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"ravenlynne" > wrote in message
...
> My first rib roast was a success, IMO and delicious.
>
> I roasted at 450 degrees for 15 minutes, then reduced the temp to 300 and
> it took approximately an hour more. I took it out of the oven when the
> thermometer said 120. Tented and let sit 20 minutes before serving with
> baked potatoes and broccoli and a Malbec from Argentina.
>
> Fresh out of oven:
>
> http://tinypic.com/r/155notu/7
>
> Cut:
>
> http://tinypic.com/r/10p54pe/7
>
> Plated:
>
> http://tinypic.com/r/10p37mq/7
>
>
> --
> Happy Holidays!!!

Nice. You done good!

I like the high/low method myself. I'd have dropped the temp to 400 though
and gotten more contrast between the outer band and inner rare portion. But
that's how we like it so adjust if you see fit or leave it as is if it was
the way you like it.