On Tue, 3 Jan 2012 09:02:24 -0600, Sqwertz >
wrote:

>On Tue, 03 Jan 2012 08:51:52 -0500, Jim Elbrecht wrote:
>
>> Mine was 12lbs. Dry aged in the frig for just 2 days.[prefer a week-
>> but stuff happens] Room temp for 2-3 hours. Internal temp was 54F
>> when I plugged in the thermometer.
>> 15 min at 450F. 2 hrs at 300 when interior temp hit 118.
>> Rested 1 1/2 hrs, tented on stovetop. Temp continued to rise to 140.
>
>Another thing that is reduced when you coo it it at a low temp is the
>resting rise in temp. The lower a roast cooks, the less it rises to
>it's final temp. Making it much easier to get perfect. A rise of 22F
>from 118F to 140F at only 300F is quite incredible, IMO.

It was on top of the stove while I baked the rolls and casseroles. I
was watching it closely & if it looked like it was going to exceed 140
I would have pulled the foil off and moved it to the table. I would
have loved 130F for a final temp, but I am all alone there in this
house. 140 was a happy 'medium'.

>
>I should have also noted that mine was boneless form the start. I
>bought the ribs separately for a mere $2.59/lb (as opposed to $8.49)
>;-)
>
>http://img834.imageshack.us/img834/6...ibsbeefraw.jpg
>
>> I *do* think the fat adds flavor & Angus is too lean.
>
>I'm still undecided on bone-in and boneless. I need to taste two
>roasts from the same cow side by side, one cooked bone-in and one
>boneless, to be convinced one way or the other.
>

My favorite part is the bone, so I didn't mind paying $5.99 a pound
for them. The butcher where I bought this year [and from now on]
had 'roasts by order'. I was offered the option of bone in or out-
[so next time I might ask about just buying bones- though I don't know
if they'd be as good without a roast being cooked above them.]
After I said bone in- my choices were 'whole roast, trimmed, $5.99/lb;
cut to size, $6.99'. So now I've got an 8 lb roast in the freezer.<g>
[wondering if I should have just seasoned it and done 3-4 weeks of dry
aging in the backup fridge.]

Jim