Adjusting cooking time for 2 roasts?

"OK" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have this great recipe for a 4-5# standing rib roast that after much

trial

Quoted message said:

and error I have down to a science. Here's my question: Because of the number of guests, I'm going
to have to make two five lb roasts instead of

my

Quoted message said:

normal one. Would this increase the amount of cooking time needed? If

so,

Quoted message said:

what's your guess about how much more time is needed.

Thanks in advance!

I wouldn't think it would increase the cooking time more than about 15 minutes.

OK said:

I have this great recipe for a 4-5# standing rib roast that after much trial and error I have down
to a science. Here's my question: Because of the number of guests, I'm going to have to make two
five lb roasts instead of my normal one. Would this increase the amount of cooking time needed? If
so, what's your guess about how much more time is needed.

I don't need to guess.

In a properly functioning oven of appropriate capacity (ie. a typical 30" range oven) two roasts of
about the same weight and configuration will cook to whatever degree of doneness you prefer in about
the same time as one roast. But, BUT... a 4-5# standing rib roast is rather on the teensy side to
begin with, considering the bones and fat there really isn't much edible there, plus smaller roasts
tend to turn out less juicy than larger roasts... so here is your opportunity to roast one of a
decent size. I'd choose one large papa sized roast instead of two wee baby ones. You don't say how
many guests but for easier service for a crowd you may seriously consider having the butcher remove
the bones and fat cap and then tie them back on. After cooking remove the strings and slicing will
be far simpler. Then disjoint those bones and next day pop em back into a HOT oven till well
browned... with a quart bottle of Ballantine ale makes a great cooks treat.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

"OK" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have this great recipe for a 4-5# standing rib roast that after much

trial

Quoted message said:

and error I have down to a science. Here's my question: Because of the number of guests, I'm going
to have to make two five lb roasts instead of

my

Quoted message said:

normal one. Would this increase the amount of cooking time needed? If

so,

Quoted message said:

what's your guess about how much more time is needed.

Thanks in advance!

Oven at 300, one roast will take as long as 2. Plus or minus. I say 'plus or minus' but it's not
anything to sneeze at.

If the cooker temp is constant, both pieces (or more) will take the same amount of time. I do this
often with pork shoulders/butts/whatever.

Jack Constant

On Fri, 12 Dec 2003 01:18:27 GMT,
"OK" <[email hidden]>
had to open a new box of zerones to say:

Quoted message said:

I have this great recipe for a 4-5# standing rib roast that after much trial and error I have down
to a science. Here's my question: Because of the number of guests, I'm going to have to make two
five lb roasts instead of my normal one. Would this increase the amount of cooking time needed? If
so, what's your guess about how much more time is needed.

Thanks in advance!

I'd cheat and use an instant read thermometer...

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