ajrubyo
Assistant Cook
I have a strange question. I have a great, foolproof recipe for standing rib roast (any size). Roast at 500 degrees for a precise amount of time (8 min. per pound for rare, 9 for med, etc.). Then turn off oven and DO NOT OPEN OVEN DOOR for at least one hour to 3 hours. I've used this method many times and always gotten perfect results. It's a great make ahead especially for entertaining.
My Question is: With my new convection oven, will this affect the amount of time (I use 8-1/2 minutes per pound) that I cook it before it rests in the oven? Probably a silly question, but with the price of meat, I don't want to take any chances! Thanks for any help you can give me.
My Question is: With my new convection oven, will this affect the amount of time (I use 8-1/2 minutes per pound) that I cook it before it rests in the oven? Probably a silly question, but with the price of meat, I don't want to take any chances! Thanks for any help you can give me.