"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.
> We also had turkey, dressing, turkey gravy, mashed potatoes, corn,
green
> beans with rosemary and pinenuts, cloverleaf rolls and fruit salad.
> Everything turned out so good. It was a great Christmas present
having my
> best friend and sister in law working with me in the kitchen too.
> Now for the tequila lime chicken for New Years....


Sounds delish! A turkey AND a rib roast. You must have 2 ovens.

I also did a rib roast for Christmas but mine was only 5 lbs. The
challenge was that my oven broke down. So I had 3 choices, the gas
bbq grill, the Weber charcoal grill or the toaster oven. I quickly
ruled out the toaster oven and decided on the gas grill because that
would be the easiest. After it was well browned over direct heat I
cooked it over indirect heat and with the help of the meat
thermometer, it turned out perfect, medium to medium rare.