I haven't made a rib roast this way, but have made many, and based on all of the reviews and my experience, it sounds like a good method. The reason for my comment is to dispute another's claim that the bones continue to cook the meat and therefore you cannot use a boneless roast. This is completely ridiculous! The residual heat in the oven is what slowly causes the meat to cook. I suggest using a thermometer with a probe (one that has a wire that connects to a digital display) so you can check the temp without opening the door.
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I haven't made a rib roast this way, but have made many, and based on all of the reviews and...