Mark Shaw wrote:
> I have a 7 lb 10 oz standing rib roast (bone-in) which I intend
> to roast to an internal temperature of 118F in a 200F oven. After
> carryover takes it to 130F, it'll go back in at 500F for about 10
> minutes for crusting.
>
> How long should I anticipate it would take to achieve those
> temperature targets?
>
> Don't try to talk me out of this: I've done it this way before.

If you already know everything don't ask.