My rib roast was compared to one of the best steak houses in the Region and I had no clue what I was doing!! Trust this recipe, I wish I took a picture... it even ‘looked’ perfect! I asked the butcher a few questions before I found this recipe... Some extra tips I learned (remember I had no clue!): get a meat thermometer (it takes the guessing out of it) and don’t forget to put it in at the start so you don’t open the oven! Place the bone side down, on a rack and keep the lid off. When carving cut along the bone 1st, then separate into individual bones pieces. Enjoy!

Reviewed On: Oct. 17, 2009