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4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone. 5 After browning the roast at a 500Â°F temperature in the oven for 15 minutes, reduce the oven temperature to 325Â°F.To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare.oast in oven until thermometer registers 115Â°-120Â°F for rare or 125Â°-130Â°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.). Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done.
Preheat oven to 450 F [235 C]. Place a V-shaped rack in a roasting pan and place the prepared meat on it. Place in hot oven for 10 minutes. Reduce the oven temperature to 250 F [121 C]. Cook until the internal temperature is 150-155 F [65-68 C], about 45 minutes for a 1 pound roast, up to 1 hours for a large roast.Use an instant-read thermometer stuck into the very center of the roast to determine the temperature.ook until the internal temperature is 150-155 F [65-68 C], about 45 minutes for a 1 pound roast, up to 1 hours for a large roast.