Prime Rib Cook times

FiremanMikeD

15lb, bone in, trimmed, bones cut, tied back. Dry brined 48 hours. Wanting to reverse sear at 250 to 125, the. Pull and finish at 550. Thoughts on cook times? I'm hearing 4:50ish, but my gut tells me it will go faster. 

Richard Fl

Here are a couple of ways I like to do them.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1364403&catid=1


http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1


Happy Holidays!

Foghorn

It will go faster. Probably in the 2-3 hour range depending on the exact temp where your egg stabilizes.  And the temp will rise some during the resting and searing so I would encourage you to pull it off about 20 degrees shy of your target temp. 

Or better yet, don't sear at all. Rib roasts are fatty enough that they form a good crust during the cook and don't really need a sear. 

Darby_Crenshaw

Searing a rib roast with a nice fat cap usually means black/burned fat. And i have seen hard won herb crusts peel right off as they stick to the grate

just slow roast. And you get a good half hour to 45 min rest to help with timing things

lousubcap

Here's a great site to look thru for rib cooks- adapt and enjoy:
http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html 

FiremanMikeD

Slow Rollin' at 250... Thanks for all the advice!

FiremanMikeD