I have a receipe for a 5 lb. standing rib roast but it's 10 lbs.
How much do I have the change the cooking time to accomodate the bigger piece of meat?
Meat – Standing Rib Roast
cooking-timeraw-meatroasting
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Best Answer
Any time indicated in a recipe you are following should be used only as a general guideline. Cooking to temperature is much more accurate.
There are more variables than just weight (such as surface area) but I would use something like 1.5 times the cooking time as an estimate.
Sink a meat thermometer in that bad boy and pull him out of the heat before you reach your target doneness.
I would allow at least five degrees (probably more) for carryover cooking during the resting period.