatoes or Yorkshire pudding
💡 Tips for Success
- Use coarse salt — it helps form a beautiful crust.
- Never skip the resting period.
- If you want a smoky flavor, add a touch of smoked paprika to the rub.
Would you like me to include a horseradish cream sauce recipe or an au jus gravy to go with it?
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