Direction

1. Optional step: Use a sharp knife to cut down 1/8 inch through the tough membrane on top, every inch or so, to prevent the tough membrane from contracting and distorting the shape of the meat as it roasts.
2. Salt beef all over and transfer to a rack placed over a roasting pan. Refrigerate, uncovered, for 8 to 24 hours.
3. Remove from the refrigerator and allow to sit at room temperature for 2 hours before roasting.
4. Preheat the oven to 450 degrees F (230 degrees C). Stir butter, cheese, and black pepper together in a bowl. This mixture needs to be very soft to spread evenly over the meat.
5. Blot any moisture on the surface of beef with a paper towel. Apply a few teaspoons of butter mixture to bottom and sides of beef, then spread remaining mixture across the top. Apply more black pepper and Parmigiano Reggiano to the top if desired.
6. Pour beef broth and water into the bottom of the roasting pan.
7. Roast in the upper center of the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue to roast until the internal temp in the center of the thickest part reaches 120 degrees F (49 degrees C) for medium rare. Roasting may take a total of about 1 1/2 hours, but always use an instant read thermometer or meat thermometer to determine doneness rather than using a timer, as time will vary greatly depending on the size of the roast.
8. Remove from the oven, and tent loosely with foil. Let rest for 20 minutes, or until the internal temperature has risen to 130 degrees F (54 degrees C), which will give you a perfect rosy pink center.
9. Meanwhile, pour pan juices into a saucepan and keep warm over low heat until needed. Season with salt and pepper to taste before using.
10. Slice meat off the bones, and then slice down into 6 portions. Serve on heated plates with hot “jus” alongside.