from the UNOFFICIAL HARRY POTTER COOKBOOK
The English developed a reputation for excellence in roasting beef. Roast Bee is so important to the Britons that they even have a song about it called “The Roast Beef of Old England,” which in turn inspired a famous painting of someone holding a humongous chunk of raw b eef. Interestingly, the US military plays this song when roast beef is served at formal dinners.
1 4-5 lb rib roast (or shoulder roast if you want a leaner meat)
3 TBS kosher salt
1 TBS fresh coasely ground black pepper
1. Preheat the oven to 375. Grease a roasting rack and place it in a roasting pan.
2. Rinse the roast and pat it dry with paper towels. Generously sprinkle the roast with the salt and black pepper. Place the roasting pan in the oven and cook until the thermometer registers 120 for rare about 1 hour and 20 mins; 125 for medium rare about 1 hour and 30 mins; 132 for medium about 1 hour and 35 mins; or 145 for well done, about 1 hour and 45 mins.
3. Remove the roast from the oven and tent a piece of aluminum foil over the roast. Let the roast rest 15 to 20 mins before carving and serving. The resting time is important, as the roast will continue cooking for a few minutes due to residual heat; the resting time also allows the juices to redistribute themselves throughout the roast