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1
Remove roast from fridge and let stand at room temp for one hour before cooking. Preheat oven to 500u00b0F.
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2
Slice 16 small slits with sharp knife throughout roast. Slice 16 small slivers of garlic. Carefully insert garlic slivers in slits, squeezing meat together after placing garlic slivers. Combine salt and pepper to taste and rub roast with mixture.
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3
Place on rack in roasting pan, fat side up. NEVER ADD WATER OR ANY LIQUID. Place in 500u00b0F oven for 20 to 25 minutes, or until meat is well-browned. Reduce heat quickly to moderate (325u00b0F) for reminder of roasting time.
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4
In reckoning roasting time, include searing period. COOKING TIME: RARE to MED-RARE: 18 minutes per pound (this will turn out rare; leave roast in for a few more minutes for med-rare); MEDIUM: 22 minutes per pound: WELL-DONE: 27 minutes per pound.
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5
Remove from oven and cover loosely with foil. Allow to stand for a full 15 minutes to allow juices to settle. Carve and serve.
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6
NOTE: IF YOU COOK THIS ROAST IN A CONFECTION OVEN, BE SURE AND SKIP THE SEARING PROCESS (20-25 MINUTES OF HIGH OVEN TEMP OF 500u00b0F), AS IT WILL OVERCOOK THE MEAT.
