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Originally Posted by phatch  I think that sounds about right for the boneless roast. Those will cook at about 15 minutes per pound at 250 to a temp of 130. So you're certainly in the ballpark if you started with a room temp roast and seared it off first.
PHil |
Thanks for the quick reply. It was a boneless ribeye if that has any bearing. Just a lot quicker than the standing rib I did last week.