My friend Dotty Griffith, long the restaurant writer for the Dallas Morning News, has just revised and expanded her beloved work, The Texas Holiday Cookbook. One of the best and most useful recipes isn’t exactly a recipe at all, but it’s a terrific trick to have in your holiday cooking arsenal.
1 (8-pound) beef roast
Salt and pepper, or other seasoning
Remove roast from the refrigerator 1 hour before roasting. Preheat oven to 500 degrees. Season roast as desired. Place roast in an open roasting pan with shallow sides and cook for exactly 5 minutes per pound. For example, an 8-pound roast for should cook for 40 minutes. Turn off oven. Do not open the oven door Leave roast (no matter what size) in oven with heat off for exactly 2 hours. Remove roast from oven. It will be cooked medium rare.
Caution: This method produces a lot of spatter in the oven if you’re cooking a roast such as a standing rib with a thick layer of fat. Don’t be surprised at some smoke, and plan on cleaning the oven after the guests have gone home.
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