roast that roast, rest that roast

Cover with foil and roast for 10-12 minutes per pound. When the internal temperature reaches 110, remove roast from the oven and crank up the oven to 500 degrees. Return the roast to the oven and cook for 20 minutes, or until internal temperature reaches 120 degrees for rare or 125 for medium rare. Any more cooked than that and you’re on your own, buddy. Remove roast from oven and allow to rest for at least 20 minutes to keep all the juices inside, where they belong.