This is a great recipe....and I love the method. I used some crushed garlic in my butter compound and also added a bit of olive oil to bring up the smokepoint. At 500 degrees, butter smokes in my oven....but it is a bearable amount and if you have good ventilation, the results are well worth it! Because I have a smaller electric oven, it cools a bit too quickly for this recipe. (which I knew going into it and the Chef's instructions are quite clear about a full size oven). After my sear time of 5 minutes a pound, I reduced the cooking temp to 250 degrees. Since I did not turn the oven off completley, I also let it rest about 20 minutes before carving. I took a nine pound roast out at 134 degrees and it rose to 136 over about 20 minutes. Meat was perfect. Great recipe and easy to make!
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This is a great recipe....and I love the method. I used some crushed garlic in my butter...