Ingredients
- Rare: 115 °F (46 °C). Any lower and the fat doesn’t really cook.
- Medium rare: 130 °F (55 °C).
- Medium: 145 °F (63 °C)…but why would you want to do that?
- Step 1: Turn your oven to “BAKE”, and set the temperature to 275 °F (135 °C).
- Step 2: Remove the roast from the plastic wrap. Rinse the outside and pat it dry.
- Step 3: Place the roast on the roasting rack, bone side down. (If the roast is boneless, put the side down where the bones used to be.)
- Step 4: Insert the tip of the meat thermometer in the exact center of the roast, or as close as you can manage.
- Step 5: Put the roast in the oven, with the thermometer facing outward so you can see it. Set a timer for 30 minutes. Note that it is not necessary to pre-heat the oven!
- Step 6: When the timer goes off, double-check that the temperature is approximately 275 °F (135 °C). If not, adjust accordingly.
Preparation
Step 1
Step 7: Now that the outside of the roast is warm, take the roast out of the oven and lightly baste it with butter, coconut oil, tallow, or any other solid fat. This will keep the outside from developing a hard crust.
Step 8: Put the roast back in the oven. Set a timer for one hour.
Step 9: After one hour, check the temperature reading on the meat thermometer. Double-check the oven temperature, and adjust if necessary. Note that the internal temperature of the roast will start rising rapidly once it hits about 100 °F—so you’ll want to start checking it fairly often.
Step 10: Once you see the internal temperature reach your target (115 °F – 130 °F), remove the roast from the oven.
Step 11: Let it sit for about 10 minutes. Drool.
Step 12: You can optionally shave some of the brown “crust” off the ends—but if you’ve basted it at 30 minutes as per step 7, it won’t be hard and shouldn’t affect the taste much.
Step 13: Slice, serve, and enjoy! If you’re bored with salt and pepper, horseradish is a delicious traditional topping.
EXECUTIVE SUMMARY
Bake at 275 °F until the center hits 115-130 °F. Yes, it’s that simple.