"ravenlynne" > wrote in message
...
> On 12/26/2010 12:14 AM, Ed Pawlowski wrote:
>> ?
>> "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.
>
> I may do that next time. I would like more of a crust but was afraid with
> the size I'd overcook it.
>
> --
> Happy Holidays!!!
>
>
Did you remove the ribs before roasting and re-tie them to the bottom of the
roast? I can't tell. I've always left everything intact. Next time I'm
going to cut the ribs away and tie them back on. I think a lot of flavor
comes from the bone-fat-meat layer on the underside, and as well your
drippings for the Yorkie. I'd suggest always having the roast above the
drip pan to catch drippings.

Kent