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!