dsi1 > wrote:

> I think that you are right about this. Too be honest, I have not heard
> of cooking a roast at 200 or 275 but it makes a lot of sense to do
> this to reduce that temperature increase after removing it out of the
> oven. On my next roast, I'll split the difference and set the oven at
> 250...

That's where I cook any large price of meat (250F). A whole top
sirloin, a round tip, bottom round - anything bigger than 4lbs that
I'd like to make in sandwiches. And especially a rib roast for
eating as Prime Rib. This ensures an evenly cooked piece of rare to
medium beef.

-sw