In article >,
ravenlynne > wrote:

> On 12/20/2010 4:28 AM, sf opined:

> > Frankly, those people who have "perfect" rare produce a perfectly
> > AWFUL piece of meat AFAIC. I want my meat charred or at least crusty
> > brown on the outside and rare on the inside. To get that, there is a
> > "transition", which I do not disapprove of.
>
> That's what I like as well. I have a 5 lb roast. Would I still follow
> the same method? high temp to start for 15 min then lower for the
> remaining time?

Yes. This, IMO, is a great link:
http://www.recipetips.com/kitchen-ti...-prime-rib.asp
--
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