Use a meat thermometer for accuracy—aim for 130°F (54°C) for medium-rare.
Let the roast rest at least 20 minutes before slicing to retain juices.
Use coarse salt and pepper to create a satisfying crust.
Apply the Parmesan crust generously after searing to avoid burning the cheese.
Roast bone-in for better flavor and moisture retention.
Instructions
see continuation on next page
Instructions
Prep the Roast: Remove roast from the fridge 1–2 hours before cooking to bring it to room temp.
Preheat oven to 450°F (232°C).
Make the crust: In a small bowl, combine olive oil, black pepper, Parmesan cheese, minced garlic, and salt. Mix into a paste.
Rub the roast: Pat the roast dry with paper towels. Rub the seasoning paste all over the roast, including the sides.
Initial roast: Place roast in a roasting pan, fat side up. Roast for 20 minutes to create a crust.
Reduce temperature: Lower oven to 325°F (163°C) and continue roasting for 1.5 to 2 hours, or until internal temp reaches desired doneness:
Rare: 120–125°F (49–52°C)
Medium-Rare: 130–135°F (54–57°C)
Medium: 135–140°F (57–60°C)
Rest: Remove roast and tent with foil. Let rest 20–30 minutes before slicing.
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