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Delicious! I cooked a 12 pound rib roast, bones cut but tied back on. It makes for easy carving once removed when roast is cooked. I served 8 adults and six kids with leftovers. It cooked to 120 degrees in 3 hours at 325 degrees. The roast was left at room temp. for 4 hours before cooking but it registered 48 degrees at the start of cooking. I only used half a head of garlic but it was wonderful. This is the only way to serve a rib roast!!!

By s1gagnon | 

December 25, 2008