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Cooking Meat/Cooking time for 19.9 lb standing rib


Hello, Enrique,
Couldyou recommend cooking time/temperature for a whole standing rib roast?  Meat is 19.9 pounds and will be cooked in a conventional over. I have been looking and find much advice...esp not to salt the meat before cooking.  Do you agree with this as well?

Thank you so much,

Always is so difficult to define, theoretically, cooking time and temperature.

The most practical way to do this is the following:

Set the oven´s temperature about 350 F, and use a thermometer and check internal temperature of meat (into the thickest part of ribs, close to the bones) each 45  minutes to define the right cooking time.

If you do so, and internal temperature is about 170F is time to take out the oven and serve, depending on your personal prefference about doneness.

About salt, according to my experience, is better if you use coarse salt, to rub all the surface of meat before cooking. This helps to reduce dryness.

I hope this information helps you, and don´ta hesitate to contact me for further information,

Merry crhistmas and the happiest new year!!


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Enrique Torres


More than 9 Yr. experience in R&D and business development of new ingredients and processes related to beef steaks and other meat fillets improvement for institutional and industrial customers in the following fields: Raw meat: Increasing cualinariy quality in beef staks/ fillets while: a. Reducing/eliminating ageing time in beef cuts. b. Reducing dripp loss in vaccum packed beef. c. Increasing culinary quality not only in premium, but also cheap beef cuts. d. Obtaining microbiologically safe products. Cooked meat: a. Increasing cooking yield in meat steaks/fillets from beef, chicken , pork and fish. b. Reducing / eliminates customer´s complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish. c. Reducing cooking times of meat steaks/fillets about 20%. d. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controling costs. e.Safe and agile new sous vide processing methods applied to meat steaks/fillets. f. Developing new meat products according to market needs and new potential businesses. Expertise in meat steaks/fillets cooking methods: a. Sauté. b. Grilling c. Friying. d. Convenction oven. e. Combined oven (Combi). f. Sous Vide Industries of expertise: a. Slaughtering hauses. b. Beef purveyors. c. Poultry purveyors. d. Catering (army, schools, hospitals) e. Restaurant chains. f. Sous Vide chicken breast processor. g. Meat Ingredients Companies. Specialties MEAT STEAKS/FILLETS PROCESSING SOUS VIDE MEAT STEAK/FILLETS PROCESSING. IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS


I´been working on studies in meat fillets cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness and tenderness improvement and yield increasing.


In spanish: Translation: Improvement of culinary quality of beef during cooking process. A ( U$150.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).

La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 2002.

Past/Present Clients
Grupo Carbón de Palo (Colombia) Pizza Hut (Colombia)

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