1 clove of garlic
1 Tbsp Lawry’s seasoning salt
2 Tbsp Ground Pepper
¼ tsp of paprika
1 Tbsp of Onion powder
1 Tbsp of minced garlic
2 glasses of Domaine Montel Merlot
To Season the meat: I put garlic slivers inside the meat (if you like garlic). I use Lawry's salt and salt all sides, ground pepper (a lot of pepper) on all sides, garlic salt (or powder if you don't want it too salty) on all sides, onion salt or powder on all sides, I rub minced garlic on the top for the crusty flavor and put a little extra ground pepper, and any other spice that you like. I put a little paprika - just because I like it! You are going to want to cook this bone side down or fat side up if you don’t have “bone-in”.
Now, you take the weight of the meat and multiply it by 7 (7.5 for well and 6.5 for rare). Heat the oven to 500 and when it is ready you cook it for the total of your multiplication (ie if the roast is 5.46 pounds x 7 minutes = 38.22 minutes at 500). After that time turn off the oven…..NEVER open the oven door and let it slow cook for about 2-2.5 hours. Remove and cut. If you need put it back in the oven for warming purposes make sure it is on its lowest setting - it will continue to cook.
Sauces: You can use Knorr's Au Jus sauce. And I like to take horseradish and mix it with a little mayo for a horseradish sauce. We actually just eat the horseradish strait - but I think that might be a little too strong for most people!
Now, if you are wondering where the wine is….here it comes…….pour two glasses of Domaine Montel Merlot (one for you and the other for your dinner partner!) and have a luxurious meal in your own home.
We also like to steam green beans or asparagus and top with Knorr’s Béarnaise sauce for our veggies!
Enjoy!! I know we do at least twice a month!!!!