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1
Meat cooked in this way will be perfectly pink from center to edge, with no brown heat ring on the outside and only a small portion of pink, which is the case with any other cooking method.
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2
Use lower simmering oven on the AGA, otherwise 200 degrees.
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3
Place roast rib-side down in roasting pan, add 1/2 cup of water. Score the roast. Stir together thyme, marjoram, pepper, and garlic. Rub all over the roast. Cover pan tightly with foil. Take the probe of an electronic thermometer and push it into center of the roast - center from ends and edges and center depth of thickness. Push right through aluminum foil.
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4
Use lowest rack.
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5
Set the internal temperature high limit of the thermometer to 118u00b0F. Figure about 1/2 hr. per lb. of roast; a 10lb. roast will take about 5 hours. Walk away and imbibe until the buzzer goes off.
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6
When roast reaches an internal temperature of 118u00b0F, remove roast from oven, leaving foil and probe intact; set on counter.
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7
It will continue to cook by itself. Allow it to raise to 128u00b0F, for 45 min. or so - great time to set the table, do the potatoes, squash, etc. Imbibe some more until buzzer goes off at 128u00b0F. Meanwhile, raise oven temperature to 500u00b0F.
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8
Once roast reaches 128u00b0F, remove foil and probe. Place in upper AGA oven or 500u00b0F oven for 15 minutes to crisp and brown.
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9
Remove roast from pan and allow to stand for 5 minutes while preparing gravy from the drippings.
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10
Combine mayo, horseradish, and chives. Whip cream; fold into mayo mixture, chill until serving time.
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11
Carving: Remove rib-rack, set aside. Turn back over, fat side up and slice into 1/2 to 3/4 inch slices; serve.
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12
Roast should be perfectly pink throughout except for ends, which are for the well-done requests.
