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Dry Aged Rib Roast: Cooking options


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I have a small (2lb/1 rib) dry aged rib roast. The cooking instructions are for an 8lb roast.

Roast for 45 minutes at 500F

Roast for another 30 at 325F

Roast for another 15-30 at 450F

Remove when internal temp is 125F and stand for 20 minutes.

I'm wondering how to adjust this for the smaller roast? Also, should I use roast or convection roast?

Thanks :)

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The last time I did one that small I heated the oven to 400 and put a dutch oven on the stove at full blast.

I put the steak in the dutch oven till it was browned enough to release easily and flipped it. I dropped in 1 thinly sliced onion, then the pot went into the hot oven for about 20 min.

At that point I had neither a grill nor thermometer, so....


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