For Xmas Eve, I will be in charge of cooking the standing rib roast. The only method I have tried is to sear the roast prior and then place it in the oven at 250 degrees until it registers at 125 degrees and then let it rest on the bones. I saw Chef Johns video where he cooks the roast at 500 degrees for a specific amount of time-related to the weight of the roast and then shuts of the oven and lets it roast for 2 hours. I wanted to see if any of you are familiar with this recipe and if you have had much success.
Also if anyone has another method, I would love to hear it!
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