Closed door method for roasts
I made a fantastic prime rib roast last night using the CD method and I am wondering if I can use the same method for other roasts or meats. Just to be clear, I preheated the oven to a solid 500 degrees and put my roast in the oven for five minutes a pound then then turned the oven off and left the roast in the oven for two hours. It was fabulous and very simple! TIA!