I'm cooking a 5 lb. beef rib roast stovetop in a 7 qt. lodge cast iron dutch oven and have a few areas of concern...
Why brown the roast? How long should I brown for? Should I brown in the dutch oven or maybe use the oven broiler?
After browning, aprrox. what temp should I use to slow cook and for how long? I was under the impression that the longer and slower the better.
Also, I'm using a few cups of cabernet for moisture, if that makes any difference.
Thanks for the help