LarryWolfe
Chef Extraordinaire
I cooked a 4 bone rib roast @ 200* in the oven until the internal temp hit 118*, removed and tented in foil unitl the internal temp hit 130* then I unfoiled and returned to a 500* oven for 10 minutes. Removed and let rest for 30 minutes then sliced. We also had roasted baby red potatoes, brussel sprouts and beans. I made an au jus that consisted of defatted pan drippings, 1 cup of merlot and 1 cup of water reduced by half.