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Danabw

Member since Dec 2010

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Dec 13, 2010 in Food Network Community Toolbox on FoodNetwork.com

Sounds like this will be great.

With a 5lb roast, and desire to have medium rare/medium results, would appreciate comments on what temp at which to pull from the oven...I'm aware that carry over will be less for a smaller roast like this...I'll likely be cooking in a dutch oven, rather than a pot as the recipe specifies.

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