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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.
When you are ready to roast the beef, preheat the oven to 250 degrees F. If your roast has a thick fat layer, score it in a criss-cross pattern. Season the roast with salt and pepper, and rub it in with your hands. Finish the roast off with a coating of vegetable oil, and rub that in as well.. Once you have finished prepping the roast and the oven is up to heat, turn the oven down to 200 degrees F and put the roast in. If you have a thermometer that can be in the roast while it is in the oven, put that in the very center of the roast. You will let the roast cook until it reaches 118 degrees F.