Quote:
Originally Posted by Flaming Choy
I've been using Michael Smith's method. Super easy and pretty good. 500 degrees for 30 min (for 2 bones), adjust for size, then turn off the oven and leave it in there for 2 hours. Don't open the oven door.
http://dinnerwithjulie.com/2012/11/1...h-hollandaise/
I adjusted it a little by adding garlic slivers and rosemary into the meat. |
This is how we do it now as well.... only you can adapt it for any roast depending on size. 5min per pound at 500 degrees then shut off the heat and leave it in the oven for 2 hours. Perfect medium rare everytime.