For the maybe-in-laws. I have the reverse-sear methodology going with a 250-degree oven. Honestly, I have more interest in the cooking than they do as evidenced by their not having a meat thermometer. Still, from my cooking last year, I have a reputation to uphold.
So they've requested Med-Rare to Medium, which my math tells me is about at 1hr 55min + 30min resting + 7-9 minutes at 500 for the crust. I can also cook by feel a little bit. Does anybody else have a cook time estimate based on a 4.5lbs rib-on standing roast? Looking for internal temp around 130, but I have no way of measuring.
One more Christmas, and I'll have these folks outfitted with the things they need to cook properly.
So they've requested Med-Rare to Medium, which my math tells me is about at 1hr 55min + 30min resting + 7-9 minutes at 500 for the crust. I can also cook by feel a little bit. Does anybody else have a cook time estimate based on a 4.5lbs rib-on standing roast? Looking for internal temp around 130, but I have no way of measuring.
One more Christmas, and I'll have these folks outfitted with the things they need to cook properly.
