Hi Lucia! I’m so glad that you enjoyed it! Happy New Year!

Hi Caly! Sorry for the delay, your comment was buried in my spam folder for some reason. You make it without the lid.

Hi Rosslyn! I would recommend a lower temperature and long, slow cook time for a cross rib roast since the meat fibers are more tough than a standing rib roast. A chuck roast method would be better suited for this type of cut. The initial high heat helps to quickly sear the outside, while retaining the moisture in the meat, then it cooks slowly at a lower temp.

Would this recipe work for a cross rib roast?
Also, what is the purpose of preheating the oven to 450F ,and then lowering the temperature to 350F without cooking the meat in between the temperature adjustments?

Hi Kathy! I use an Inkbird Smart BBQ thermometer.

Hi Amee, Can you tell me what meat thermometer you use?

Hi Diana! A meat thermometer is my preferred method to perfectly cook a rib roast. They are expensive and it’s the only way to know the exact internal temperature as it cooks. If you don’t have one, I suggest going by these recommendations from Beef It’s What’s For Dinner.

Thanks for the feedback, Todd! You’ve gotta love it when the timing works out so perfectly! Happy New Year!