| 1. Bring roast to room temperature. Preheat
oven to 450F.
2. Coat all sides of the roast with extra-virgin
olive oil.
3. Sprinkle all sides with fresh cracked pepper
and a liberal amount of coarse Kosher or sea salt.
(This
step, particularly the salting, should be done as
close to the time the roast goes in the oven as possible.
It’s important not to let the roast sit for
long after it has been salted
4. Roast at 450°F for 10 minutes.
5. Lower oven temperature to 350°F and continue
roasting for about 2 hours to 2 hours and 10 minutes, or until roast
reaches an internal
temperature of 125-130°F (for rare) or 135-140°F
(for medium rare). |
