Roast Beef

Good roast beef will always remind me both of Mom, who cooked one pretty much every Sunday night for a formal meal in the dining room, and of Holly’s father who is a serious beef afficionado. This recipe is his and it may not pass the cardiologist’s requirements for sodium intake but it is well worth the risk.

ingredients

Very good quality roast. I have learned not to waste time with cheaper cuts- eat hamburger instead and save up for a good prime rib or tenderloin.
Coarse black pepper
Sea salt
Olive

directions

1
Pat the roast dry, coat with olive oil, mix together the salt and pepper in equal amounts, pat that mixture, thickly!, all over the roast.
2
Roast in the oven at 350°F until desired doneness (15-20 minutes per lb for rare or 20-25 minutes per lb for med. rare) or barbeque it. I cook it to rare as it can be microwaved up to well done if a guest prefers it that way. Either way, stay close to enjoy the aroma.

Source: Katherine