I’m doing a 4lb 3oz (2 bones) standing rib roast for my dad’s birthday today. As I’m going through the recipe, I’m not seeing any mention of letting the roast come to room temp before going in the oven at 250°. Is this necessary?
I also wanted to verify that a small roast like that will indeed take 3.5-4 hours at the temp. Obviously I’m going to be temping it throughout, it’s more about the timing of the serving and when it should go in the oven. Thanks!
by DistinctSalamander46
8 Comments
No, doing that will prolong the time it’s in the danger zone and increase chance of foodborne illness. Just prepare it and cook as directed.
No, no need. serious eats looked into this. [bring steak to room temp?](https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it)
I was surprised today when I took my 4-ish lbs roast out of the fridge and stuck the meat thermometer in it to see 31 degrees. It’s been out of the fridge for an hour now and it’s 34 degrees.
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I did one almost double the size and it was right around 4 hours. I left it out to get to room temp but after almost 4 hours it got to 47°F and I said F it.
It’s going to be in the bath for 3+ hours. How much good do you think leaving it on the counter for an hour is going to do?
Realistically, letting it get up to room temp internally would probably take a day or more. Please do not do that.
If the diameter is the same as a bigger roast, and the bigger roast is just longer, then time will be less, yes, but perhaps not by much based on the physics of the roast shape and heat tx.
My 5 lb roast took around 3 hours! I was surprised but also accidentally had it on convection (“regular” oven is recommended) so I think it might’ve been because of that.