Awesome, awesome, awesome! I made this for Christmas dinner and my family loved it! We had a 7 1/2 lb. rib roast but I used the recipe measurements in addition to 2 teaspoons each of oregano and basil, 2 extra tablespoons of olive oil, an extra teaspoon of salt and an extra teaspoon of pepper. Also, I marinated overnight instead of an hour before and I rubbed the marinade all over the roast instead of just on the fatty layer (I did, however, put most the marinade on the fatty layer). As noted by others, the cook time definitely took a lot longer than 1 1/2 hours to reach 145 degrees so make sure you have a thermometer when cooking this and, for meal planning purposes, allow yourself at least two hours (or three hours if you're cooking to 155/160 for medium well). We're not rare or medium rare red meat eaters so I let it cook until the temperature reached just under 160 degrees (F) for medium well, let it stand for 20 minutes before cutting and it was still perfectly tender and juicy.
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