- Crushed red pepper flakes for heat
- Lemon zest to brighten the flavor
- Smoked paprika for an earthy kick
- Horseradish cream or au jus for serving
- Butter rub mixed with herbs for added richness
Tips for Success
- Bring meat to room temperature before roasting for even cooking.
- Use a meat thermometer for accuracy—aim for 130°F (54°C) for medium-rare.
- Let the roast rest at least 20 minutes before slicing to retain juices.
- Use coarse salt and pepper to create a satisfying crust.
- Apply the Parmesan crust generously after searing to avoid burning the cheese.
- Roast bone-in for better flavor and moisture retention.
Instructions
- Prep the Roast: Remove roast from the fridge 1–2 hours before cooking to bring it to room temp.
- Preheat oven to 450°F (232°C).
- Make the crust: In a small bowl, combine olive oil, black pepper, Parmesan cheese, minced garlic, and salt. Mix into a paste.
- Rub the roast: Pat the roast dry with paper towels. Rub the seasoning paste all over the roast, including the sides.
- Initial roast: Place roast in a roasting pan, fat side up. Roast for 20 minutes to create a crust.
- Reduce temperature: Lower oven to 325°F (163°C) and continue roasting for 1.5 to 2 hours, or until internal temp reaches desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 135–140°F (57–60°C)
- Rest: Remove roast and tent with foil. Let rest 20–30 minutes before slicing.
- Garnish & Serve: Optionally garnish with fresh herbs and serve with horseradish cream or au jus.
Description
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