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Foolproof Rib Roast

Reviewed: Dec. 24, 2012
I let the raw roast (5 lbs) set out a couple of hours before putting it into the oven for an hour and 10 minutes at 375 degrees. Halfway through I added about 3/4 c. of water in the pan (no rack). After I shut the oven off and left it there for 2hrs&15min. Then I just turned the oven back to 375 without removing the roast to preheat first-- and let it cook for about an hour because I definitely did not want rare or even med rare. I prefer not to have my meat moo at me...so I was concerned that the meat be only a slight pink...but since the original recipe was getting reviews of being 'rare to med rare' I had to guess how much time to add and I didn't have a thermometer. The outside crust was getting so dark that I did not want to 'dry' out the inside. Well with this method (slow cook for 2-3 hrs with self contained heat)it keeps it pretty moist. So I ended up being very happy with the result I got by just cooking it a little longer as stated above. Then just like it says, let it set for 10min. Add some of those coagulated dark drippings to a little beef broth heated up and there is your terrific jus.
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