Hey everyone,
I have a bone-in standing rib roast that I'm going to cook tonight. The butcher says its big enough to feed 18 healthy eaters; I think he said 7 ribs but I'm not sure.
I'm going to sear it on the stove top and cook it at 225. I'm aiming for a temp of 130 degrees, and I have a meat thermometer.
Only... about how many hours should I give it?
The butcher wouldn't say, because he's never roasted it at a temp that low, so all he would say is "use a thermometer".
But I need some kind of ball park so my guests don't have to wait til midnight!
I saw 6.5 hours somewhere on the web, but that was for medium.
Any suggestions?
Thanks!
I have a bone-in standing rib roast that I'm going to cook tonight. The butcher says its big enough to feed 18 healthy eaters; I think he said 7 ribs but I'm not sure.
I'm going to sear it on the stove top and cook it at 225. I'm aiming for a temp of 130 degrees, and I have a meat thermometer.
Only... about how many hours should I give it?
The butcher wouldn't say, because he's never roasted it at a temp that low, so all he would say is "use a thermometer".
But I need some kind of ball park so my guests don't have to wait til midnight!
I saw 6.5 hours somewhere on the web, but that was for medium.
Any suggestions?
Thanks!