When determining the size of roast, you’ll need to generally allow 1 pound (uncooked weight) per adult serving.
Place the rib roast into a preheated oven, uncovered, with the rib bones down.
• Onion powder/flakes
|<< Pat onto all sides of roast|
|Garlic cloves – cut small openings into the roast and insert. Pieces of garlic clove left on the outside of the roast will burn & taste bitter.|
|Salt – use only after the roast is done cooking. Salt can “tighten” the roast where applied and cause uneven cooking.|
Optional Methods: After applying the desired seasonings, cover entire roast with one of the following: rock salt, wet mustard or mayonnaise. As the roast cooks, these coverings will dry and form a protective coating – locking in the roast’s natural juices. Surprisingly, the coatings do no affect the flavor of the rib roast.
Oven temperature (2 methods):
• Maintain an oven temperature of 325°F for the entire duration.
• Place the roast into a 450°F oven for approximately 20-25 minutes to “sear” the outside of the roast, locking in it’s juices. Then turn the oven temperature down to 325°F for the remaining cooking time.
Roasting Time (325°F oven):
You can use the minutes per lb. formula or a meat thermometer to gauge internal temperature. We suggest using a meat thermometer for the most accurate determination.
- Allow 15 minutes per lb. – rare or 140° internal temperature
- Allow 20 minutes per lb. – medium or 160° internal temperature
- Allow 25 minutes per lb. – well done or 170° internal temperature