Gloria P > wrote:

> Victor Sack wrote:
>
>> If you still want to cook it whole, pat it with a mixture of dried
>> crushed oregano and thyme, black pepper, a bit of cayenne and paprika,
>> and salt, and roast in a hot oven (220°C/425°F) for about 30 minutes,
>> then reduce the temperature to 200°C/400°F und cook for about 30-45
>> minutes longer, until the inside temperature is 30°C/90°F at most
>> (anything higher is barbarous). Then let it rest in a warm oven for
>> 30-45 minutes. Resting will let it continue cooking for a bit and the
>> juices will be well distributed throughout the meat.
>>
>
> Surely not 90 deg. F, Victor. That is below human body temperature!

All his temps are way off for a properly cooked rib roast. UNless
you like really well-done meat.

-sw