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["Cooking Time for Rare (120u00b0)", "", "(3) Ribs, 7 to 8 lbs. 15 minutes at 450u00b0, Then 1 1/4 to 1 1/2 hours at 325u00b0", "(4) Ribs, 9 to 10 lbs. 15 minutes at 450u00b0, Then 1 1/2 to 2 hours at 325u00b0", "(5) Ribs, 11 to 13 lbs. 15 minutes at 450u00b0, Then 2 to 2 1/2 hours at 325u00b0", "(6) Ribs, 14 to 16 lbs. 15 minutes at 450u00b0 Then, 2 3/4 to 3 hours at 325u00b0", "(7) Ribs, 16 to 18 lbs. 15 minutes at 450u00b0 Then, 3 to 3 3/4 hours at 325u00b0", "", "Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120u00b0, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125u00b0 to 130u00b0. This resting period allows the juices and flavors to permeate the roast.", "", "Rare meats measure in at 120u00b0 to 125u00b0 with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130u00b0 to 135u00b0 and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140u00b0 to 145u00b0. Medium well is not pink at all and is achieved at 150u00b0 to 155u00b0. Well done is reached at 160u00b0 and above and is characterized by a uniform brown color.", "", "Use a long, sharp knife to carve your roast. Serve with Yorkshire Pudding, Au Jus and Horseradish Sauce. Au Jus is French for ""with juice"". Place the drippings in small containers for dipping."]
