Sqwertz > wrote:

> 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.

And season all over with granulated garlic and onion + kosher salt.
It doesn't permeate the outside, but it makes for a tasty crust when
you sear it in a high oven first.

-sw