In article >,
"Audrey" > wrote:

> Long, Long time lurker first time poster here. I have a
> defrosted 3 pound standing rib roast and I'm wondering how long
> and what method I should use in preparing it. I've made much
> larger standing ribs before but never one this small and all the
> recipes I've seen are for at least 6 and usually 8 to 10 pound
> roasts. I could sure use your expert advise.
> Audrey

I did a 3-1/2" rib roast for Christmas dinner, Audrey. I left it at
room temp for 2-3 hours, rubbed it with the stuff that came with it, put
it on a meat rack and roasted it at 400 degrees for 30 minutes to brown
it, then reduced the temp to 325 and figured about 18 minutes a pound, I
think, until it got to whatever the internal temp is for medium (140? I
don't remember). It was on the rare side for color (my son-in-law
doesn't like it looking that red, especially) but dipping a slice into
hot beef broth for maybe a minute took care of the redness without
really cooking the meat any further. It was a smashing success.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."