Hello,
I'm bringing a standing rib roast to the company pot luck tomorrow. I tried last year using the Chef Steps recipe and made the mistake of assuming that the cook time would double for 8 bones. I unfortunately ran out of time!
This year I'm only doing a 4 bone rib roast, which is approximately 11 lbs. How much time should I give myself to be safe? The Chefsteps recipe calls for 4 hours @ 200F, and obviously I want to be able to hit the internal temperature. At 11 lbs, at 200F, how much buffer should I give myself? Is 4.5 hours adequate or should I give myself 5 hours?
