pulck wrote:

> Fact is, we offered other choices, but they still wanted well-done
> beef. Yes, perhaps it is a waste of a beef joint, but this is why I
> thought slow roasting it might make a well-done (read "tough") piece
> of beef a bit more tender. I even considered doing a pot roast, but I
> haven't done one before and didn't want to chance it on Xmas day.
>
> We live 5 mins away, so I'm planning to take the joint out of the oven
> just as we leave. That should give it something like the right amount
> of time - or perhaps a bit extra - to relax before carving.

Slow roasting a tender cut like a rib roast will risk toughening it up. Just
roast it like you normally would. When you take the roast from the oven,
remove it from the pan and wrap in a couple of layers of foil, followed by
wraps of newspaper, then wraps of toweling. Place it into a picnic cooler
and it will stay nice and warm for the trip.

--
Dave
www.davebbq.com