I've got an 11lb. rib roast I'm planning to cook for New Years Day. I've cooked a 5lb. roast before with success, but I'm worried that the 11lber will a) take too long b) dry out c) get a burnt crust.
I was thinking of splitting the roast into two 5.5 lb roasts instead of one hunk of beef and cooking them at the same time, this way saving time and mitigating dry ends.
What do you all think? I'm not planning on presenting the whole roast, so presentation isn't a big deal. Anything I should watch out for? I'm using a remote thermeter in the meat to ensure medium rare.
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