I have an 8lb rib roast and I want it medium rare to well done. What degree should I put the oven on and how long?

I have an 8lb rib roast and I want it medium rare to well done. What degree should I put the oven on and how long? Last year my roast was dry and I don't want that to happen this year Asked by newbie6846417 48 months ago Similar questions: 8lb rib roast medium rare degree put oven long Food & Drink > Cooking.

Similar questions: 8lb rib roast medium rare degree put oven long.

Start it at 450 then..... This is the cooking part of a recipe I use. Let roast stand at room temperature 1 hour. Put oven rack in middle position and preheat oven to 450°F.

Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more.

Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare. ) .

Roast must be at room temperature. Place roast on rack in pan slightly larger than roast. Roast must be at room temperature.

Place roast on rack in pan slightly larger than roast. Roast at 450 for 30 minutes, reduce temp to 325. Do not open oven door.

Rare is between 130-140, medium between 145-155, 13-15 minutes per pound. Remove roast from oven, cover with foil for 30-45 minutes before slicing.

I go by these temps when cooking roasts and it never fails to produce the perfect doneness. Beef Roast Cooking Temperatures Rare 120° to 125°F center is bright red, pinkish toward the exterior portion Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion Medium 140° to 145°F center is light pink, outer portion is brown Medium Well 150° to 155°F not pink Well Done 160°F and above steak is uniformly brown throughout This temp chart was copied from the site listed in the Sources. All other information is personal knowledge learned over many years from many sources.

The temps are measured in the Roast while it is still in the oven at temp. When these temps are reached, remove the roast from the oven. Be sure you allow the roast to stand covered for 10-20 minutes before slicing it.

This will ensure the juice redistribute throughout the roast and keep it juicy. Otherwise it will be dry as dirt. When allowed to stand or rest the internal temp will rise 5-10º.

Although, cooking a roast to temps above 145º usually means the meat will become dryer and tougher. The light pink color in Medium doneness does not mean there is blood in the meat. At this doneness the juices will run clear meaning the blood has been completely cooked.

Solid cuts of Beef like steaks, Roasts etc don't not need to be cooked to a well done state to be safe. Ground Beef is what is dangerous since Ground Beef/Hamburger usually is made from all the different cuts of Beef. Ground Chuck, Serloin etc.Are those specific cut of Beef ground up, and no other cut of Beef can be ground with it.

Sources: http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm .

I give everyone this recipe...FOOL PROOF. Just follow this, and your rib roast will always come out perfect. Trust me...I have been cooking my prime rib roasts this way for years...and I'm old.

FOOL PROOF ROAST BEEF: flour salt and pepper Sprinkle roast with the flour, salt and pepper, covering all side. Place meat in a shallow roasting pan, fat side up. Preheat oven 500 degrees.

Cook: 2 ribs (4-1/2 to 5 lbs. ) 25 to 30 minutes 3 ribs (8 to 9 lbs. ) 40 to 45 minutes 4 ribs ( 11 to 12 lbs.) 55 to 60 minutes After the specified cooking time, turn oven OFF and leave meat in the oven for 2-1/2 hours.

DO NOT OPEN OVEN DOOR AT ANYTIME until ready to serve. The meat will be medium-rare everytime! Sources: RSVP HEIDI5522's Recommendations RSVP: An Invitation to Maine Cooking from the Junior League of Portland, Maine, Inc.

Amazon List Price: $14.95 Used from: $2.03 Average Customer Rating: 5.0 out of 5 (based on 2 reviews) Great cookbook. I love Junior League cookbooks. This one is from Portland, Maine.

Rule of thumb is... The rule of thumb is 30 minutes per pound at 350 degrees ina standard oven. That will produce a medium to medium rare roast. Go to 45 minutes per pound for well done.

The best way to know how "done" the roast is, is to use a meat thermometer. There are several decent ones available at the grocery store and some have markings on them for beef, poultry etc. Have a good meal!.

" "how long to cook rib eye roast on a barbeque rotisserie" "How long would a rib roast take to cook on a rotisserie?" "cooking a 13 pound turkey and a 10 pound roast in an oven at the same time. How long and what temperature?

Can someone tell me cooking times for mince n dumplings how long altogether n how long into cooking do I put dumpings in.

How long to cook rib eye roast on a barbeque rotisserie.

Cooking a 13 pound turkey and a 10 pound roast in an oven at the same time. How long and what temperature?

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.