This recipe is part of the My lil’ Ricardo volume 10, number 3.
Do as chefs and get used to reading the temperature of larger cuts of meat. To do this, you will need a meat thermometer. To check for doneness, take out the roast from the oven. Insert the meat thermometer in the center of the roast. The internal temperature of the meat should be at 57 °C (135 °F). Cover with aluminum foil. The temperature will rise to about 63 °C (145 °F) for medium rare.
