Perfect Roast

By Dottiejk

Ingredients

• 1 boneless rib roast; 5-5 1/2 pounds
• 3 tablespoon olive oil
• 4 teaspoon kosher salt
• 1 tablespoon ground black pepper

Preparation

Step 1

1. Remove wrapping and place roast on flat wire rack over .paper towel
lined baking sheet in refrigerator for one to three days.

2. Remove roast from refrigerator and trim off all fat and any hard, dried,
exterior surfaces. Rub roast with 2 tablespoons olive oil; let roast stand
at room temperature for one hour.

3, Preheat oven to 250°F

4. Combine salt and pepper in small bowl; season all surfaces of roast with
mixture, pressing to make salt and pepper adhere.

5. Heat remaining tablespoon oil in 12 inch heavy-bottomed ovenproof
skillet over medium high heat until smoking; set roast in skillet, fat
trimmed side down, and cook until well browned, about 3 minutes. Using
tongs to turn roast, brown on all sides, 2 to 3 minutes on each side. Turn
roast fat trimmed side up, set skillet in oven, and roast until instant
read thermometer inserted into center registers 120 to 125 degrees, 40 to
50 minutes. Using potholders to handle skillet, transfer roast to cutting
board, loosely tent roast with foil, and let roast rest 20 minutes. With
sharp carving knive cut into 1/4 inch slices; serve.