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boneless rib roast

tstick
tstick Posts: 67
edited November -1 in EggHead Forum
Sundy I am going to do a 13 lb bonesless rib roast. It is about 4.5" thick and 17" long. Planning on 2.5 hours @325-350. Then I have to wrap in foil, towels, etc. and take to my sister's which is about two hours away. What do you think? I am up for suggestions. Thanks to you all.
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  • davidm
    davidm Posts: 64
    tstick,[p]I've always been a fan of slow-roasting. Here's how to do it:[p]Season the roast. Cook it at 250 degrees direct until the internal temperature is 110 degrees. Then run the heat up to 450 or so for 15 minutes, turning the roast once during the high-heat period.[p]Then take the roast out and let it sit for 15-30 minutes, during which time it will finish cooking. Final temp should be somewhere around 127, which is just right for me.[p]You'll get a uniformly medium-rare and juicy roast every time.[p]
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