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Post by wizardoftrance on Jan 2, 2023 13:52:33 GMT -5
Generously salt and pepper roast all over, then wrap in cling wrap and place in refrigerator overnight.
The next day; preheat oven to 250deg, remove cling wrap from roast and season outside of roast as desired (I like thyme, rosemary, garlic powder).
Place roast on a rack on a low sided cookie sheet, insert temp probe into center of thickest part of roast and place roast in oven.
When internal temp of roast is 120deg, remove roast from oven, remove probe, and cover in foil (to retain heat) and allow roast to rest 45 minutes.
After roast is rested, turn up oven to 500deg, brush soft butter on exterior of roast (and more seasonings if you desire) then place in oven for 15 minutes to sear.
After 15 minutes at 500deg remove roast from oven and it is ready to eat. (It has already rested).
Pink from edge to edge, done to perfection.
Enjoy!
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Post by mach12 on Jan 2, 2023 18:39:49 GMT -5
Looks great and another one I look forward to trying. You sure come up with some good stuff. We've been buying these meat packs that sometimes have rib roasts in them, though lately it's been round roasts labeled as London Broil. That's a tough cut and needs to be marinated so probably not the best to use to try this so I'll have to keep my eyes open for packs with rib roasts. When I was a kid in high school I worked in a meat packing plant and the boss would give us rolls of rib roast and other great cuts all the time and man do I wish they were still around. I'd work for product!
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Post by wizard0ftrance on Jan 3, 2023 0:29:44 GMT -5
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