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

So glad you got a great result the last time! After hearing about the variety of outcomes after we first posted this recipe (due to variations in modern oven insulation), I'm now recommending that people use a probe thermometer to keep an eye on the internal temperature of their beef, just to be safe. That would be a good idea on a grill too, where the insulation may be quite different from an oven.

Without the bone, the beef will likely take a bit longer to cook, since the bone helps conduct heat into the center of the roast. And yes, you'd be well off cutting it in half and roughly following the guidelines for 2 roasts of smaller weights.

Please let us know how it works out!