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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.
Here's how you do it: 1  Cook the beef at 350F until its internal temperature reads 5-10 degrees below the desired doneness. 2  It'll take anywhere from 15 to 30 minutes per pound, depending on the shape of the roast, and how well done you like it. 3  Remove the roast from the oven, and let it stand for 20 minutes. This can take 4 to 8 hours depending on the size of the roast, and how cooked you like it. 2  Turn the heat up to 500F and cook it until it reaches 5 to 10 degrees below the desired doneness. 3  It shouldn't take much more than 10-15 minutes. 4  Remove the roast from the oven and let it stand about 20 minutes.