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Ribeye Roast

post #1 of 6
Thread Starter 

I am cooking two Ribeye Roast. For time purposes, I would like to cook them both at the same time. Each will be 8-9 pounds. How do adjust my cooking time when roasting two separate roasts?

post #2 of 6

Assuming you are putting the two separate roasts in the same preheated oven, it might take a minute or two longer than one single roast, simply because the door will be open longer and there will be a bit more thermal mass in the beginning causing the oven to recover slightly slower.  It isn't really an issue.

 

It isn't like a microwave, where if one baked potato takes 2 minutes, then 2 potatoes takes 4 minutes.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 6
Quote:
Originally Posted by Scottielew View Post

I am cooking two Ribeye Roast. For time purposes, I would like to cook them both at the same time. Each will be 8-9 pounds. How do adjust my cooking time when roasting two separate roasts?

I would go by internal cooking temp for desired doneness, rather than time.
post #4 of 6
Quote:
Originally Posted by Cerise View Post

I would go by internal cooking temp for desired doneness, rather than time.
All nice and good when cooking for yourself, not so good when you're expecting company. I like to have an approximate idea of when the food will be ready so I can serve my guests. Anyway that's beside the point since this is not what the OP was even asking.

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 6
Quote:
Originally Posted by Koukouvagia View Post

All nice and good when cooking for yourself, not so good when you're expecting company. I like to have an approximate idea of when the food will be ready so I can serve my guests. Anyway that's beside the point since this is not what the OP was even asking.

 

Didn't really see an answer to the OP question here either, so I will attempt go there...shouldn't really matter significantly on cooking time because the oven doesn't know nor care how many roasts are in it.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 6

Internal temp is the way to tell when the meat is rare, med, well done.  To estimate the time required the standard time for beef roast is 20 min. per pound.  I think this is too long but I like rare beef. .That is about 3 hours max. 2 hours minimum. I would check after one hour and then every thirty min.  Remember to take the roast out 5-10 degrees below desired serving temperature and give it 15 to 20 minuets to rest before carving.   

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