A big roast can look intimidating, but don't worry, they're far easier to prepare than you might think. This holiday season, we're all about the Strip Loin Roast; a nice fat cap, and marbling throughout create a tender and juicy roast with tons of dry aged flavor.
We've created these guidelines around our limited edition Strip Loin Roast, but this recipe can also be used for Rib Roast, Round Roast, and even our Pork Loin Roast (just adjust the final internal temperature and skip the Roast Beef Seasoning).
Kosher Salt & Pepper
While oven is preheating to 500ºF, season your roast. Either fully coat with Roast Beef Seasoning, or season liberally with Kosher salt and ground pepper.
Cook fat-side up for 15 minutes, or until the roast is browned and fat begins to crisp.
Lower the temperature to 225ºF, and continue to cook for 45 minutes to 1 hour and 30 minutes, depending on roast size and desired doneness. For medium rare, remove your roast from the oven when the internal temperatures reaches 135ºF.
Rest for a minimum of 10 minutes before slicing.