Quote:
Originally Posted by Fire Me Boy!
That's a bummer. The size shouldn't really matter much. Were you using a probe thermometer? And what was your oven temp?
I'm planning an oven roasted rib roast for Christmas. It's been a while, so I'm kinda sweating it. It sucks to screw up a $50 hunk of meat.
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I did use a probe thermometer, it was about $12, one of the middle of the road as far as cost. Maybe I should have got a better thermometer. I seared it at 450 for 15-20 minutes then turned it down to 325 for a few hours. May have been a bad recipe, and it said to take it out of the oven and let it sit for 20 minutes before you cut it.