I've read 450f for 45 min then leave in oven for 2 hr or 425f x45 min then 350f for 15m every lb
Kristen is the Creative Director of Food52
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was really succeessful with this recipe last year for Christmas! sounds pretty close to what you're outlining... http://www.foodnetwork...
I first tried this method about 3 years ago with a sirloin roast, and have never looked back. it gives you the lovely, crusty exterior and a perfectly cooked, rare to medium interior (depending on how long you let the roast go in the oven.
Here's a link.
Try it, you won't go back to any other way.
Meg is a trusted home cook.
http://www.food52.com/recipes... Hands down the best rib roast I have ever made! This covers 30+ years of rib roasts (although I have to admit they are few and far between because of their second mortgage cost).
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Well played. You deserve a cookie.
Uh, ever heard of a sausage roll?
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