- (around 5 lbs) Beef Baron Roast
- (5 cloves, minced) Garlic
- (2 tbsp) Extra virgin olive oil
- (2 tsp) Salt
- (2 tsp) Black pepper, ground
- (2 tsp) Dried thyme
- (a few) Rosemary sprigs
First, position the roast in a roasting pan with the fatty side facing upwards. In a separate small bowl, combine garlic, olive oil, salt, pepper, and thyme. Apply this mixture evenly over the entire roast. Allow the roast to rest at room temperature for no more than an hour.
Next, preheat your oven to 500°F (260°C).
Optionally, place rosemary sprigs on top of the fatty side of the roast. Place the roast in the preheated oven and let it cook for 30 minutes. Afterward, lower the temperature to 325°F (163°C) and continue roasting for an additional 90 minutes or until the internal temperature of the roast reaches 150°F (66°C) for medium-rare, or your preferred level of doneness.
Finally, remove the roast from the oven and transfer it to a plate. Cover the plate with foil and allow the roast to rest for 10-15 minutes before carving. This resting period helps the meat retain its juices, resulting in a more tender and flavorful dish. Enjoy!
Original Recipe by Meridian Farm Market.