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Method :
Preheat
the oven to 450 degrees. Using a small sharp knife, make several
small slits in the fat along the top of the beef and gently insert
the garlic slices. Season the top of the beef liberally with the
pepper and paprika. Place the beef on a rack in a large flameproof
roasting pan. (The rack is optional, as roasting beef directly in
the pan doesn't result in less flavorful meat). Surround the beef
with the potatoes and onions and season the vegetables with the
salt, pepper and thyme. Roast the beef for 15 minutes. Reduce the
oven temperature to 325 degrees. Continue roasting until the
internal temperature reaches 125 degrees for rare beef, about 20
minutes per pound, or 1 hour to 1 hour 15 minutes total roasting
time. Baste the beef and the vegetables every 20 minutes or so and
turn the vegetables over so they brown evenly, being careful not to
leave the oven door open for too long.
Remove
the roasting pan from the oven and let the beef and vegetables sit
in the pan, loosely covered with aluminum foil, for 15-20 minutes
before carving. Use this time to prepare Yorkshire Pudding if you
like. Transfer the beef to a carving board and the vegetables to a
warm bowl. Remove any excess fat from the pan. Carve the beef. You
can either serve the bone with the meat still on it (to a very
hungry diner) or cut the meat off the bone. Serve the beef with the
pan juices poured on top. Pass the vegetables separately.
Makes 6 servings
Serve the beef with a simple
green vegetable (string beans with slivered almonds, Brussels sprouts, or
creamed or sautéed spinach). Of course, the classic accompaniments are
Yorkshire Pudding, Herbed Pepper Popovers, and ground horseradish or a
luscious concoction called Horseradish Cream.
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