Rib Count | Approximate Weight | Oven Temperature | Total Estimated Time | Meat Thermometer Reading (Rare) |
2 ribs | 4 to 5 pounds | 450°/325° F | 60 to 70 minutes | 120° F |
3 ribs | 7 to 8.5 pounds | 450°/325° F | 1 1/2 to 1 3/4 hours | 120° F |
4 ribs | 9 to 10.5 pounds | 450°/325° F | 1 3/4 to 2 1/4 hours | 120° F |
5 ribs | 11 to 13.5 pounds | 450°/325° F | 2 1/4 to 2 3/4 hours | 120° F |
6 ribs | 14 to 16 pounds | 450°/325° F | 3 to 3 1/4 hours | 120° F |
7 ribs | 16 to 18.5 pounds | 450°/325° F | 3 1/4 to 4 hours | 120° F |
Rare | 120 to 125° F | center is bright red, pinkish toward the exterior portion |
Medium Rare | 130 to 135° F | center is very pink, slightly brown toward the exterior portion |
Medium | 140 to 145° F | center is light pink, outer portion is brown |
Medium Well | 150 to 155° F | not pink |
Well Done | 160° F and above | steak is uniformly brown throughout |