Christmas Rib Roast in the Oven

[ArnieM]

I used the low and slow method.

• Cook at 200-210.  I figured on 45 min/pound.
• Pull it out at about 125 and FTC it.
• Preheat oven to 550 just before dinner and put the roast back in for about 10 minutes.

7.6 pound semi-boneless, USDA Choice.

Sounds simple.  Well, it hit 125 at 34 min/pound.  So I learned something.  Then the company called saying they were running late.  The end result was:  cook time 4 1/4 hours, FTC time 5 1/4 hours!  But it came out melt-in-your mouth good.  A few pics.

Dried in the fridge overnight.

Ready to go into the oven with a salt & pepper rub.



IT of 125.  Ready to FTC.



First couple of slices.  My wife likes the outside sliced fairly thin.



Cut off the ribs and slicing it up.  Those ribs are going to be good too.

[FLBentRider]

Looks good Arnie.

Don't you love it when they call and change the plans at the last minute?

They called me and wanted supper 2 HOURS EARLIER!!!

I upped the temp from 200F to 225F with good results. I'm still going to do the next one @ 200F

[deb415611]

Are there leftovers?  I can claim them in 20 minutes :D  Looks great Arnie!!