1. At least 3-4 hours before serving, place ROOM TEMPERATURE roast in a shallow pan, fat side up, resting on bones on a rack, sprinkle with salt, pepper and garlic salt.
2. Place in preheated 375F oven FOR EXACTLY 45 minutes.
3. Do not add water.
4. Do not cover.
5. Do not baste.
6. Turn oven off.
7. Leave roast in oven with door closed.
8. DO NOT OPEN THE OVEN DOOR (remember its the NO Peeking method).
9. Turn oven on again, at 375F for another 45 minutes before serving.
10. Remove from oven.
11. Let stand 15 minutes before carving.
12. Note: For a roast 10-12 pounds,leave in oven 60 minutes at the beginning and 60-90 minutes at the end for medium rare.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (380g)|
|Recipe Makes: 6|
|Calories from Fat: 929 (78%)|
|Amt Per Serving||% DV|
|Total Fat 103.2g||138 %|
|Saturated Fat 42.7g||213 %|
|Monounsaturated Fat 44.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 268.4mg||83 %|
|Sodium 596.1mg||21 %|
|Potassium 999.9mg||26 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 0.5g|
|Protein 61.6g||88 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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