I have a boneless ribeye roast that is 3lb 15 oz, so just under 4 lbs. This road is kinda long and skinny and tied with butcher twine.
The shape is kinda messing up my timing calculations. Can you help? I want to eat around 6pm.
My plan is to season it and cook it at 450-500 for 15-20 mins then at 325 for the rest of the time. I will use a meat thermometer and want to pull it at 115 degrees then let it rest for 30 mins.
QUESTION— when do I put it in to start? Is it only an hour of coking time??
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