Step 1

Rub 2 tablespoons kosher salt over entire roast. Transfer to a large plate, and refrigerate, uncovered, for at least 24 hours or up to 4 days.

Step 2

Take the roast out of the refrigerator and let it sit on the counter for an hour to raise the roast temperature.

Step 3

Adjust oven rack to middle position and heat the oven to 200°F. Set a V-rack or wire rack in a rimmed baking sheet.

Step 4

Heat oil in a 12-inch skillet or a large griddle until just smoking. Sear sides and top of the roast until browned, 6 to 8 minutes total. Let meat cool for 10 minutes. Transfer roast, fat side up, to the prepared rimmed baking sheet and season with pepper and any other desired seasonings. There is no need for further salt. Insert a thermometer-probe into the center of the roast without touching any bone. I roasted it until the meat registered 120° (or your desired temperature).

Step 5

While the roast is in the oven make the batter for the Yorkshire pudding. Cover it and let it rest until the roast is finished.

Step 6

Remove roast from the oven but leave it on the baking sheet, do not remove the thermometer-probe, tent loosely with aluminum foil, and let rest for another 20-30 minutes. The heat carry-over will continue to bring the roast up by about 5°F.

Step 7

While the beef is resting increase the oven temperature to 450°F and bake the Yorkshire Pudding (follow the instructions in the recipe for the Yorkshire pudding).

Step 8

Before it is time to serve the guests, crank the oven up to 500°F and place the roast in the hot oven for 6 to 8 minutes to get a crisp brown crust on the exterior.