Cooking 4, 15 lb. Prime Ribs
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As long as the oven is large enough to get four on the same shelf without touching--the time to cook four will be about the same as cooking one----
If you need to use two shelves--the cooking time will be a bit longer---
I have been out of the cooking business for over 20 years--the time and temperature has been forgotten sorry--
A restaurant cook will be along soon---
Just a thought---The Joy of Cooking was always a good ,safe cook book for times and temperatures---
My go to cook book was Wenzels Menu Maker---but that book costs a bunch---cheap for a professional kitchen---and a good basic book---but might be beyond your needs--
I don't cover them but you can if they get too dark.
Timeing go off what you used to cook one- I'm guessing a couple of hours? Been a while since i had to do a big roast.
Also, my mom has the Joy of Cooking and is letting me borrow! This was my first thread and I thought there would be more input. Thank God for you Mike! Cindy
Really, a digital thermometer is just a few dollars, that is the only sure way not to mess up your very expensive prime ribs and your reputation.
No one can give you a sure answer because all ovens are different, and no one knows the starting internal temperature of the meat, and the thickness of the meat.
If you do this often, you may want to look into the concept of sous vide cooking.
You can get three ribs to a sheet pan, so use two, cook two each. Rub meat with Guldens Mustard, kosher salt, cracked black pepper, granulated garlic, rosemary.
Sear in hot oven for 30 min, Roast at 325 to desired temp. Should take around three hrs depending on the size, quality, etc. Check temp after two hrs and monitor closely to the end. Pull at 120 for rare/ mr
Like @dcarch mentioned, a $10 digital thermometer is your friend.
For your au jus, use a good roasted beef base (paste) like Knorr Swiss or Minors, not a powdered bullion, costs about $7