"Melba's Jammin'" > 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 just allow about two hours. A few years ago our Christmas dinner host let
the roast go too long. Ever since, I'm in charge of saying "done" as I will
be again this year. I'll take my Polder thermometer and just let it go.
There will be eight of us just hanging out kibitzing so when it is done, it
is done. No "we'll eat at 5" to stick to as it is pretty much an all day
affair.

I'm also in charge of bringing the wine.