Heat oven to 475 degrees. Place roast fat side up (with netting intact) in heavy stainless steel or other thick metal pan at least 2 inches deep. Cook uncovered for exactly 20 minutes. Reduce oven temperature to 275 F and roast for an additional 30 minutes for medium rare or 60 minutes for medium well (ovens vary).

Carefully remove roast from oven and baste with ladle or spoon. Cover with foil and allow to rest at room temperature for exactly 10 minutes to maintain natural juices and flavors. Carefully remove netting with sharp knife or scissors, then slice roast and drizzle each piece with pan juices.