quote:

Originally posted by ontmark:
Thanks everyone for the help and info especially on the slow cooking part.

Sorry for the late update. Everyone here has been coughing up goo the last week.

As I said in the OP that the wife was stressing a lot over the meat part.

So I took over. We rubbed it with a lot of course ground pepper and some Montreal Steak Seasoning and a little salt. In to the roasting pan and under the broiler on high for about 18 minutes. Took it out and flipped it over to do the same on the other side. Pulled it out and placed two layers Bacon on top of it. Back into the oven on the center rack and cooked it at 225 degrees for about 1.3 hours. Until the meat thermometer read 125 degrees in the center thick portion.

Let it set for 25 minutes.

Everyone had a sliced to their liking. The narrow tails were about Med Well and the thicker center about Med Rare.

Again thanks for all the help and info. Didn’t want to try the rosemary recipe for we tried something similar on a Prime Rib Roast and found it a little strong.






Good Eats