"Nexis" > wrote in message
news:yP2Ad.59717$QR1.20948@fed1read04...
> I've made rib roasts before, but never one that was 9.5 lbs. I was a
> little
> nervous about the time thing (how much time to add etc). I seasoned
> simply...coarse sea salt, celery salt, black and white pepper. It was a
> glorious roast! I started it at 425*f for 30 minutes, then reduced the
> heat
> to 325*f for 2 1/5 hours. It came out beautiful...med rare in the center,
> medium on the ends. Perfect for everyone. I was so blissed out. lol. The
> celery salt is such a good compliment to the rich beefy flavor. And the
> gravy was so yummy.

Hmmm, never would have thought to use celery salt. Rib roast is one of the
best possible foods in the world. Glad yours came out so well.
--
Ed
http://pages.cthome.net/edhome/