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N Providence - 401-353-1924 Cranston - 401-942-9050

Rib Roast

Cooking Instructions

Serving

Semi-Boneless: 1 rib per 2 people |Boneless: 3/4 lb per person

Cooking

Ask for it rubbed with our own special blend, or season with salt, pepper, & garlic to taste. Preheat oven to 325 degrees. Place roast in a roasting pan uncovered and roast until desired internal temp is reached. Remove the roast from oven and allow it 15-20 minutes covered before slicing. The internal temp may raise 5-10 degrees during this time. Allow for this increase in temp when determining your finished cook temperature.

Cooking

Ask for it rubbed with our own special blend, or season with salt, pepper, & garlic to taste. Preheat oven to 325 degrees. Place roast in a roasting pan uncovered and roast until desired internal temp is reached. Remove the roast from oven and allow it 15-20 minutes covered before slicing. The internal temp may raise 5-10 degrees during this time. Allow for this increase in temp when determining your finished cook temperature.

Internal Temperatures
& Cooking Times

Semi-Boneless Roast

2 rib to 3 rib roast: 1-2 hours
4 rib to 5 rib roast: 2-2.5 hours
7 rib roast: 3-3.5 hours

Medium-rare to medium:
internal temp of 125-135 degrees.
Medium to medium-well:
internal temp of 140-155 degrees.
For best results use a meat thermometer.

Boneless Roast

3lb to 5lb roast: 1-1.5 hours
5lb to 7lb roast: 1-2 hours
7lb to 12lb roast: 2-2.5 hours

Medium-rare to medium:
internal temp of 125-135 degrees.
Medium to medium-well:
internal temp of 140-155 degrees.
For best results use a meat thermometer.

Semi-Boneless Roast

2 rib to 3 rib roast: 1-2 hours
4 rib to 5 rib roast: 2-2.5 hours
7 rib roast: 3-3.5 hours

Medium-rare to medium: internal temp of 125-135 degrees.
Medium to medium-well: internal temp of 140-155 degrees.
For best results use a meat thermometer.

Boneless Roast

3lb to 5lb roast: 1-1.5 hours
5lb to 7lb roast: 1-2 hours
7lb to 12lb roast: 2-2.5 hours

Medium-rare to medium: internal temp of 125-135 degrees.
Medium to medium-well: internal temp of 140-155 degrees.
For best results use a meat thermometer.