Standing Rib Roast
Q: Can meat go in the oven right out of the refrigerator?
A: The meat should be brought to room temperature before roasting.
Q: Should I sear the meat before roasting?
A: Roasts cooked at constant, low temperatures provide much better results with less shrinkage, compared to roasts that have been seared.
Q: What is an ideal oven temperature for large roasts?
A: Temperatures between 275° - 325° produce a large, evenly cooked pink center.
Q: How can I tell when the roast is done?
A: The best way to determine doneness is by inserting an instant read thermometer into the center or thickest part of the roast, away from any bones.
Q: At what temperature should I cook the roast?
A: Recommended cooking temperature is 325°.
Q: How long should I roast the meat? What should the internal temperature be for various degrees of doneness?
*The following chart is based on an oven temperature of 325°
|
Degree of Doneness
Very Rare Rare Medium Well Done |
Ideal Internal Temperature before Carryover Cooking
118° 123° 133° 143° |
Ideal Internal Temperature after Carryover Cooking
125°- 130° 130°- 140° 140°- 150° 150°- 165° |
Minutes per Pound
12-15/lb 15-18/lb 18-20/lb 20-25/lb |
Q: Should I cook the roast until it reaches the final temperature for desired doneness?
A: Remove the roast before it reaches the desired degree of doneness.
The cooking process continues when the roast is removed from the oven.
This is called carryover cooking, causing the internal temperature to rise 5-10°.
The cooking process continues when the roast is removed from the oven.
This is called carryover cooking, causing the internal temperature to rise 5-10°.
Q: Can I carve the roast right out of the oven?
A: Let the roast rest for 15 minutes before slicing so as to retain the moisture.
