now someone tell me how to cook it so I don't ruin the thing!!!
Have roast at room temperature (about 2 hours counter time).
Apply dry rub if desired.
Preheat the oven to 450 degrees F.
Place the roast on a rack, fat-side up ( bones down) in a roasting pan.
Roast for 20 minutes.
Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium (120-135 degrees)
Let stand at least 15 minutes before carving (VERY IMPORTANT - this lets the meat reabsorb the juices so they don't come running out when you carve the meat.)
De-fat the pan juices and serve alongside the beef.
There are all sorts of rub options you can use - plain old salt and pepper works just fine.
The key is to have an instant read thermometer - cooking times are guess work and most ovens are mis-calibrated anyway!
A good piece of cow will stand on its own - it doesn't need a lot of fancying up.
der Brucer
