In article >, "biig" >
wrote:

> I finally caved yesterday and bought a 3 lb prime rib roast. It's always
> been an expense I couldn't justify since dh likes his roast beef pot
> roasted. He likes well done. I love rare and med rare. I think I'll put a
> s and p, garlic and herb rub on it and let it marinate. How long would you
> recommend? Start high and drop to low? I want to not regret spending the
> money...lol....thanks.........Sharon in Canada

Sharon, good luck with it * a small piece of meat can be difficult to
roast * the chart I referenced in my post on my website (see my
yesterday's response in this thread) starts with a 3-bone roast (6
pounds minimum). Please report back to us with what you did and how
it worked out for you.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller