[jimyra]

Check temp at three hours then every fifteen min. Remember the ends cook faster than the middle.

 

[jimyra]

I plan on 112 for my rib roast today. About 1.5 for 6 lbs. You reminded me I have stock reducing on the stove, thanks.

 

[jimyra]

I use 15 min a lb. as an estimate of time not a magic number.

 

[jimyra]

I did standing rib roast Christmas day.  Oven 450 for twenty min then 325 till 112 internal temp.  I like mine rare.  The bones yesterday were made into broth.  Tonight we are having an Asian style noodle soup with the leftover meat and some fresh vegetables.