You won't be disappointed, though it does take some getting used to the timing.
It fell over again.
I removed the rib roast to a platter, covered it with aluminum foil and then covered it with two kitchen towels so it could rest for 15 to 20 minutes.
I put the potatoes, onion and bacon back into the oven for the duration.
Note to self:
Next time set the timer for 135 degrees to allow for carry-over heat.*
*This time I set the alarm for 140 degrees.
This resulted in having the meat range from medium-rare to well-done.
Yes, I was playing it safe - eh, everybody has an off day.
Once again I asked for ratings from the family.
Surprisingly, the husband gave this 4-1/2 stars.
Somebody take his temperature.
The Foodie Daughter gave this 4-3/4 stars as she would have rather had "real" green beans.
The Foodie Boyfriend and I both gave this 5 stars.
Yes, it was that good.