Quote:
Originally Posted by Fire Me Boy!
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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I do this roast every year. I am just doing something new and untried method-of-cooking wise.
I almost was gonna do a tenderloin of beef as it cooks faster.
Problem is my pop overs have to be cooked at a different temp than meat. So I could never do at same time. So would make those first and then warm but it tends to dry them out. This way, both come out of the oven at the same time. Much better. Plus I needed more for two extra adults.