Instructions

1. Purchase 1/2 pound of boneless roast or 1 pound of bone-in roast per person. For a rib roast, expect to get two servings per rib.

2. Calculate the cooking time needed at 300 degrees Fahrenheit. Multiply the weight of the roast by 15 minutes to find the minimum expected cooking time and by 20 minutes to determine the maximum expected cooking time. Use the meat thermometer to determine the actual cooking time, checking the roast with an instant-read meat thermometer 20 to 30 minutes before the minimum expected time.

3. Pre-heat the oven to 500 F. Place the roast on the rack of a roasting pan, fat side up. Rub the roast with olive oil and generously season the entire surface with salt and pepper. Garlic, rosemary, sage and thyme can also be used to season the exterior and form a nice crust.

4. Roast the meat at 500 F for 12 to 15 minutes to sear and lightly brown the outside.

5. Reduce the temperature to 300 F. Cook the roast for 15 to 20 minutes per pound, depending on the desired degree of doneness.

6. Check the internal temperature with an instant-read thermometer inserted into the thickest part of the roast without touching the bone. The roast is medium-rare when the meat thermometer indicates 130 F, medium is 140 F, medium-well at 150 F. Outer portions of the roast will be more cooked than the center. The roast will be most tender at rare to medium-rare, but the U.S. Department of Agriculture recommends cooking roast beef to at least 145 F for food safety.

7. Cover the roast loosely with foil and let it rest for at least 3 minutes and up to 15 minutes before slicing. Carve the roast across the grain. You should see small circles of meat in the first slice. If you see long strands, turn the roast 90 degrees to slice.