"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....


I would highly recommend a meat thermometer. Timing a large roast by the
pound can be inconsistent and risky.

Don
Kansas City