On Mon, 20 Dec 2010 23:03:22 -0500, "Ed Pawlowski"
> wrote:

>
>"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.

The roast needing another 20 minutes is no biggie, for me that just
means time for another 2ni.