I rarely comment on recipes, but this one deserves it. The rub recipe was spectacular. I had a 5.5 lb. sirloin tip roast; my only modification was using freshly minced garlic rather than garlic powder. This was the perfect amount to cover the roast. I did this about 2 hours prior to cooking time and let it sit (tented) in the fridge prior to cooking. I let the roast sit at room temperature for about 30 minutes prior to placing it in a 350 degree oven for 1 hour and 15 minutes; after that time I turned the oven off and let it sit in the oven for an additional 15 minutes, removed it and let it rest for another 15 minutes prior to carving.
The roast was extremely rare. While I like rare meat, not all of my guests do, so it was a bit of a hack job on the roast to get the most-cooked pieces from the exterior edges. Later carving of the remaining (very rare) section was easy and will make for wonderful sandwiches, but a larger roast needs a whole lot more cooking time than just over an hour.
Again, the rub was phenomenal! This is definitely a keeper and I will try it again (adjusting cooking times) and I'll give it a shot on a pork roast as well.
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I rarely comment on recipes, but this one deserves it. The rub recipe was spectacular. I had...