I've cooked with this recipe 3 times over the last 6 months. It has worked each time. Anything smaller will need adjustments in cooking (less time) unless you like shoe leather. I also noticed my True Prime cut was far better than my Prime Select cuts. was it worth the extra $$$? maybe. But I don't always have $22 a pound to get a good true prime cut and only my Father and I noticed the difference (had 2 diff roasts to compare).
Ask the butcher to cut the ribs and tie them on, makes cutting easier.
do NOT cut the fat off till you're ready to serve.
If you follow this recipe and you want it "properly cooked" stop cooking 15 degrees BEFORE it reaches that temp. if you never open the door to the oven, it'll keep cooking for another 15+/- degrees.
For you 1 star "it failed to hit 130 degrees" reviewers:
if you roast never reaches the 130 degrees, something is probably WRONG with your oven. I replaced my original home unit and cooking was like night and day. check the seals on the door. mine was losing heat like crazy.
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I've cooked with this recipe 3 times over the last 6 months. It has worked each time. Anything...