Tonight, for the first time ever that I can remember, I decided to make a standing rib roast for dinner. There are only two of us, so I bought a two-pound roast. How difficult could this be with the help of the internet?
Recipe: Roast at 450 degrees for 15 minutes, turn the oven down to 350 degrees/20 minutes per pound. EASY!!!
1st step: 450 deg: 15 minutes
2nd step: 350 deg: 20 minutes. Instant read thermometer reads 55 degrees. OK, maybe that's ok.
3rd step: 350 deg: 20 minutes. Instant-read thermometer reads 71 degrees. OK? Seems odd.
4th step: 350 deg: 20 minutes. Instant-read thermometer reads 79 degrees. WTH? (Not quite what I said)
5th step: 350 deg: 25 minutes. Husband is closer to the oven, he checks the thermometer, thinks that this doesn't make any sense because it's still not over 100 degrees.
He flips the thermometer over. It's set for Centigrade. I didn't even know that was an option and I've had the thing for a couple of decades. AND I have no idea how it got set to centigrade.
The temperature in Fahrenheit: 190 degrees.
It wasn't charred, but it sure was well, well done.
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1 comment:
Hope it was still edible after all that!
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