Melba's Jammin' wrote:
> In article >,
> "gloria.p" > wrote:

>>>
>>>
>>>
>> I agree with Ed. We had an 8 lb. boneless rib roast yesterday,"choice"
>> grade, "prime" not available or affordable here, started
>> at 450 deg. for ~45 minutes, then lowered to 300 until the center
>> temperature read 120.
>
> How do you time that?
>
>
>


I didn't, there was too much going on. By the time I remembered to turn
down the heat 45 min. had elapsed. Daughter then tested at ~15 minute
intervals until the thermometer registered just under 120. It was
perfect for both the medium-rare folk and the two who like it done a bit
more were happy with the two outer slices.

We're having the leftovers tonight--beef, gravy, squash, salad and a new
Yorkshire pudding. As someone we know says "It's good to be me."

One of the best parts is that our family Christmas is over and it was a
very nice one. First set of descendants left for CA this AM, the other
branch leaves for MI on Thursday. I thought I'd feel sad but I don't.
DH and I are going skiing Sat. and Sun.

gloria p