How do I cook a 7 pound standing rib roast?

Answer 1

There are several methods for cooking a beef prime rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the meat is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.

The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after it is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.

Answer 2

The best method for roasting beef, lamb,and pork is to place it in a very hot oven for 10-15 minutes to sear the outside. then reduce the temperature to cook the meat more slowly. After the initial searing, the meat may be covered with foil to keep its moisture.

LAMB
Roasting Times -
Medium rare - 12 minutes per 1lb (450g) plus 12 minutes
Medium - 15-20 minutes per 1lb (450g) plus 15 minutes
Well done - 20-25 minutes per 1lb (450g)
Cooking Instructions: Roast at 230C ( 450F, gas mark 8 ) for 15 minutes, then reduce to 180C ( 350F, gas mark 4 ) and continue cooking until done.

BEEF
Roasting Times -
Rare - 15 minutes per 1lb (450g) plus 15minutes
Medium - 20 minutes per 1lb plus 20 minutes
Well done - 25 minutes per 1lb plus 25 minutes
Cooking Instructions: Roast at 230C (450F, gas mark 8 ) for 15 minutes, then reduce to 180C (350F, gas mark 4) and continue cooking until done.

PORK
Roasting Times - Well done - 25-30 minutes per1lb(450g). For crispy crackling, the temperature can be turned up again for the last 5-10 minutes.
Cooking Instructions: Roast at 200C ( 400F, gas mark 6 ) for 15 minutes, then reduce to 160C ( 325F, gas mark 3 ) and continue cooking until done.

to be really certain that meat is cook properly, you can test it with a meat thermometer. This is done by inserting the thermometer into the flesh at its thickest part, away from any bone, about 15-30 minutes before the end of the calculated cooking time.

The thermomenter should read as follows:
Beef, rare 60C(140F); medium 70C(158F); well done 75C(167F).
Lamb, medium rare 60C(140F); medium to well done 63-80C(145-176F).
Pork, well cooked 75C(167F).

After cooking the meat, leave it standing in a warm place for 10 minutes - if necessary, cover it with foil to keep it hot. During this time the meat's internal temperature will increase slightly and will equalise throughout the meat. The flesh will also reabsorb its juices and become firm, making it easier to carve.

Merry Christmas!

Answer 3

cm is exactly right, you just want it done to a rare-med rare doneness, slow and low is the best method for a rib roast(prime), if you have the proper equip. Good Luck!
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Answer 4

HAVE ALWAYS HAD GREAT LUCK USING PAULA DEENS FOOLPROOF STANDING RIB ROAST. THE RECIPE CALLS FOR A 5 LB. ROAST AND IT HAS BEEN THE VERY BEST EVER.. I HAVE A 12 LB. FOR CHRISTMAS AND NOT SURE HOW TO CALCULATE THE COOKING TIME. PLEASE HELP. MJZ