Thursday 4 December
Of the various versions we've done and said they were according to New Joy, this is the one that actually is.
Rub the roast with olive oil, kosher salt, and black pepper.
Preheat the oven to 450º (and pop the roast in a bit early if it's cold from the fridge).
Roast for 10 minutes.
Lower heat to 250º and continue to roast until the meat reaches 130º, about 90 minutes for one over 3 pounds.
It turns out that our probe thermometer reads 5-7 degrees F higher than the meat actually is (at least, by our old instant-read thermometer, which has rarely let us down). So if you remove the meat from the oven when the probe beeps at 135º, its temperature can rise to an actual 135º while it rests under a foil tent for a seemingly-interminable 15 minutes.
About ten minutes before the beef came out of the oven, we popped a tray of oiled and salted asparagus onto the bottom rack, and while the roast rested, we raised the oven temperature back to around 400º to get it to crisp-tipped perfection.