Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 12-23-2014, 02:19 PM   #2477
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by BucEyedPea View Post
Hmmm, never thought of the broiler. Saw a chef on You Tube take it out at 118°. Let sit on counter until it rises to 125° then pop in at 500% for 20 minutes. I am just nervous this roaster will overcook the thing and then browning it might finish it off and losing heat by testing interior if I wind up having to do too often.
This will be exactly the second rib roast I've ever done. The first was 5+ years ago, and I don't recall how I did it.

So I just happened to get the America's Test Kitchen "MEAT" book recently in the mail because I didn't send them a card not to send it... that recipe looked solid, and they've never led me astray.
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