The Best I've Ever Done
I had a beautiful prime rib roast to cook and didn't want to screw it up. All the books I looked at said cook at what I thought was too high. 350-375df.
I remember a butcher telling me 250 deg long and slow.
I have a bunch of cooks magazines and I like them because they experiment.
They cooked a bunch of the roasts from 200df to 375df and had their tasters try them. They concluded that 250 was the best and to use a digital thermometer.
So I took their advice. I rubbed some salt on and I browned the roast in a fry pan with oil for color and put in the lower rack at 250 until the internal temp was 125. Took it out to rest for 10 min and got my knife ready.
I couldn't believe how well it turned out. the color was the sane through the whole roast and the juices were great.
Long and slow. Sometimes you win.
Tracers work both ways.
Sounds like you did a great job!
You can start out the roast in a pre-heated oven at 450 for about 20 minutes... this can save you the mess of browning a big roast. Then turn down to 250-275.
I rub the roast with olive oil, then sprinkle with salt, garlic and onion powder, and a light dusting of flour. The flour and oil create a light crust on the roast that tastes great.
Last tip- warm the cut on the counter for 2 hours prior to roasting. This will give you a more even "pink" throughout and cut down on cooking time.
Experience is what you have an hour after you need it.
sounds good, but aren't you supposed to get the inside a minimum of 165?