Off of Thanksgiving, I need to know how to cook a GOOD standing rib roast. I want it nice and brown on the outside, with good seasonings. I bought one of the Chuck suggested thermometers so I do not overcook it. The rib roasts are rather
expensive, I don't want to mess it up.
Chuch, the thermometer is going to be so handy Thanksgiving. Rodger's work gave him a 20 pound Turkey, and it is going to be just the two of us this year. lol, I will need a lot of left over recipes!
alane