Oven-roast at a low temperature to the doneness you like and carve into thin slices to serve.
METHOD
- SEASON ROAST Place in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast avoiding fat or bone.
- OVEN-SEAR by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
- REDUCE heat to 275°F (140°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Bone-in roast can take 30 to 45 minutes less.)
- COVER with foil and let stand for at least 15 minutes before carving into thin slices.
Note: I always use the method from the beef experts at Canada Beef
| Average Cook Time (Hours) | ||
| Weight (kg/lb) | Medium Rare 145°F (63°C) | Medium to Well-Done 160°F (71°C) or Greater |
| 1 kg (2 lb) | 1-3/4 to 2-1/4 | 2 to 2-1/2 |
| 1.5 kg (3 lb) | 2 to 2-1/2 | 2-1/4 to 2-3/4 |
| 2 kg (4 lb) | 2-1/4 to 2-3/4 | 2-1/2 to 3 |
| 2.5 kg (5.5 lb) | 2-1/2 to 3 | 2-3 to 3-1/4 |