This Month's Recipe

Bring roast to room temperature. Season with salt, pepper and a garlic powder on the top fatty side of roast. Rub sides with a little soft butter to keep moist. Place roast, fat side up, on a rack in a 2-½ inches deep roasting pan.

Place roast in 450-degree oven. Let cook for about 15 minutes to crisp exterior. After 15 minutes, remove roast from oven and allow oven to cool to 325 degrees. Once oven has cooled, place roast back in oven and continue roasting at 325 degrees for about 60 to 70 minutes, basting every 20 minutes with accumulated fat in the pan. Start checking temperature after a half hour of roasting and every 7 to 8 minutes thereafter until desired interior temperature is reached. Remove roast from the oven. An interior temperature of 130 degrees should give a medium to rare cooking; 140 degrees will make it more done and 120 degrees, rarer.

Drain fat from roasting pan and add a good beef stock. Heat mixture to dislodge any roasting juices and serve with the roast. A rare roast will not generate much pan juices and you will have to resort to a good stock for enough sauce.

Serve with fresh cooked green vegetables and a salad. A dark beer or good dry red table wine will compliment the meal.

Bon Appetit!