From our Chef Butcher
“What I like to do is… Stir together butter, salt, pepper, sage, rosemary and oil in a small bowl. Spread evenly over the roast and chill, uncovered for 12 hours or up to 24 hours. Remove roast from the refrigerator and let stand at room temperature for 1 hour. Preheat oven to 425F. Place roast on a lightly greased rack in a roasting pan. Bake at 425F for about 15-20 minutes to sear the outside of the roast. Reduce oven temperature to 325F and continue to bake until a meat thermometer inserted in thickest portion registers 120F to 130F for medium-rare or 130F to 135F for medium. (about 1 hour and 30 minutes.) Let stand for 20 minutes. Remember to save the drippings for gravy!”
Click here to print our Doneness chart!