How do you cook a five pound frozen rib roast?

1. Thaw the rib roast.

- Depending on the size of your rib roast it will take approximately 3-4 hours per pound.

- It's best to put the rib roast in the refrigerator to thaw to preserve flavors and juices.

2. Season the rib roast.

- Once thawed, season the rib roast with salt, pepper, and your favorite herbs and spices.

- You can also add a marinade to the rib roast for extra flavor.

3. Preheat your oven.

- Preheat your oven to 350 degrees Fahrenheit.

4. Cook the rib roast.

- Place the rib roast in a roasting pan and add a cup of beef broth or water to the pan.

- Cover the pan with foil and roast the rib roast for 30 minutes per pound.

- This cooking time will vary depending on your particular oven. A meat thermometer should be used to determine the internal temperature at 145 degrees Fahrenheit.

- Uncover the pan and roast the rib roast for an additional 15 minutes, or until the internal temperature reaches your desired doneness. (USDA recommended temperature is 145 degrees Fahrenheit for medium rare, but rare or well done is also common)

5. Let the rib roast rest.

- Once the rib roast is cooked, remove it from the oven and let it rest for 15 minutes before carving and serving.

Here are some additional tips for cooking a five-pound frozen rib roast:

- Use a meat thermometer to ensure that the roast is cooked to your desired doneness.

- If you do not have a meat thermometer, you can use the following rule of thumb: cook the roast for 30 minutes per pound, plus an additional 15 minutes.

- Baste the roast with the pan juices every 20-30 minutes during cooking to keep it moist.

- Allow the roast to rest for at least 15 minutes before carving and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful roast.