I followed the recipe but roasted with the rib bones attached. It did exactly as described, with the fat ending up in the bottom of the roaster and the juices sealed inside. Now, a word of caution. The larger the roast, the less time per pound this beast needs to roast! My 20lb roast only took about 2 to 2 1/2 hours to reach 120 degrees. I started it way too early and let it get a bit too done. Even then, it was still slightly pink in the middle and juicy, juicy, juicy - not to mention tasty! So I would say for anything over 15 pounds, you really don't need to adjust the time. Just be sure to use a meat thermometer and you can't go wrong with this one!
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I followed the recipe but roasted with the rib bones attached. It did exactly as described,...