Originally Posted by Bigjim68
I've never been one to trust the per pound method. A probe thermometer costs less than $20, a prime rib over $100.
Roast to the desired temperature, - 10 degrees, remove, let it sit for a few minutes. Serve.
This would be how I do it myself except it would rest for several minutes. Maybe 20-30 minutes.
But Craig's method sounds like a very good idea and over cooking almost impossible.
I for one will try this method asap.
And no matter the method, checking the internal temp would be important.