Cooking Tip:

Our simple approach to roasting this cut allows the full flavor of the beef to speak for itself. Remove the netting. Season liberally with salt and pepper, and sear the fat side of the roast in a large, hot and dry cast iron pan. Preheat the oven to 425 degrees F. Place roast on a rack in a pan and then into the oven. Cook at 425 degrees F for 30 minutes then reduce heat to 325 degrees F and cook for around an hour, or until internal temperature reads 125 -130 degrees F. A crucial step is to let it rest for 15 to 20 minutes. It will continue to cook while it is resting.

The carving of the roast makes all the difference in its presentation. With a long knife, cut lengthwise between the bones. Lay the two pieces on their sides and carve out the kernel of fat between the bone and skin. Don’t waste this precious fat --set aside and use for sautéing potatoes (a chef secret). Separate the bones from the meat, and set them aside. Carve out the eye of the roast, that is, the meaty center, and cut into slices. Fan the slices out on a platter to serve. You may wish to lay the curved bones out beside the meat, or keep them in the kitchen for the cook to snack on!