Instructions
Preheat the oven to 450 degrees. Carve the meat from the bone, as close as you can from the bone so that you are left with a boneless roast and L-shaped bones. Tie the meat back onto the bones with kitchen string.
Better yet — get the butcher to do this for you.
Place the paprika, salt, garlic powder and pepper in a small bowl and add enough water, stock or red wine to make a smooth paste the texture of ketchup. Brush the surface of the roast, including the bones, with the paste. Place the roast, bones side down in a roasting pan. Roast for . Lower the heat to 350 degrees. Cook for another per pound or until cooked to degree of desired doneness. For rare, a meat thermometer should read 115 degrees, 125 degrees for medium (the temperature will rise slightly even after you take it out of the oven). Let the roast rest for before you carve it. To carve, remove the strings and place the meat on a carving board to slice. Makes 4-8 servings