I will be slow roasting an almost 10#, bone in, rib roast tomorrow. Plan is to cook at 225 degrees until it reaches 125 degrees. Roast will have spent 3+ hours out coming to room temperature before going in the oven. Any guesses on how long it might take to reach temp? Not too worried about when it is done (when it's done we eat) .. but I really am trying to at least narrow the window. I have had years where it seems like the roast cooks faster than I expect it to, or slower. This years roast is a bit larger than I normally cook since I am expecting a few more people.
Thanks in advance for any help you can provide.