Serving on evening of 25 December. Roast weight: 8.25 lb.
Purchased on 20 Dec. That was probably too soon. Smelt slightly 'funky' when I took it out to salt it on 23 Dec.
Salted on 23 Dec. Did not record salt quantity. Did not add pepper.
On 25 Dec added pepper. Definitely smelt a little funky. Probably not that bad, but would've been better to buy it later.
Start Time: 10:30. Had 2 probe thermometers. One placed horizontally into roast, one placed vertically.
|Time||Oven Temp||Horizontal Probe||Vertical Probe||Horizontal Degrees Per Minute||Vertical Degrees Per Minute|
|15:53||Out of Oven||123||118||0.17||0.22|
|16:17||Out of Oven||126||122||0.13||0.17|
|16:30||Out of Oven||128||124||0.15||0.15|
|16:45||Out of Oven||129||126||0.07||0.13|
|16:57||Out of Oven||129||127||0.00||0.08|
|17:20||Out of Oven||127||127||-0.09||0.00|
|17:54||Out of Oven||124||127||-0.09||0.00|
|18:20||Out of Oven||121||124||-0.12||-0.12|
Serving on evening of 25 December.
- Kosher Salt
- Black Pepper
As early as 21 December season with .5 - 1 TBSP (7.5 - 15 ml) salt per rib, and a bunch of black pepper.
~2 TBSP salt for a 4 rib 8 lb roast. ~1 TBSP pepper for a 4 rib 8 lb roast.
Put in fridge at ~21:00 22 December
Cooking time / temp:
Start Time: 12:50
|Elapsed Time||Instant Read||Surface Temp||Oven Temp|
Definitely came out over cooked. Center was ~medium rare, but edges were nearly well done. Needed to start it earlier. 6 hours?