Food weekend ends with a fizzle...

Sadly, "Food Weekend" ended, not with a bang, but with a fizzle. I adapted a prime rib recipe (horseradish and salt-crust) to use on a beef roast. While I achieved the internal temperature (125 degrees for medium-rare) it called for, the meat was mostly "rare" and the vegetables (carrots, onions, two garlic heads, halved, and parsnips) were still hard.

I think it was a mis-print and should have been 145 degrees. Another hour in the oven and it probably would have been perfect. Oh well, it did taste fantastic, and heating it up in the microwave will probably cook it enough to make it right.

Watched "Four Brothers" (a movie Jake lent me) and took a nap, which is why this is being posted so late.