THE MAGAZINE

Whether we're talking about the most expensive rib roast or a more humble cut of beef, this is the method I use to ensure great taste and tenderness.

Many recipes call for starting the roast in a very hot oven, around 375 to 400 degrees for a period of 10 to 15 minutes, and then reducing the heat to a much lower 275 degrees. I prefer to season the meat generously on the outside as well as creating pockets of seasonings in the roast and browning on all sides before placing in a low oven. This seals juices and caramelizes the surface of the meat in a way that won't happen in the oven alone. Meat thermometers are, of course, a great way to gauge cooking times, however keep in mind that when you pull the roast out of the oven to rest before serving it will continue to cook. A reading of 140 degrees will indicate rare to medium rare doneness.

Allow 18 to 20 cooking time per pound of meat.

• 5 to 6 pound beef roast of your choice
• 2 to 3 garlic cloves, chopped
• 2 cups large chunks of onion plus 1 tablespoon finely chopped
• 1-1/2 to 2 teaspoons dried oregano
• Sea salt and cracked black pepper to taste
• 1/4 cup olive oil
• 1/3 cup chopped parsley
• 1 teaspoon Worcestershire sauce

Bring roast to room temperature and dry with paper towels to remove surface moisture. With a knife make small slits in the roast or if using a rolled roast you can place seasonings between layers of meat that have been tied together. Combine half of the garlic, the chopped onion and oregano and season roast (in slits or in layers). Generously season all sides of roast with salt, pepper and oregano.

Preheat oven to 275 degrees. In a heavy pan heat olive oil and brown roast well on all sides. Remove from heat and if using meat thermometer, place in roast now. Arrange fat side up, add parsley, remaining garlic and onion chunks to pan and sprinkle roast with the Worcestershire sauce. Place in oven, uncovered and roast until desired doneness. Add a 1/4 cup or more water or wine to pan as needed. Remove and tent with aluminum foil for 30 minutes to rest and for juices to redistribute. Strain juices and pour over sliced roast and onions.