Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 450°F/260°C. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F/165°C and continue roasting for an additional 75 to 90 minutes. The internal temperature of the roast should be at 145°F/53°C for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Author's Comments
I have been using this recipe for years and has always been a favorite. Though if you use this you cannot make au jus from the drippings.
* IF you use a thermometer you cant go wrong with this recipe *
Instructions
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 450°F/260°C. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F/165°C and continue roasting for an additional 75 to 90 minutes. The internal temperature of the roast should be at 145°F/53°C for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
Author's Comments
I have been using this recipe for years and has always been a favorite. Though if you use this you cannot make au jus from the drippings.
* IF you use a thermometer you cant go wrong with this recipe *
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