This is the right method, but 145 degrees will get you a medium to medium well roast. For medium rare, I would not let it go past 130 in the final cooking time. Check the temperature before you turn the oven back on. Based on the size of the roast and the quality of your oven, you might already be at 130 after 2 hours with the oven off. Based on the pictures, most of those look medium well with very little pink. Remember that the ends will always be more cooked, so if you have guests that don't like medium rare, you can serve them the end pieces. And keep the yummy rare pieces for those of you that know better....
And yes, somebody else has published this recipe with her name on it, but I betcha her grandmother was already using this method before she became famous.
Was this review helpful?
2 users found this review helpful
This is the right method, but 145 degrees will get you a medium to medium well roast. For...