I did a standing rib roast last Sunday. 5.7 lbs.
Mine's 6 and a bit pounds, aiming for a medium rare with garlic/rosemary rub on the outside.I did a standing rib roast last Sunday. 5.7 lbs.
Took way longer than the internet advised to end up with a roast cooked medium.
What's up buddy?
Whenever I see a speedo I think of you.
Yeah the 450 for 15 minutes makes for a really nice outer finish.Mine's 6 and a bit pounds, aiming for a medium rare with garlic/rosemary rub on the outside.
I'm doing my old standby - brown for 15, then 325°F(reedumb) for 12-ish minutes per pound, with internal temp verified by a meat thermometer, going for 120°F.
The Jews and I had a disagreement about whether glow sticks count as pool lighting, so I've moved back to the YMCA for my pool activities, though they close for the winter, so I haven't been in the pool for some months. I am, however, running every monday/wednesday/friday. 5 miles, and I'm just about down to 10 minutes per mile (started off just slightly over 11 minutes per).