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PLucas

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)

--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin