IT'S EASIEST, FASTEST, BEST WEEK! (WAIT, LITERALLY?) READ MORE »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Ann Seranne's Rib Roast of Beef

875786c1 6fea 4948 9c7d 5a1c0fe97483  food52 12 13 11 2956

The Roasting Time Chart gives the weight w/o the ribs. How does that help since we only know the weight with the ribs? It seems like we can only use the number of ribs to determine cooking time.

asked by pamelalee almost 5 years ago
2 answers 1630 views
32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added almost 5 years ago

In the step by step instructions she has 5 min per pound OR 15 minutes per rib. Hence a 12 pound roast would take 1 hour of cooking time, then standing time. Don't forget the time needed to allow it to come to room temp....this is a crucial step!

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 5 years ago

Pamelalee, this instruction is a bit confusing, we know! The chart is actually referring to the weight of a standing rib roast, including 2-4 attached "primal" ribs (the ones you see in the photo). The "Without Short Ribs" part means that the short ribs shouldn't be included as well, since the cooking method wouldn't work as well for those (they're more complex and sinewy, and would do better with another cooking method like braising). Here's more explanation of the rib situation from Wikipedia: http://en.wikipedia.org...