I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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?