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1
Rinse the roast and dry completely.
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2
Wrap in cheesecloth.
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3
Place on a rack on a sheet pan in the back of the fridge fat side up.
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4
After 24 hours replace the cheesecloth with a new piece of cheesecloth and place the roast back in the fridge for 9 to 11 days.
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5
I put it in the spare fridge and forget about it.
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6
When you take it out of the fridge after the 9 to 11 days, the roast will have a hard shell-almost like a beef jerky.
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7
You cut that part off.
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8
The cheese cloth alows the roast to breath enough without actually getting moldy.
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9
This step makes the meat super tender, like you dont need a knife to cut it tender.
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10
You want to cut off all the discolored parts.
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11
Rub the roast in the olive oil.
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12
Mix the spices together for the rub and rub it all over the roast.
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13
Let the roast reach room temperature.
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14
Preheat the oven to 500 degrees.
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15
Line a roasting pan with some carrots and onions.
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16
Place the roast on top of the vegetables and add some water to the bottom of the pan to line it.
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17
Now you can put the roast in the oven and cook it for an hour and then turn off the oven for 2 1/2 hours making sure to leave the oven door closed.
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18
Or you can put the roast in the 500 degree oven and immediately turn the heat down to 450 degrees and cook it for 40 minutes.
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19
After 40 minutes, turn the oven down to 275 degrees and cook for 2 hours.
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20
Ive done it both ways and each way makes a perfect medium-rare roast.
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21
If you prefer to have your roast more done, adjust cooking time accordingly.
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22
Let the roast rest for 15 minutes before you cut into it.
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23
Make sure to serve it with the carmelized carrots and onions.
