To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
The night before or at least 2 hours before roasting make the rub for the roast.
Add the garlic, olive oil, and onions to a blender and pulse until a smooth puree
Add the fresh minced herbs to the puree, stir to mix.
Spread this mixture on all sides of the roast and place the roast bones down in a roasting pan. The bones act as the roasting rack. Loosely cover.
Preheat oven to 500°F
Bake the roast uncovered in the 500° oven for 30 minutes. (this sears the outside, locking in the moisture)
At the end of 30 minutes reduce the oven temperature to 350°F, lightly tent the roast with foil and cook for 2 more hours. At the end of the first 90 minutes check the internal temperature of the roast with a thermometer*
Continue checking the temperature every 15 minutes until the internal temperature reaches 140 degrees. Remove the roast and leave tented while the roast rests for 15 minutes. The final temperature of the roast should be a perfect 150°F.
Serve with gravy and my Garlicky-Herb Roasted Potatoes and Herb Roasted Butternut Squash.