egree of doneness is definitely a matter of personal choice. For a quality ribeye roast the caliber of Kobe-Style Wagyu or Australian grass-fed beef, most prefer the meat on the medium rare side. Whatever your preference, we recommend that you absolutely do not exceed the USDA’s recommendation of a final 145°F internal temperature.
Use these times and internal temperatures as a guide to help determine when to take the roast from the oven to reach your chosen degree of doneness. These times are based on roasts weighing 6 pounds and up. The internal temperature of the roast will continue to rise approximately 10 degrees when resting for about 30 minutes, depending on the size of your roast.
Desired Doneness Approximate Cooking Time (at 325°F) Internal Temperature* (reached to remove the roast from the oven) Rare 12-13 minutes per pound 120°F to 122°F Medium Rare 14-16 minutes per pound 125°F to 130°F Medium 18 minutes per pound 140° F Medium Well 19 minutes per pound 150° F *USDA recommends an internal temperature of 145°F.
- Take the roast out of the refrigerator about two hours or so before cooking. A roast should come to about room temperature before going in the oven. Make sure the room is not hot or humid.
- Use a shallow roasting pan with a rack that positions most of the roast above the sides of the pan. This allows the air to circulate evenly around the roast. A too deep pan will inhibit proper browning.
- This method of oven roasting is based on indirect, dry heat so no cover and no added liquid.
- If your roast is too large to go into the oven rounded side towards the back, then place the roast with the largest end towards the back.
- Some purists don’t season the roast at all before cooking; while in addition to salt and pepper, other cooks may add finely minced garlic or other seasonings to the softened duck fat before rubbing it over the roast. You may also want to use a recipe for a good flavor rub. It’s strictly a matter of personal taste.
- Wait until the last 20 to 30 minutes of your estimated cooking range before beginning to test for doneness. You want to be sure of reaching the right internal temperature, but be mindful that too many holes may cost the loss of precious juices.
- Once you reach an internal temperature of 110°F, do watch the temperature closely as it rises very quickly from this point forward.
- A 3 to 4 pound roast will take about 1 to 1-3/4 hours including the first 15 minutes at 450°F with the remainder of time at 325°F.