Theron > wrote:

> 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,

just do the high heat (500F for 20 minutes), then followed by 250F
(which is what I've been advocating here for years). Anything above
275F is too high.

I give a 5lb small end roast about 2.5-3 hours. But times vary
considerably.

-sw