"Audrey" > wrote in message
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> "Theron" > wrote in message
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>> "Audrey" > wrote in message
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>>> "Audrey" > wrote in message
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>>>> 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
Woops, my bad! Meant 120º
Audrey