I have a 15lb standing rib roast that I am cooking today. It is about 17.5 inches long which is just slightly larger than my egg. If I cut the roast in half, and cook both halves at the same time, will that impact cooking time? I was planning on going 230-250 for about 6.5 to 7 hours until I get to med-rare but that was before I got the roast in my possession and saw the length.
Any thoughts? Thanks.
Happy New Year!