Fore rib of beef Cooking Time Calculator — Time, Temperature & Method

Fore rib of beef Cooking Time Chart

Weight	Rare	Medium	Well done
3.5 lb	1 hr 24 min	1 hr 44 min	2 hr 5 min
4.5 lb	1 hr 42 min	2 hr 7 min	2 hr 32 min
5.5 lb	2 hr	2 hr 30 min	3 hr
6.5 lb	2 hr 18 min	2 hr 52 min	3 hr 27 min
9 lb	3 hr 3 min	3 hr 49 min	4 hr 35 min

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A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.

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How This Calculator Works — Formula & Method

Source: standard US roasting guidance · applied deterministically · verify with a thermometer

Constant	Value	Source
Rare — time per lb	18 min/lb (range 15–20/500 g)	US roasting guides
Rare — internal temp	126°F / 52°C	USDA / thermometer
Medium — time per lb	23 min/lb (range 20–25/500 g)	US roasting guides
Medium — internal temp	140°F / 60°C	USDA / thermometer
Well done — time per lb	27 min/lb (range 25–30/500 g)	US roasting guides
Well done — internal temp	158°F / 70°C	USDA / thermometer
Base offset	25 min	Standard
Oven	430°F sear for 20 min, then 350°F	Method
Resting	15 min	Best practice

— Fore rib of beef cooking time —
total_min = min_per_500g × (weight_lb × 453.592 / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
celsius = derived table from °F
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()

Public roasting guidance applied deterministically — this is not a food-safety authority. Always cook to the stated internal temperature, measured with a meat thermometer.