"Theron" > wrote in message
...
>
> "Audrey" > wrote in message
> ...
>>
>> "Audrey" > wrote in message
>> ...
>>> 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. <cut>
>> Thanks to those of you that offered sound advice especially to
>> Victor, Plucas and Melba. <cut>
>> Audrey
>>
> Audrey, my thanks to you for a question that addresses common
> unanswered questioins about roasting a standing rib roast.
> Every time I roast one, on the grill or in the oven, I wish I'd
> done something different, even though it's usually unclear what
> that might be. As A. Kinji Alt in Cooks Illustrated suggested
> as with a thick steak, I'm to go roast the next standing rib
> at 275F. I won't sear the uncut surfaces. I think this is done
> because it happens with any higher roasting temp. Hopefully it
> will end up a uniform pink to pink from end to end.
> Again, thanks for provoking,
>
> Thery
>
This is what I ended up doing. Roast in at preheated 500º for 30
minutes. Oven temp. reduced to 250º and cooked to 220º which
took about 45 minutes. Roast turned out perfect!!!!
Thanks again for those of you who helped.
Audrey