New York Beef Roast
about 8 servings
2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon rosemary leaves, roughly chopped
2 teaspoons freshly ground black pepper, plus more for seasoning
1 New York Roast (about 7 to 8 pounds)
Preheat the oven to 450 degrees F and arrange a rack in the lower third.
Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour.
Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.
Reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Check the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Carve and transfer to a serving platter.