Quote:
Originally Posted by WinnisquamZ
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Angus boneless rib roast, ordered from Hannaford's in Dover.
Cook 5 minutes per lb at 500 degrees, shut off when time is up and don't open the oven for 2 hours.
Before cooking it gets rubbed/coated in a rosemary/garlic/thyme butter that I make from a recipe. Some of that chars on, the rest turns into drippings which make a killer au jus.