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Nov 9, 2008 11:23 AM

Cooking a roast from frozen..........

I have a rib roast in the freezer that I need to use. 3 1/3 lbs, bone in. I'm thinking of doing this with it today, maybe searing the outside in a pan before popping in a 325' oven, for.........2 hrs? Any thoughts?

I've done it with great success with tritip, and others seem to have had luck, too.


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  1. OMG, this was the best yet !

    2 rib roast, 3.36 lbs., frozen solid. Rinsed, seasoned and seared, plunked in a 325' oven uncovered at 5:20. Checked 1 hour later, the core was still frozen.

    Checked again at 7:45, the center measured 127'. Kept it in for a few more minutes, took out and rested until 8:05. 134'.................perfectly pink, incredibly tender, juicy but not much spilling out. Oh man....................

    So this one took almost three hours, for some reason, but SO worth it!

      1. Worked great! I cooked a ~3lb rib roast from freezer. Started at 375oF for two hours, then lowered to 300oF and covered with aluminum foil because I thought it might be getting a little too crispy. I then cooked it for 40 more minutes until my thermometer read 130. It sat on the counter covered for about 10 more minutes and the temperature rose to about 137oF. Carved perfectly and about the same doneness throughout.