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Prime Rib Cooking Time

Plan on doing a 10lb bone in prime rib and wondering what the general rule of thumb is for cook time? I plan on indirect at 300 dome temp then a reverse sear. Anyone have an idea? I see lots of posts with different methods but not sure how long each one takes
Rochester Hills, MI
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Comments

  • Cooking to a temperature instead of time is preferred. Do you have a remote probe thermometer?
    Marietta, East Cobb, GA
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  • RLP443RLP443 Posts: 24
    Yeah I have a maverick. Just trying to get within 30 min or so of dinner time
    Rochester Hills, MI
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  • To be safe, plan on 3 hours minimum. Slower is better as there will be more of the roast done to the temperature you want. Even if it's done at 2 hours you'll want time for resting prior to carving.
    Marietta, East Cobb, GA
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  • billyraybillyray Posts: 1,121
    Approx. 1.75 hours. Since it cooks from the outside to the center, not the ends to the middle. The length is not relevant.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • RLP443RLP443 Posts: 24
    Thanks all! One more question
    Should I cut the bones off then tie it or leave whole?
    Rochester Hills, MI
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  • Cutting off the bones has advantages, but it adds complexity. The biggest advantage is more surface area for seasoning. It also makes handling the finished roast easier. Internal temperature should be around 120 before you begin the rest period. In 30 minutes it will rise to at least 135 when you cover it loosely with foil.
    Marietta, East Cobb, GA
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  • 25 minutes a pound for rare @ 250*

    Steve 

    Caledon, ON

     

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  • JeffMJeffM Posts: 97
    I cooked my bone -in rib roast for 3 hrs indirect at 225.   It reached about 120 and I upped the temp to 350 direct for about 15 more minutes turning from side to side to reach 130-135  and form a crust.   Length of roast does not really matter for cooking time just the diameter.  I had 2 5-lb roasts.  I also did not rest it as I have been reading more about that being unnecessary if you cook to temperature and believe me this was plenty juicy.
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  • Did you use a plate setter then remove it to go direct?
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • Temp is the way to go for doneness, but time is always a multitude of variables. You can cook till done and then tent or even wrap with tinfoil. When ready to serve put under broiler and heat for 10 mins or until outside crisps back up. It will be tasty!

    Bone or on: Either way works fine. If you want to sear your roast on all 4 sides you have to cut the bones off, sear the meat all 4 sides and then tie the meat back on the bones and roast it with the bones on the bottom. Then when you are done you can take it out, let it rest under tinfoil for an hour and then put it in a broiler for 10 minutes to crisp up the outside to slice and serve.

    I like it with the bone on. I loose all manners by the time I get to the bone and like to pick it up and knaw on it. Tasty!

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  • td66snrftd66snrf Posts: 771
    I prefer to leave the bones on remove them after. I never understood why people cut them off and tie them back? If your cutting them off prior to cooking why not just reserve the bones and have beef ribs a later time and cook the roast boneless? 
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • td66snrf said:
    I prefer to leave the bones on remove them after. I never understood why people cut them off and tie them back? If your cutting them off prior to cooking why not just reserve the bones and have beef ribs a later time and cook the roast boneless? 
    Those who tie them back prefer to have a natural rack for the roast, but like the easy carve with a boneless roast. I leave 'em off and use them for au jus/beef broth. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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