Instructions
Preheat the oven to 450 degrees. Carve the meat from the bones as close to the bone as possible so that you are left with a round beef roast and L-shaped bones. Tie the meat back onto the bones with kitchen string. In a small bowl, combine the paprika, salt, pepper and garlic powder plus enough water to form a paste. Brush the paste on all the meat and bone surfaces. Place the roast bone side down in a roasting pan. Roast for . Lower the heat to 350 degrees and cook for per pound or until it is cooked to the doneness you like. Use a meat thermometer (place it in the middle of the meat) and remove the meat from the oven when it reaches 115 degrees F for rare and 130 F for medium. Let the roast rest for before you carve it (the temperature will rise a bit during that time). Snip the strings and place the now-boneless roast on a carving board to slice. Makes 4-8 servings