2. Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.
3. Reduce the oven temperature to 350°F and roast
for 16 minutes per pound (about 1 3/4 hours), or until a
meat thermometer reaches an internal temperature of 135°F to
140°F for a medium-rare center. When the meat comes out of
the oven, let it rest before carving, about 10 minutes
before carving.
|
Cooking Timetable |
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We are a family-owned-and-operated business and pride ourselves in always providing quality meats and foods, personalized customer service at competitive prices you can afford. Looking for that special cut of meat? We will cut your order to the exact specifications for that party or wrap it for your home freezer. Because we are not in retail anymore we are referring all our customers to Jim's Meat Market in Largo. It's worth the drive, Click here to visit Jim's
|
Rib bones |
Approximate Weight |
Oven Temperature |
Total Estimated Time |
|
2 ribs |
4 to 5 pounds |
450°/325° F |
60 to 70 minutes |
|
3 ribs |
7 to 8.5 pounds |
450°/325° F |
1 1/2 to 1 3/4 hours |
|
4 ribs |
9 to 10.5 pounds |
450°/325° F |
1 3/4 to 2 1/4 hours |
|
5 ribs |
11 to 13.5 pounds |
450°/325° F |
2 1/4 to 2 3/4 hours |
|
6 ribs |
14 to 16 pounds |
450°/325° F |
3 to 3 1/4 hours |
|
7 ribs |
16 to 18.5 pounds |
450°/325° F |
3 1/4 to 4 hours |
|
Meat Thermometer Reading
|
||
|
Rare |
120° to 125°F |
center is bright
red, pinkish toward the exterior portion |
|
Medium Rare |
130° to 135°F |
center is very
pink, slightly brown toward the exterior portion |
|
Medium |
140° to 145°F |
center is light
pink, outer portion is brown |
|
Medium Well |
150° to 155°F |
not pink |
|
Well Done |
160°F and above |
steak is uniformly
brown throughout |