I only wish rib roast were more affordable all year! This recipe is superb, so easy, and was the hit for my Christmas dinner. I highly recommend following the directions and not worrying about the unconventional method of leaving it in the oven without it being on. However, for peace of mind, using an internal thermometer is always a great idea (every kitchen should have one) so you have the doneness your prefer. I will say, the ends with all the good crusty bark were my favorite because of the medium doneness. The insides were a little too rare for our liking, so a quick 45 seconds under the broiler once it was sliced up made it perfect. I used my convection microwave to bake the cakes and casseroles since my oven was tied up, but I can see where that would be a problem for others. (If that is the case, having a rare roast isn't a problem. Just allow it to roast per directions--the 4 to 5 hours--then have it sit on your countertop without slicing while everything else bakes in the oven. In the last 5 minutes before you seat everyone, just slice up the roast, lay on a sheet of heavy duty aluminum foil, then pop under the broiler for a minute or so to bring up the temperature and brown it up a bit. It will still be juicy, tender, and full of flavor!) Also, to a previous poster who experienced frustration with knowing whether or not to roast this covered: if a/any recipe does not say anything about it being covered, rest assured that it's NOT to be covered!
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I only wish rib roast were more affordable all year! This recipe is superb, so easy, and was...