🔥 Instructions:
Prep the Roast Remove roast from fridge 2 hours before cooking to bring to room temperature. Pat dry with paper towels. Rub all over with olive oil and season generously with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
Roast Low and Slow Preheat oven to 225°F (107°C). Place roast bone-side down on a rack in a roasting pan. Roast until internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare—about 3–4 hours, depending on size.
Rest and Sear Remove roast and tent loosely with foil. Let rest for 30 minutes. Increase oven to 500°F (260°C). Return roast for 10 minutes to crisp the crust.
Slice and Serve Carve between bones into thick slices. Serve with au jus or creamy horseradish sauce.
🍷 Serving Tips:
Pair with garlic mashed potatoes, creamed spinach, or Yorkshire pudding.
Use pan drippings for a rich gravy or jus.
Leftovers make incredible sandwiches or hash.
