"Nexis" <[email hidden]> wrote in message news:yP2Ad.59717$QR1.20948@fed1read04...
Quoted message said:
I've made rib roasts before, but never one that was 9.5 lbs. I was a little nervous about the time thing (how much time to add etc). I seasoned simply...coarse sea salt, celery salt, black and white pepper. It was a glorious roast! I started it at 425*f for 30 minutes, then reduced the heat to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center, medium on the ends. Perfect for everyone. I was so blissed out. lol.
I would highly recommend a meat thermometer. Timing a large roast by the pound can be inconsistent and risky.
Don Kansas City
Apparently you missed the part about how it turned out perfectly 🙂
Hello Everyone: On Tuesday we had one that we cooked in our Showtime cooker. Montreal seasoning was put on it before cooking. That roast came out very good. Have a nice day. Amanda
