After searing, reduce the oven temperature to 325°F (160°C) without opening the door. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast (away from the bone) to monitor progress:
Rare: 125°F (52°C)
Medium-Rare: 135°F (57°C)
Medium: 140°F (60°C)
Well-Done: 150°F (66°C)
Cooking times vary depending on the size of the roast. For a general guide, plan for about 15–20 minutes per pound after the initial sear.
Step 4: Rest the Roast
Once the roast reaches the target temperature, carefully remove it from the oven and transfer it to a cutting board. Loosely tent it with aluminum foil and let it rest for 15–20 minutes. This step is essential — it allows the juices to redistribute, resulting in a tender and juicy roast.
Step 5: Slice and Serve
After resting, use a sharp carving knife to slice the roast across the grain into thick, even slices. For bone-in roasts, you can remove the bones first or slice between them for hearty, bone-in portions.
Arrange the slices on a warm platter and serve immediately. Pair with classic sides like mashed potatoes, roasted vegetables, or Yorkshire pudding for a festive feast.
