About 1 hour before you plan to cook your roast, remove it from the refrigerator.
Preheat your oven to 450º - 500º degrees
Place the roast into a roasting pan, ribs down. (no rack needed – the ribs will serve as the rack).
Pat the meat dry and coat the roast with a fair amount of the Grey Salt.
Place the meat, uncovered, into your preheated oven.
Roast at 450-500 degrees – uncovered – for 20 minutes.
Reduce the heat to 350 degrees and continue roasting to desired doneness.
The estimated cooking time is as follows:
Following the initial 20 minutes,
18 minutes per pound for rare
22 minutes per pound for medium
Allow the roast to rest for 5 minutes after removing from the oven before carving.
De-fat the pan juices and serve along side the beef.
Serve with Horseradish and/or reserved pan juices.
Consider saving the fat and some of the drippings for making Yorkshire Pudding.