Hey All,
Denise was kind enough to answer quite a few questions I had about cooking rib roasts with her fool-proof method that will come in handy next time we have a family dinner.
(the Beef Wellington came out a little done last Saturday - no pink in the middle - but was thoroughly enjoyed by all)
Anyways, I like to do Prime Rib/Rib Roast (any diff?) for NYD, but for Hubby and me it's only like a 2-2 1/2 pounder and Denise's technique will not work in this scenario.
Last year I did Ann Corrihor's method of searing, roasting low at 250 degress, then 500 d. for the last 10 minutes, and it cooked too quickly.
Any suggestions?
TIA,
Barbara
Denise was kind enough to answer quite a few questions I had about cooking rib roasts with her fool-proof method that will come in handy next time we have a family dinner.
(the Beef Wellington came out a little done last Saturday - no pink in the middle - but was thoroughly enjoyed by all)
Anyways, I like to do Prime Rib/Rib Roast (any diff?) for NYD, but for Hubby and me it's only like a 2-2 1/2 pounder and Denise's technique will not work in this scenario.
Last year I did Ann Corrihor's method of searing, roasting low at 250 degress, then 500 d. for the last 10 minutes, and it cooked too quickly.
Any suggestions?
TIA,
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.