On Tue, 7 Dec 2010 07:25:05 -0800 (PST), ImStillMags
> wrote:

>http://www.hizzoners.com/recipes/mea...rime-rib-roast

That's fine if that's what you like, but:

The roast in that picture is not what you're shooting for with the low
temp. roasting method -- the outer one inch is way overcooked, and the
optimal center region is far too small. I would not want to serve that
roast to guests.

With the low temp. method, the outside is crisp and delicious, the
more well-done rim of the roast is only about 1/8 inch, and the rest
of the roast is a perfectly even pink all the way across.

-- Larry