Using Grow and Behold’s beef 3 bone rib roast (about 5.5 pounds or so),Thaw the roast and bring to room temperature as best you can.
preheat oven to 250 degrees
In a large bowl add:
- 2 teaspoon of Cayenne Pepper
- 2 Tablespoons of onion powder
- 2 Tablespoons of Garlic Powder
- 2 Tablespoons of Cumin
Remove the netting on the roast and reserve. Roll the roast around in the spices, and sear each side of the roast in a large frying pan or dutch oven, really sear it!
Place the netting back on the roast (even though this is hard).
Insert a cooking thermometer and measure the internal temp. My oven cooks a roast at 250 degrees .57 degrees a minute. When I’ve cooked the roast before, my target temp if 130 degrees which is just under medium (more than medium rare, less than medium). When I removed the roast at 124 degrees, it continued to cook for 30 minutes to 137 degrees. So my target is remove at 120 degrees. So measuring the start temp (last time was 47 degrees), you can calculate the finish time.
remove at 120 degrees (or less if you like rare), let stand until 130 degrees and slice.
11/18 try again out from the regfrigerator seared and start at 39 degrees. make sure I poke around when it hits 124 to make sure it wasn’t a bad reading.
8/9/17 cooked a 5.56lb roast registering LO entered the over at 4:30 came out at 7:20 (124 degrees) and took 15 minutes to get to 130.
8/25/17 cooked a 6lb roast in at 3pm out at 5:30. started at 42 degrees.
