On Jan 12, 6:04*am, "Audrey" > wrote:
> "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

Sounds great! I'll usually take my 3-pounder out @ 415º or thereabouts
- 220º sounds way too rare for my tastes, I think 350º might work out
better for me! Thanks for the report. :-)