How to cook a rib roast in a roaster oven

Written by g.k. bayne
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How to cook a rib roast in a roaster oven
Increase the cooking time for more ribs. (JacquesPALUT/iStock/Getty Images)

A roaster oven and a rib roast are a perfect combination. A rib roast cooked in the roaster turns out tender and juicy every time. Whether you are cooking the roast for company or just your family, the roaster oven insures that the roast cooks evenly browned and just the way you want it. The key to cooking a rib roast is knowing the proper cooking times, no matter how many ribs the roast has.

Skill level:
Easy

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Things you need

  • 4, 5 or 7 rib roast
  • Butter
  • Seasonings
  • Meat thermometer
  • Serving platter or cutting board
  • Tin foil

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Instructions

  1. 1

    Set up the roaster oven and preheat it to 163 degrees Celsius (325 degrees Fahrenheit).

  2. 2

    Place the rib roast on the meat rack, with cut ribs facing up.

  3. 3

    Apply a thick coat of butter to the exposed bone ends. Season the meat with your choice of seasonings, such as steak seasoning or just plain salt and pepper.

  4. 4

    Place the meat rack and roast into the roaster oven. Place the lid securely on the roaster.

  5. 5

    Cook the roast for 17 to 18 minutes per pound for a rare roast. Cook for 18 to 19 minutes for a medium-well-done roast. Cook for 20 to 21 minutes for a well-done rib roast.

  6. 6

    Use a meat thermometer to insure the meat has reached the appropriate temperatures of 60 degrees Celsius (140 degrees Fahrenheit) for rare, 71.1 degrees Celsius (160 degrees Fahrenheit) for medium and 76.7 degrees Celsius (170 degrees Fahrenheit) for well done.

  7. 7

    Transfer the roast from the roaster to a serving platter or cutting board. Tent the roast with tin foil for 10 to 15 minutes and allow it to rest before carving.

Tips and warnings

  • Use a turkey baster or a ladle to remove the juices from the bottom of the roaster after the rib roast is cooked, if you want to serve "au jus" with the roast.
  • Carve the rib roast by making the first cut on the far side of the first bone. Make your next cut on the far side of the second bone and so forth, until the entire roast is carved.
  • If you prefer roast slices without the bone, carve the roast on both sides of the bone to remove them from the meat.
  • Roaster ovens are great when cooking for a party or buffet style cooking. Because of their size, they are also extremely portable: they can be used wherever an socket is available.
  • Always turn the roaster off before attempting to remove the food inside.

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