I picked this recipe because of the great reviews it was getting - and I discovered there was a reason for its high rating! I had to roast a 9 lb boneless rib roast, and was unsure if the recipe would fit, but it did. I added a cup and a half of water to the pan, as suggested by another rater, to make the au jus sauce afterward. For this size meat, I probably should have let it sit for longer than an hour before roasting it, but it still came out fabulous. After an hour, the internal temp was well below 100 deg F. But, after about 2 hours with the oven off, the internal temp had peaked at 125 degF. The oven temperature was 175 degF when I turned it back on again. I only waiting 2 hours as opposed to 3 hours to turn the oven on again. From the time I turned the oven back on to when the internal temp reached 140degF was about 30 minutes. I took the roast out and it was PERFECT! I deglazed the roasting pan with about a cup of red wine to make the sauce and it was delicious. I highly recommend!
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I picked this recipe because of the great reviews it was getting - and I discovered there was...