"Sam D." > wrote in message
...
>
> "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.

Well...I do and I don't. I have 2 ovens, but only one works! It's a side by
side Thermador double. The turkey breasts I did in a roaster of my mom's.
It's a totally self-sustained unit. I had to put it in the oven for the last
20 minutes to brown, but other than the browning it's wonderful. The turkey
comes out so moist, and so does the dressing.
>
> 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.

Sounds great! Were you happy with it?

kimberly
>
>