'Tis the season for the same old question. This year I'll write it down, I promise.
1) I remember someone saying that it was better to get two halves of a rib roast, rather than one whole one. I think the idea was that a rib roast runs from bones 1 thru 12, but the half that is bone numbers 1-6 is much better because the eye of meat is much larger? Do I have that right? Would a roast that is bones 1-6 run about 7-9 lbs.?
2) Most recipes call for a 450* oven for 20 minutes, then 350* for another 60-90 minutes. The idea I guess, is to brown the exterior of the roast first. I have always found that method of cooking causes a very brown, over-cooked first inch or two of meat, and a too rare center. I think there is another method of cooking it at 325* the whole time, producing a consistent red/pink color throughoout. Is this true? Does it create a drier roast? How long would it take to cook two 7 - 9 lb roasts in one oven at 325*? 3 hours?
Thanks for all the help. I'm sure all the responses will be appreciated by many holiday hosts on this board.