How do you roast a standing rib roast. Have any roasted at 250F from
beginning to end, and if so how long did it take for a bone in three rib
small end roast. In the past I've done the usual high temp. sear and reduced
the temp to 300F. I'd like to have a roast that is rare all the way through
instead of iti being raw in the middle and overdone near the edge.
Do you have any hints. Do you do anything to the cut edge?
Thanks for any advice,

Theron