I have a nice 4 1/2 lb. standing rib roast and we like it medium to almost medium rare. I have cooked many using high heat searing, then temp. turned down, etc. I'd like to slow roast this one. 325 or 350 degrees? 22-23 min. per lb? Thanks hounds!
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy