Share a little about the ingredients and techniques used to create this dish/item. I pretty much followed Molly's Rib Roast recipe from her cookbook witch called for the combination heat roasting method. The only change I made was that I roasted the beef at 275F after the first 20 minutes of high heat roasting, and I also omitted the dry mustard. We ate the roast with beautiful tattoo potatoes, and broccoli rabe. It was a great meal! What are you most proud of? I felt the most proud to see that after letting the roast rest the desired cooking temperate was achieved. Witch is why I have included a picture with the thermometer reading on it. What advice would you give someone starting this project? watch all the details!!!