DIRECTIONS:
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Preheat the oven to 450F.
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For the most predictable results, insert a meat thermometer into the thickest
part of the beef, being careful not to let the tip of the thermometer touch
any fat or bone.
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Place the beef, fat side up, in a large shallow roasting pan.
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(It is unnecessary to use a rack, since the ribs of the roast form a natural
rack)
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Roast the beef undisturbed in the middle of the oven for 20 minutes.
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Reduce the heat to 325F and continue to roast, without basting, for about
90 minutes, or until the beef is cooked to your taste.
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A meat thermometer will register 130 degrees to 140 degrees when
the beef is rare. 150 degrees to 160 degrees when medium. 160 degrees
to 170 degrees when it is well done.
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If you are not using a thermometer, start timing the roast after you
reduce the heat to 325F.
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You can estimate approximately 12 minutes per pound for rare beef, 15
minutes per pound for medium and 20 minutes per pound for well done.
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Transfer the beef to a heated platter and let it rest for at least 15 minutes
for easier carving.
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If you plan to accompany the beef with Yorkshire pudding, increase the
oven heat to 400F as soon as the beef is cooked.
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Transfer the roast from the oven to a heated platter, drape foil loosely
over it, and set aside in a warm place while the pudding bakes.
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If you have two ovens, time the pudding to finish cooking during the 15
minutes that the roast rests.
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To carve, first remove a thin slice of beef from the large end of the roast
so that it will stand firmly on this end.
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Insert a large fork below the top rib and carve slices of beef from the
top, separating each slice from the bone as you proceed.
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Traditionally, roast beef is served with its own juices and with a horseradish
sauce.
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