A question about a recipe: Ann Seranne's Rib Roast of Beef

Kristen is the Senior Editor of Food52

added 6 months ago

I'll repost my answer here, just in case you didn't see it on the recipe thread: You could try it, reducing the cook time proportionally (see the chart above), but I'd strongly recommend a probe thermometer to keep track of the temperature (they're cheap!).

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You definitely need a probe thermometer. I made a one rib roast for Christmas Eve. Also important to take it out and let it rest before it gets to internal temp that you want.
Cheers
irina

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Yes, it works just fine.

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