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Feel like a gourmet chef when you prepare this top end roast. The meat is tender, flavourful and easy to cook. A premium roast cut from the rib.
Season with salt and pepper. Place fat side up on a rack in roasting pan. Insert meat thermometre into centre of roast. Cook, uncovered at 325ºF until thermometre reads 140ºF (medium rare) to 165ºF (well done) Remove roast from oven and place on cutting board. Form a tent with aluminum foil over the roast and allow it to rest for 10-15 minutes before carving. *Always carve a roast against the grain. *Beef is best cooked to medium
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