by Marsha L. » Tue Dec 20, 2011 8:14 am
Bev, it's super easy - just rub the outside with salt and pepper (and a little rosemary if you're feeling fancy) and let it sit out for about an hour to come closer to room temp. Put it on a wire trivet or roasting rack (fat side up) in a roasting pan with some liquid underneath. The liquid can be water or chicken broth, and you can put some onions, carrots, celery under the rack if you want to make a sauce out of it later. Roast it at a high temp until you get a nice color on the outside (maybe 10 minutes) and then turn the oven down to 225 and just let her go until internal temperature reaches 140 if you like it rare or 145 if you like it more done. This may take a couple hours. The internal temperature may seem like it's never gonna get there, but be vigilant; at some point it will accelerate how fast its' temp is going up.
When it's done, be sure to let it rest for 10 or 15 minutes in order to let the juices redistribute before you slice it. Done deal.
Marsha Lynch
LEO columnist, free range cook/food writer/food stylist
