This is discussed in several topics, since it's such a different method from the usual ~350 degrees I thought I'd start a new one.
In "Best Recipe," the 1999 Cooks Illustrated book, the key elements are:
- bring roast to room temperature
- tie roast
- sear the roast on all sides on the stove
- season with salt and pepper
- roast at 200 degrees F for about 30 minutes a pound
- let stand 20 minutes before carving
Is the 225-degree recipe mentioned in other topics from issues of Cooks Illustrated published after that book?
I'm not going to try this tomorrow, since I don't have a pan big enough to sear the 18-pound six-rib roast I've got. I guess I could broil it, but I don't want to have to start cooking at 8am.
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