These are fairly standard seasonings for a rib roast, unfortunately though, roasting this piece of meat at such a high temperature (500 degrees) will make the garlic bitter and ruin a very expensive cut. Practice tells one to reduce the heat to 450 - 460 before putting the roast in. Pull the roast at 125 degrees and tent with foil for 10 + minutes which will allow the roast to continue to cook and the juices to absorb. It should settle at 135 degrees for a perfect medium rare!!! Good with changes....
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These are fairly standard seasonings for a rib roast, unfortunately though, roasting this...