Roasting two pieces of meat--how is it different from one?

So we're having a big Christmas dinner coming up and considering roasting two prime ribs rather than one. As it is, however, my family have never managed to take the advice to cook two turkeys when we've had large quantities of people.

In particular, we're not sure what the timing should be. My instinct says it should be 3/2 the cooking time of a single roast (assuming the two roasts are of the same size), but maybe it should be the same as one roast? Anyone here know?


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