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Directions
To make a roast come out just like you get in a restaurant, cook as follows:
Pre-heat oven to 200 degrees F. (no hotter!)** see below!
Place roast fat-side up in a shallow cooking pan on a rack (unless a rib, ribs form their own rack). Season as you like, add 1/2 cup water and cover tightly with aluminum foil.
Insert the probe of an electronic thermometer through the thickest part of the meat, so the tip is in the center of the roast, puncturing thru the aluminum foil.
Set the thermometer to beep when the internal temperature reaches 120 F. Allow approx. 45 min. / lb.
When it's 120 F., pull roast, thermometer and all from the oven and sit on top of the stove or counter. Let sit, still covered and with probe intact, until internal temperature rises to 130 F. (it will cook by itself-about 1/2 hr. to hour).
Meanwhile, raise temp. of oven to 500 F. When roast reached 130 F., pull out probe and remove foil, then let brown for 15 min. in hot oven.
Pull out and remove roast from pan, use drippings to make gravy while roast is 'setting' (juices congeal, about 15 min). Carve and enjoy! Roast will be evenly pink from edge to center without the usual brown ring to a small pink center when cooked at a higher temp, and will be very moist.
**Water boils at 212 deg. F., and you boil out the moisture from each cell when cooked at a higher temp, making roast brown and dry, overcooking the outer 1/2 to get the inner half done. This takes longer but the results are spectacular, just like it's served in a fine restaurant!
By Pops Fassett from Fort Worth, Tx.
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