30-50 minutes.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Remove the rolled rib of beef from the oven or slow cooker when the meat thermometer registers 130 degrees Fahrenheit. This should require about 10 minutes in an oven or 30 minutes in a slow cooker. Step 4. Cook the rolled rib of beef until the meat thermometer registers 110 degrees Fahrenheit. This should require approximately six to eight hours, depending on the size of the rolled rib of beef. Increase the oven's temperature to 500 degrees. Alternatively, increase the slow cooker's temperature to high. 1 Don’t add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to. 2  Insert a meat thermometer and place into the preheated oven. 3  Cook uncovered for 15 minutes then reduce the temperature to 325 degrees. 1 Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth. 2  Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan. 3  Stir in the pan drippings from the glass measuring cup and stir until bubbly. How long and at what temperature should I cook a beef roast in the oven? Roasting is a great cooking method for a large, tender cut of beef  such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.  Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium.  How to cook Rolled Rib of Beef. Roasting beef. First 25% of the cooking time should be at 240˚c /475˚f Gas Mark 9, then reduced to 190˚c /375˚f / Gas mark 5 for the rest of the cooking time. Fillets and thin pieces of meat reduce cooking time by a few min per kg and meats with bone-in are increased by a few min per kg Place the beef on top of the vegetables. To cook your beef: Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.  1 Cook uncovered for 15 minutes then reduce the temperature to 325 degrees. 2  Cook until the meat thermometer reaches 135 degrees for medium rare. 3  Remove from oven, place meat on cutting board and place foil over the roast. 1 Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth. 2  Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan. 3  Stir in the pan drippings from the glass measuring cup and stir until bubbly. Step 3. Place the seared rolled rib of beef in a roasting pan or slow cooker. Sprinkle sea salt and ground black pepper over the top. Poke a meat thermometer into the center of the rolled rib of beef. Step 4. Cook the rolled rib of beef until the meat thermometer registers 110 degrees Fahrenheit. This should require approximately six to eight hours, depending on the size of the rolled rib of beef. Increase the oven's temperature to 500 degrees. Alternatively, increase the slow cooker's temperature to high. Method. Preheat oven to 200oC. Wipe roast with damp paper towels. Combine flour, mustard, salt and pepper in a small bowl and rub all over beef. Place the roast, fat side up in a roasting pan and roast, uncovered, for 30-40 minutes for a rare roast or 40-50 minutes for a medium roast. Once cooked, cover with foil and let stand for 15-20 minutes for easier carving. Reserve the cooking juices to make a gravy or jus, if desired
http://www.foodnetwork.com/recipes/ina-garten/sunday-rib-roast-recipe.html http://www.livestrong.com/article/512148-how-to-slow-cook-a-rolled-rib-of-beef/ http://www.food.com/recipe/standing-beef-rolled-rib-roast-233419 http://ochef.com/343.htm http://www.foodnetwork.com/recipes/emeril-lagasse/standing-rib-roast-recipe.html http://www.godfreys.co/rolled-rib-of-beef-61-w.asp http://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/ http://www.food.com/recipe/standing-beef-rolled-rib-roast-233419 http://www.livestrong.com/article/512148-how-to-slow-cook-a-rolled-rib-of-beef/ http://shop.countdown.co.nz/Shop/Recipe/1237
how long to cook beef rolled rib roast