Featuring: Colvin Ranch Prime Rib roast or Sirloin Top roast
- 2 tablespoons Kosher salt
- 2 tablespoons vegetable oil
Defrost roast and pat dry.
Rub entire roast with up to 2 tablespoons Kosher salt, depending on size of roast, transfer to large plate and refrigerate uncovered, at least 24 hours.
Adjust oven rack to middle position and heat oven to 250 degrees.
Heat 2 teaspoons of oil in skillet over high heat until just smoking. Sear sides and top of roast until browned.
Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Insert thermometer, place in oven, and do not cover roast.
Roast until thermometer reads 140 degrees for medium rare. Tent loosely with foil and let rest at least 30 minutes. Note: A 5 pound roast will take up to 2-4 hours depending on level of doneness.