A few hours before you are ready to cook your Roast you are going to want to set your roast on your counter and let it come to room temperature. This is when I like to season my roast. I usually take 6-8 cloves of garlic and by cutting little slits in stuff garlic into my roast and rub the top with whatever meat seasons I have on hand. Cover with plastic wrap and let warm up to room temperature. DO NOT remove the ribs(bones) that have been tied to the roast.
Preheat oven to 450 degrees, while the oven is heating chop up 2 cloves of garlic and mix them into about 1/4 cup of softened butter. Rub the “cut” ends with garlic butter.
Once your oven has reached 450 degrees place roast with cut ends butter into a metal roasting pan (I like to use a disposable foil pan) and place into the oven for 15 minutes ant 450 degrees to seal in all the yummy! LOL
After 15 minutes turn you oven done to 325 degrees Continue to cook at 325 degrees. About every half hour baste the cut ends of your roast with the pan drippings.
(2) ribs 5-6 pounds at 325 about 1-1/2 hours or until meat thermometer reads 140-145 degrees
(3) ribs 7-8 pounds cook at 325 about 2 hours
(4) ribs 9-10 pounds at 325 degrees 2-1/2 hours
(5) ribs 11-13 pounds at 325 degrees 3 hours
(6) ribs 14-16 pounds at 325 degrees 3-1/2 hours
(7) ribs 16-18 pounds at 325 degrees 4 hours
****** NOTE***** No matter the size of your roast you are always going to start your roast at 450 degrees for 15 minutes and then turn oven down to 325 degrees and cook for the time on the chart above or until your roast reaches the internal temperature of 140 degrees.
Once roast is done place on a cutting board cover loosely with foil and let rest 15-20 minutes before slicing and enjoying!! 🙂