Has anyone tried this new method? You cook the roast at 200 degrees, then turn off the oven. The extra time spend at low temperature is supposed to greatly improve the texture of the meat.
Yes? No? Also the recipe is for a 3 rib roast. I want to use it on a 7 rib roast. I find it so worrisome to try to calculate cooking time so its not done too early or late.
Also has anyone used a torch to brown a rib roast. My husband has one. Its hard to brown a 7 rib roast in a frying pan. The roast is too big to fit in.
We want to do a practice roast but don't want to do a 7 rib practice roast..too expensive, too much waste.
I welcome everyone's comments.