"Dimitri" > wrote:

>
>"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....
>>
>>
>> kimberly
>
>A friend suggested the following:
>
>200 degrees "forever" or until the meat reaches 125 to 130 degrees.
>Take the roast out and let it rest.
>Then put it back into a 500 degree oven for 10 minutes to crust.
>
>He says the roast is a delightful pink except for the 1/4 inch crust.
>
>Has anyone ever tried tins method?
>
>
>Dimitri
>

Sounds like Alton Brown's method. I think I am going to try it this
week end. There are 2 standing rib roasts in the freezer.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)