This was the first rib roast I ever made. I've now made it several times, and it's the only way I'll ever make a rib roast. I insert a meat thermometer before cooking, and I rarely ever make a 5lb roast, usually 2-4lbs for my small family. The meat thermometer is handy for the smaller roasts since it will cook for a shorter time. I rub olive oil and a bunch of Montreal Steak Seasoning all over it for perfect flavoring. Remember not to open the oven door, not even to peek at it. I tape mine shut to help resist the temptation. :)
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This was the first rib roast I ever made. I've now made it several times, and it's the only...