Comments:

Kathie - 2008-09-25 15:58:30
How did you prepare the roast?
-------------------------------
Russface - 2008-09-26 05:12:29
Thanks for the comment. It was a 2lb 3oz. boneless rib roast as measured on my scale. I read in various recipes that it should be cooked at 15 minutes at high heat (500 degrees) and then appx. 15-20 minutes per pound with the oven turned off where you never open the door. I have a convection setting that I used. I let the roast come up to room temperature and placed in on a rack to suspend it above the glass roasting / cake pan that I used. I sliced half an onion, quartered a few mushrooms and one big ripe tomato around it keeping them from sliding beneath the rack. I put a fair amount of Lawry's seasoned salt and fresh coarsely ground black pepper just on top. If it had a larger layer of fat I would have salted that heavily. This formed a nice crispy layer where there was fat. Though I have an instant read thermometer, I didn't use it. The roast was able to rest a bit when I finally took it out. I was worried as it looked like it might be a little overdone. It was perfect medium but I would have liked it a tiny bit rarer.
-------------------------------

add your comment:

back to the entry - Diaryland