Cooking time on a rib roast is dependent on the number of ribs in the roast. There is a chart below that will help you determine the exact cooking time. Also, it’s important to have a good meat thermometer. We suggest a digital thermometer with an alarm to alert you when done. This way you are not opening the oven several times to check doneness.
We also suggest cutting the ribs off the bone prior to cooking unless you plan on serving with the bones. This makes slicing and serving much easier. Save the cooked bones to eat another time.
Ingredients:
- Rib roast with 2 to 7 ribs
- 3 to 8 cloves of garlic cut into slivers
- 2-4 Tablespoons Kosher salt
- 2-4 Tablespoons fresh ground pepper
- Drizzle of olive oil or cooking spray.
Directions: Pre heat oven to 450º F
Remove the meat from the refridgerator at least 2 hours before cooking. 4-5 hours is even better.
With a sharp knife, cut any extra fat off the meat and discard, leaving 1/4 to 1/2-inch of the fat. Then cut along the bones and cut them off the ribs so they are removed in one piece (leaving the meat intact between the ribs). Place them back on the meat exactly where you cut them off and tie them back on with butcher’s string.
Take a short knife and make slits in the fat. Insert a sliver of garlic in each slit. You should have a slit about 1 inch apart all over the top and sides, anywhere there is fat. Drizzle the oil on the meat or spray with cooking spray (this is just to make the S & P stick). Apply a heavy coating of salt and pepper on the meat. Cover all sides with it.
| Roasting Chart | ||||
| Rib Count | Approximate Weight | Oven Temperature | Total Time Estimated | Meat Thermometer |
| 2 Ribs | 4 to 5 Pounds | 450º/325º F | 60 to 70 Minutes | 120º (Rare) |
| 3 Ribs | 7 to 8.5 Pounds | 450º/325º F | 1½ to 1¾ Hours | 120º (Rare) |
| 4 Ribs | 9 to 10.5 Pounds | 450º/325º F | 1¾ to 2 Hours | 120º (Rare) |
| 5 Ribs | 11 to 13.5 Pounds | 450º/325º F | 2¼ to 2 Hours | 120º (Rare) |
| 6 Ribs | 14 to 16 Pounds | 450º/325º F | 3 to 3¼ Hours | 120º (Rare) |
| 7 Ribs | 16 to 18.5 Pounds | 450º/325º F | 3¼ to 4 Hours | 120º (Rare) |
Place the roast, ribs side down, in a roasting pan. The ribs will act as a rack. Cook for 15 minutes in the hot 450º oven, then turn the oven temperature down to 325º. Do not open the door and cook for the remainder of the estimated time. If you do not have a digital thermometer with an alarm, start checking the roast temperature 1/2 hour before the end of the total estimated time.
Remove from the oven when the center of the roast hits 120º. Cover with foil and let rest for at least 30 minutes. The roast will continue to cook and the internal temperature will rise to 125º to 130º, medium rare.
