Prime Rib Roasting Guide

Prime Roasting Guide
Guidelines:
Preheat oven 1/2 hour before putting the roast in the oven
Use the time chart (below) as a general guide, each oven is different, so times will vary
We recommend you use either a meat thermometer, which stays in the roast as it cooks,
or an instant thermometer, which does not stayin the oven, either thermometer must be
placed in the center of the roast; thermometer must not touch the bone
Check the roast before the minimum time recommendations
Take the roast out when the thermometer reaches5 degreesbefore desired temperature
because the roast will continue to cook when it is removed from the oven
After removing the roast from the oven, let stand for 15 to 20 minutes before carving and
serving
Roast all meat, uncovered, on a rack without water
Type of Roast Oven Temperature
Approximate
Cooking Time
Internal Temperature
Beef Tenderloin
Whole 5-7 lbs
425 degrees 50-60 minutes total
130/medium rare
140/medium
Beef Tenderloin
Half 2-3 lbs
425 degrees 35-45 minutes
130/medium rare
140/medium
Prime Rib: Boneless
Whole
350 degrees 10-15 minutes/lb
135/medium rare
150/medium
Prime Rib: Boneless
Half 2-3 lbs
350 degees 15-18 minutes/lb
135/medium rare
150/medium
Prime Rib: Bone In
Whole 16-20 lbs
325 degrees 10-15 minutes/lb
135/medium rare
150/medium
Prime Rib: Bone In
Half
325 degrees 13-18 minutes/lb
135 medium rare
150/medium
Sirloin Strip Roast
Whole
350 degrees 15-18 minutes/lb
135 medium rare
145/medium
Sirloin Strip Roast
Half 5-6 lbs
350 degrees 15-18 minutes/lb
135/medium rare
145/medium
Pork Roast 350 degrees 20-25 minutes/lb 170 degrees
Veal 350 degrees 20-25 minutes/lb 170 degrees
Lamb 350 degrees 20-25 minutes/lb 170/medium
Rack of Lamb 425 degrees 25-25 minutes
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Prime Rib Roasting Guide PDF

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