Well before I begin I want to say that the roast was good, but way too stressful. FIRST - everyone says "Do not open the oven" under no circumstances, BUT no one says what will happen if you do. The reviews, the receipes, nobody says what dreadful thing will befall you should you open the oven. I have cooked rib roasts before and never had a problem. I saw all the rave reviews, I even checked out Paula Deans site (someone mentioned it was there as well and it was) and thought this will be easy. There were hundreds of positive reviews. I have a three year old oven it works perfect. I bought a 4.75lb roast and followed all instructions to a tee. My husband and I both worked on this... Prepared, cooked it for a hour, turned it off after a hour, we had a meat themometer in place and 1.5 hr into the 3 hour window of "no opening" our meat was at 140 degrees (internal) So now I am freaking out as I have no idea what another 1.5 hrs will do let alone heating it up and cooking it again. So we took a chance and opened it to make sure our placement of the themometer was good, we then saw it was, and we decide to give it another hour and then we took it out of the oven (yes we opened and took it out) and heated the oven up and placed it back in and cooked it another 20 minutes. It was fine, tastes like a rib roast should, it was medium on outside and med rare inside. I can't see me doing this again and stressing out about ruining a $40.00 piece of meat. I know the majority of
Was this review helpful?
11 users found this review helpful
Well before I begin I want to say that the roast was good, but way too stressful. FIRST -...