575235 Tue Nov 25 11:49:35 -0800 2008 7 31 Home Cooking 0 4201275 Hello, I have a 15LBS Rib Eye Roast and was wondering how long i should cook the roast for if i want medium rare. Thanks. Tue Nov 25 11:49:35 -0800 2008 243343 xiao79 1 4201340 That is not an answerable question as stated, I think, as there are too many variables. The easy answer is to get a remote-probe thermometer if you don't have one already, and roast the meat to an internal temperature of 135º-140º. If you want a time, 20 minutes per pound works out to five hours, but much will depend on how big the meat is in cross-section and what its starting temperature is. My experience with per-pound calculations has been very mixed; I once had a 20-lb turkey get completely cooked in about two hours! Needless to say, by dinnertime it was kinda like eating leftovers. Tue Nov 25 12:08:48 -0800 2008 4201275 11478 Will Owen 1 4201415 As previously stated, you cannot leave such a great piece of meat to chance or do it strictly by minutes per lb; you MUST get a reliable thermometer, cook to 125-130 degrees, take out and rest for at least 10 minutes, roast will continue to rise in temperature about another 10 degrees. You should always take roast out about 10 degrees less than desired finished temperature due to the fact that it will increase in temp while resting but do get yourself an instant read thermometer, they only cost about $15 and they come in very handy. Tue Nov 25 12:33:33 -0800 2008 4201275 110819 bakerboyz 1 4201416 I just did a 13-pound prime rib, but I cut mine in half. I originally did it because the roast wouldn't fit on my baking sheet, but now that it's over, I'm definitely glad I didn't try to cook the entire roast in one piece. I started in a 450 degree oven, then brought it down to 300 after 30 minutes. I took it out when the temp probe reached 125 - about 2.5 hours. However, when we started slicing, a lot of the ends were practically well done. The middle was nicely med-rare, though. I think if I had roasted the entire piece, more of the meat would have ended up well done by the time the middle was med-rare. 20 minutes per pound is a good rough estimate. Just make sure you have some snacks for your guests in case it takes a little longer. If it finished early, cover with foil and then pop it into a hot oven for a few minutes before serving. Tue Nov 25 12:34:35 -0800 2008 4201275 42944 leanneabe 1 4201419 Another thing to consider is whether or not you want a well caramelized outside of the roast or do you want the same degree of doneness from one end to the to other. The first method of cooking usually calls for searing at a high temperature and then reducing the temperature for the remainder of the cooking. With that method, the ends will be better done than the middle. Some people see this as an advantage. The second method allows you to make a roast that's medium rare all the way through. The roast is cooked at a low temperature for a longer period of time. Do you have a preference for one over the other? Tue Nov 25 12:35:07 -0800 2008 4201275 11407 JoanN 2 4201440 I prefer medium rar all the way through. Also, should i take the temp. of the roast at the middle section? Thanks in advance. Tue Nov 25 12:39:12 -0800 2008 4201419 243343 xiao79 3 4201502 The middle of the middle would be your best bet, you want to do the thickest part of the meat and right in the center of the meat (in terms of depth of the thermometer). Tue Nov 25 13:04:03 -0800 2008 4201440 110819 bakerboyz 1 4201490 I am a proponent of slow roasting and low temperature method for any beef. pork, turkey or lamb roast. I have been cooking all the meats this way for many years and it is the most requested recipe/method I receive from any and all who have enjoyed the final results....especially the Holiday Roasts at our family's table.....FWIW, This is the way it is done in most commercial kitchens that specialize in Prime Rib, as it offers the combination of high yields, with moist and tender beef. From an earlier thread, there are many suggestions....I for one would not cut the roast in half if you can allow yourself the 5-6 hours @ 215-225 degrees. http://chowhound.chow.com/topics/466614 Tue Nov 25 12:58:46 -0800 2008 4201275 123497 fourunder