Prime Rib / Rib Roast Cooking Time Calculator

A large roast keeps cooking from residual heat after it leaves the oven, a phenomenon called carryover cooking — internal temperature can rise another 5–10°F while it rests, so pulling it early prevents overshooting your target doneness.

Convection ovens typically cook 15–25% faster than conventional ovens for large roasts, because the circulating air transfers heat more efficiently — this calculator applies an 18% reduction as a starting estimate.

Time-per-pound is only an estimate for planning purposes. Always confirm doneness with an instant-read or leave-in meat thermometer in the center of the roast, since factors like bone-in vs. boneless and starting temperature affect actual cook time.