Allow your roast to come to room temperature before roasting.
Preheat oven and roasting pan to 425°F.
Rub salt, pepper and garlic into the meat.
Place meat roasting pan and return to the oven.
Roast at 425°F for 20 minutes.
Turn oven down to 325°F.
Roast for an additional
2 RIBS – 1 – 1.5 HRS
3 RIBS – 1 HR 45 MIN
4 RIBS – 2 HR
5 RIBS – 2 HR
6-7 RIBS – 2 – 2.5 HR
Baste every twenty minutes. (Do not baste roast if Rub has been applied)
After cooking the suggested time***, remove the roast from the oven.
REST, covered, for 20-30 minutes to allow the juices to settle.
This recipe is for a medium rare roast.
For BEST RESULTS --- Always be sure to check internal temperature with a thermometer.
Ovens will vary, causing cooking times to vary as well.
***Internal temperatures (at time of removal from oven) should be:
120°F for Rare
125°F for Medium Rare
135°F for Medium to Medium Well
The internal temperature will continue to rise while resting.
**Consuming Raw or Undercooked Food Can Be Hazardous to Your Health**