Well we have a pig or a cow coming in several days so we defrosted a bunch of ribs, roasts, and stew meat kicking around the bottom of the freezer. One of the items was probably a five or six pound standing rib roast (prime rib). As we found in our refrigerator several days after defrosting, I decided we had to cook it off this evening so it didn't go bad.
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I put a nice dressing on the outside of some home made BBQ sauce cut with some tomato sauce, olive oil, salt, LOTS of pepper and rosemarie. Into a 475 degree convection oven for 20 minutes. Then I take it out, turn the oven off, cool the oven down and put the roast back in at about 170 and finish it off. I pull it when the center is 135. Ahhhh. Let it cool down. Refrigerate it over night, slice it the next day for the home school lunch.
.JPG)
I put a nice dressing on the outside of some home made BBQ sauce cut with some tomato sauce, olive oil, salt, LOTS of pepper and rosemarie. Into a 475 degree convection oven for 20 minutes. Then I take it out, turn the oven off, cool the oven down and put the roast back in at about 170 and finish it off. I pull it when the center is 135. Ahhhh. Let it cool down. Refrigerate it over night, slice it the next day for the home school lunch.
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