I have this great recipe for a 4-5# standing rib roast that after much trial
and error I have down to a science. Here's my question: Because of the
number of guests, I'm going to have to make two five lb roasts instead of my
normal one. Would this increase the amount of cooking time needed? If so,
what's your guess about how much more time is needed.

Thanks in advance!

"OK" > wrote in message
news
> I have this great recipe for a 4-5# standing rib roast that after much
trial
> and error I have down to a science. Here's my question: Because of the
> number of guests, I'm going to have to make two five lb roasts instead of
my
> normal one. Would this increase the amount of cooking time needed? If
so,
> what's your guess about how much more time is needed.
>
> Thanks in advance!

I wouldn't think it would increase the cooking time more than about 15
minutes.

"OK" > writes:

>I have this great recipe for a 4-5# standing rib roast that after much trial
>and error I have down to a science. Here's my question: Because of the
>number of guests, I'm going to have to make two five lb roasts instead of my
>normal one. Would this increase the amount of cooking time needed? If so,
>what's your guess about how much more time is needed.

I don't need to guess.

In a properly functioning oven of appropriate capacity (ie. a typical 30" range
oven) two roasts of about the same weight and configuration will cook to
whatever degree of doneness you prefer in about the same time as one roast.
But, BUT... a 4-5# standing rib roast is rather on the teensy side to begin
with, considering the bones and fat there really isn't much edible there, plus
smaller roasts tend to turn out less juicy than larger roasts... so here is
your opportunity to roast one of a decent size. I'd choose one large papa
sized roast instead of two wee baby ones. You don't say how many guests but
for easier service for a crowd you may seriously consider having the butcher
remove the bones and fat cap and then tie them back on. After cooking remove
the strings and slicing will be far simpler. Then disjoint those bones and
next day pop em back into a HOT oven till well browned... with a quart bottle
of Ballantine ale makes a great cooks treat.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."

"OK" > wrote in message
news
> I have this great recipe for a 4-5# standing rib roast that after much
trial
> and error I have down to a science. Here's my question: Because of the
> number of guests, I'm going to have to make two five lb roasts instead of
my
> normal one. Would this increase the amount of cooking time needed? If
so,
> what's your guess about how much more time is needed.
>
> Thanks in advance!
>
>

Oven at 300, one roast will take as long as 2. Plus or minus. I say 'plus
or minus' but it's not anything to sneeze at.

If the cooker temp is constant, both pieces (or more) will take the same
amount of time. I do this often with pork shoulders/butts/whatever.

Jack Constant