# Time for a 4-pound ribs roast @ 136F?

**URL:** <https://community.anovaculinary.com/t/time-for-a-4-pound-ribs-roast-136f/3361>\
**Category:** Anova Precision® Cooker\
**Created:** [December 22, 2016, 10:10pm UTC](https://community.anovaculinary.com/t/time-for-a-4-pound-ribs-roast-136f/3361 "2016-12-22T22:10:46Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Kham](https://avatars.discourse-cdn.com/v4/letter/k/b9e5f3/32.png) [@Kham](https://community.anovaculinary.com/u/Kham)\
**Post date:** [December 22, 2016, 10:10pm UTC](https://community.anovaculinary.com/t/time-for-a-4-pound-ribs-roast-136f/3361/1 "2016-12-22T22:10:46Z")

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How much cooking time do you think a 4-pound ribs roast need to obtain 136f internal??? Is 3 hours enough?

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 23, 2016, 12:57pm UTC](https://community.anovaculinary.com/t/time-for-a-4-pound-ribs-roast-136f/3361/2 "2016-12-23T12:57:58Z")

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I would suggest cooking it between 5-10 hours for a roast that big. 136°F will turn out medium. For Medium Rare go 131°-132°F. Sear it just before serving in a preheated 450°F oven until it has a crust and no more.