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Old 10-30-2013, 08:34 AM   #40
On the road to being a farker

Join Date: 04-22-12
Location: waupaca, WI

Originally Posted by martyleach View Post
Whoa there! A standing rib roast is awesome slow cooked. Start out at 220 for a couple hours and boost to 250 until 130 or so. I have never had better. It is rare/med rare all the way through. No dark ring of overdone on the outside.

gnbiker. I am with Marty. I did a whole New York Strip which is basically a standing rib roast without the bone. Did it medium rare. It turned out awesome. Everyone coulld not believe how well it came out. Plus the flavor was just off the charts. Here is the best thread on here I have found.
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