On Feb 1, 2:18�pm, "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,
>
> Theron

Insert a meat thermometer and cook the same as you would any other
oven roast beef.