Van wrote:

> "Reg" > wrote in message
> ...
>
>
>>Rub with olive oil, salt and pepper, garlic if you like it.
>>Roast bone side down at 325 F (163 C) until 125-130 F internal
>>temperature. Let it rest at least 20-30 minutes before carving.
>>

>
> Anyway, that's how it's done at our house. Your mileage or desired doneness
> may vary.

Well that's the point, it's very much a matter of taste. I
feed a lot of people who don't like it quite so rare. 115 F,
even with carryover, is way too low for some people. This
is especially true for a full seven bone roast.

I'm happy with a middle ground of about 125 F. At that temp
there's something for everyone. The ends go to those that
like it cooked more, the center for the people like myself
who want it medium rare.

--
Reg email: RegForte (at) (that free MS email service) (dot) com