took a 5ish lb boneless prime rib roast. tied it up to make a nice cylinder, seasoned it with a coffee based rub
roast must be room temp.
preheat the oven to 500. put the roast in the oven for 5 min per pound. @ 500. when that part of the cooking is done. turn the oven off. and do not open the oven door leave it be for 2 hours.
nice crispy edges. nice uniform color. very juicy.
came out great.
I do not have a remote temp probe, and its possible I might have underestimated the weight, which would have resulted in a slightly longer initial cook time. but when I checked the temp when done it was showing 120* a bit on the rare side for wife.com. so she got the end cuts and I get redder stuff.
Harvested this season’s first garlic scapes. They are great tossed in olive oil, salt, and pepper then grilled like asparagus. Even better when turned into pesto. Simple recipe uses about a dozen scapes, 1/3 cup nuts (pine, almonds, walnuts-used hazelnuts with this batch), 1/3 cup grated Parmesan all chopped together in a processor then add 1/3 cup to 1/2 cup olive oil until smooth.
Good mixed with warm pasta or on a sandwich or bagel with cream cheese. Breath may suffer.