How Long to Cook a New York Rib Roast

I would suggest something closer to 11-13 min. per pound; at around 300F, after an initial 10 min. at 450F. So; for a 5 lb roast, that would be around 65-70 min. total for med. rare. Also; make sure to let it 'rest' for 20 min. or so; lightly covered w/ foil, after cooking, to allow the juices to re-distribute, before carving to serve.

Super flavorful! I make this over and over. BUT I COOK IT DIFFERENTLY....I slather the outside of the roast with kosher salt (and I don't use salt in the marinade recipe), then I slather the roast with the marinade, wrap the roast in plastic wrap and marinate overnight in the fridge. I let the roast come to room temp, then set oven to 500 degrees. Once at 500 degrees, roast for 5 min/ lb of roast. So if you have 4 lb roast, you cook it at 500 degrees for 20 min. Now..DO NOT OPEN THE OVEN DOOR, turn off oven completely and let it set for 2 hrs without opening the oven door. It will come out medium rare and juicy.... at least it does for me every single time.

Simple, easy, and delicious! I had fresh thyme but no fresh or dried sage so I used my dried poultry herb mix as a sub since it has sage in it. My 12 year old announced at the table "It tastes like rainbows in my mouth!!!" so I was very pleased. Thankfully my oven has a probe so it was cooked to perfection in a little over an hour for a 4 1/2 pound roast (using convection) to 135 internal.

I thought the recipe was fantastic with the marinade seasoning of the roast for 12 to 24 hrs in advance . I added a few things like Rosemary and more garlic but reduced the recommended salt . I followed directions of the recipe to the tee but if you cooked it (time wise) based on the directions of the recipe the Roast will come out beyond undercooked and it's impossible to reach the required internal meat temp based on the directions . I ended up cooking the roast a Additional hour and it was still undercooked. By the time the roast was done it was over 2 hrs cooking time at medium Rare to medium at 450 degrees for 15 min and 1 45 to 2 hrs at 350 for a 6.5 lbs roast . Cooking directions were horrible for this recipe but the seasoning part was very good .

Nice basic recipe, except for one thing: A four pound roast, left out of the fridge for 2 hours to move towards room temp. 20 minutes at 450, and now, after an additional hour at 350, it's at 85 degrees. Was this supposed to be 1 hour and 35 minutes, or two hours and 35 minutes? A four pound roast does not go from ~50 to 135 in 35 minutes. So here we sit waiting for Christmas dinner.

WARNING!! TIME IS WAAAAAY OFF. I had a 4 1/2 lb roast, pulled from the fridge an hour early. Roast was 78 degrees. Adding extra stress to Christmas dinner does NOT give you positive reviews. This recipe is probably cut and pasted for something else, and the high scoring reviews should seriously be in question, as there is NO WAY possible anyone could have made this roast as directed. It should be pulled down.

This has been the star of winter holiday dinner for going on its second year. I have a convection oven, the cooking time isn't an issue, on my end.

I followed the directions explicitly. Pulled the roast out of the oven after the prescribed period of time and it's nowhere close to being done while the rest of my thanksgiving dinner is getting cold and my green bean casserole is getting soggy. Go back to school and figure out how to cook a roast.

Followed the directions *exactly* with a 5lb strip loin. 15 minutes at 450' + 35 minutes at 350' & the meat is currently only 80'f.... So I *HOPE* we'll be eating dinner by 9pm at this rate?.... The cooking time in my experience is WAY off. This is a bummer when you're cooking for a family with kids as I am.

This is a wonderful recipe! I've made it several times. Both the original recipe and some of the variations (rosemary, fat trimmings in marinade, etc.) have turned out well. A word on the salt, though -- not all salts are the same. I also found the amount called for to be a bit high, but when I used 4 tsp of kosher salt (Diamond Crystal) instead of the usual Morton's table salt, the amount was just right.

We did this roast on Christmas, it was our best ever. I'm going to try this rub on other roasts.

This recipe is amazing!!! Only thing I changed was instead of sage, I used rosemary. I used my new ninja foodi to air crisp it for 20 minutes, then roasted for about 30 minutes. It was a tad overcooked, I like my meat more medium rare and this was medium. Still delicious and full of flavor! The crust was unbelievable. Will definitely be saving this recipe! Thanks again

Roasted a massive 15.11 pounder for Christmas dinner. 25 guests ate the whole thing. You have got to take it out of the fridge hours before roasting to get it to room temp or you'll be waiting forever.

I followed directions exactly and it was excellent but for one thing: the cooking time. If you have ever seen the Cheers Thanksgiving show where they wait all day for the turkey to be done, it was something like that. The recipe did not say to bring roast to room temperature before roasting, so I did not. The roast was about 6 pounds, so I expected it to take a bit longer than the 35 minutes stated in the recipe, but it took two and a half hours. Good thing I used a a thermometer, or we would have been eating roast tartare.

Followed directions to a T. Came out PERFECTLY for 5 roasts, 7 pounds each. Served 48 with LOT's of leftovers! Everyone LOVED them!

How Long to Cook a New York Rib Roast

Source: https://www.epicurious.com/recipes/food/views/roast-new-york-strip-loin-with-garlic-herb-crust-104494

Share this post