On 12/26/2010 8:16 PM, Kent wrote:
> > wrote in message
> ...
>> On 12/26/2010 12:14 AM, Ed Pawlowski wrote:
>>> ?
>>> > 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

I removed the roast from the ribs, then tied it to the ribs as indicated
in every set of directions that I've read. I roasted in a pan ribs down...
--
Happy Holidays!!!