Tuesday, August 2, 2011
Wednesday, July 13, 2011
Tuesday, July 5, 2011
Wednesday, June 15, 2011
My most favorite beef meal but be careful it is an expensive cut and would be awful if it has not been prepared to your liking.
The roast which we bought was pre-tied!
Placed in cast iron skillet to retain juices for Au jus.
Rubbed with Plow boy's Bovine Bold
Preheat the oven to 450°F/232°C. Cook roast at this temperature for 15 minutes to sear the crust
Reduce heat to 325°F/163°C. This is a 5 bone roast so rule of thumb for medium rare 11to 13lbs for 2-2.5 hours. Medium rare is 130 to 135 degrees internal. I do not like poking the roast all the time. You can buy a cheap digital thermometer that has a probe that will stay in and run the cable out of your smoker or oven.
It was quite delicious!
Thanks for viewing