On Jan 10, 1:23*pm, PLucas > wrote:
> dsi1 > wrote in news:67652ed2-b258-4ed7-8874-
> :
>
>
>
> > On Jan 10, 12:51*pm, "Audrey" > wrote:
> >> Long, Long time lurker first time poster here. *I have a
> >> defrosted 3 pound standing rib roast and I'm wondering how long
> >> and what method I should use in preparing it. *I've made much
> >> larger standing ribs before but never one this small and all the
> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
> >> roasts. *I could sure use your expert advise.
> >> Audrey
>
> > It's most important to have an accurate meat thermometer. It is also
> > important to remember to take it out about 8 degrees before your
> > desired final temperature. The internal temperature of the roast will
> > continue to rise after you remove it from the oven. OTOH, with a 3 lb
> > roast, the "heat soak" effect might be less - 5 degrees? Anyway,
> > you'll soon find out. Good luck!
>
> I've *never* used a meat thermometer...... and my roasts have always come
> out just as we want them. (Med-rare)

You're an experienced cook. How does the fact that your roasts come
out just as you like help a person that has never cooked a 3 lb roast
before?

I'm an experienced cook and what I've learned is that I need a
thermometer. Then again, I ain't into meat much. Does this make me a
bad person? :-)

>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Tell me what you eat and I'll tell you who you are.
>
> Jean Anthelme Brillat-Savarin