I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
Amanda is a co-founder of Food52.
Please let us know your question -- happy to help!
I don't know what happened to my question as it came out discombulated.... however, I will try again - I cannot buy a rib-in roast in my area without mail order or traveling two to three hours. I can, however, buy a 4-5 pound prime-rib roast from Sam's Club (without ribs) - do I need to change the initial roasting time for a rib-less roast or just use a meat thermometer after the initial high heat roasting time to know when it's time to pull it out the rest and finish cooking?
Please enter a valid email address.
Well played. You deserve a cookie.
From soup to pot roast to knishes
Your Community Picks
The Scene That Underscores the Brilliance of 'Tampopo'
Cakes with Wacky Ingredients
Cast Your Vote!
We're Poppin' Up
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.