Frozen Standing Rib Roast

Anyone ever done right out of the freezer?? Into the oven???

Thanks,

Wally Wade

After reading this thread on eGullet a few years ago I gave it a shot and the results aren't bad. I never did a standing rib roast but bottom round worked quite well.

Roasted for 4 hrs. @ 250. increased temp once in a while for 15-20 & then back to 250.
After 41/2 hrs. and covering for 20 minutes to let set, we were able to cut & eat about 1 inch from each side.
Everything else was almost RAW.
Put the balance back in the oven for 35-45 minutes at 350. Let it cool, wrapped in tin foil & back in the freezer.

Will NEVER do that again.

Wally Wade