15lb, 7 bone Rib Roast Cooking Time

[paulraphael]

On 1/11/2024 at 8:20 AM, weinoo said:

What makes it so hard to give an accurate estimate of time as to how long a hunk of meat will take to cook to a certain doneness has a number of answers.

 

Every oven is different.  Every hunk of meat is different. Every cook is different.

 

It's why a thermometer is your best friend. Both an oven thermometer and a probe thermometer, actually.

 

The classic cooking school Q & A: 

Q: How long will this take to cook? 

A: Until it's done.

 

This.

 

But also be aware that it won't necessarily take longer than a roast with fewer ribs. The weight and the length are not especially relevant*. The cook time depends mostly on cross-section (distance from surface to center). Assuming you control for all the other variables.

 

*Except! Counterintuitively, having more length, and therefore more surface area, could speed the cooking. Because it will contribute more humidity to the oven, and therefore reduce evaporative cooling. This is why 2 chickens roast faster than 1.

[Smithy]

2 hours ago, paulraphael said:

*Except! Counterintuitively, having more length, and therefore more surface area, could speed the cooking. Because it will contribute more humidity to the oven, and therefore reduce evaporative cooling. This is why 2 chickens roast faster than 1.

 

I had to think about that and take a few more slugs of beer to process it. Thanks for that insight!