prime rib

SPRIGS · April 2014

Making a 16 lb boneless rib roast for Easter. Was planning on 285 at the grid until around 120 internal and then searing. Any thoughts on approximate time to get to 120? Thanks.

BigWader · April 2014

Check out the Amazing Ribs site for a huge amount of info on making a wow rib roast...

http://amazingribs.com/recipes/beef/prime_rib_roast.html

The recommended time/temp is in there somewhere. I know that only the diameter of your roast will determine cook time, and not length.

lousubcap · April 2014

There are some good links and info in this thread running down the page:

First Beef Rib Roast Should help you out.

Brisket_Fanatic · April 2014

20 Minutes per pound would be my guess.

This is how I did the last 10 pounder, lower temp so it was closer to 30 minutes per pound

buzd504 · April 2014

Brisket_Fanatic said:

20 Minutes per pound would be my guess.
This is how I did the last 10 pounder, lower temp so it was closer to 30 minutes per pound

Since they get (mostly) longer as they get bigger, instead of wider, I wouldn't think the cooking time would increase at the same rate as the weight of the meat. It shouldn't take more than a couple of hours at most to get to temp.

The article linked above is very helpful - in fact, I was reading it this morning.

JRWhitee · April 2014

I am doing a 16 pounder tomorrow as well I figure 20 minutes per pound but will be pulling at 120 to rest. I plan on searing first at 600 then bringing it down to 250 dome. How are you going to rub or season yours?

SGH · April 2014

@JRWhitee‌
If no one else responds I may can point you in the right direction if you are interested.

JRWhitee · April 2014

SGH said:

@JRWhitee‌ If no one else responds I may can point you in the right direction if you are interested.

I was just going to go simple, kosher salt, pepper and garlic cloves stuffed into the roast. Cook indirect at around 250 over a raised drip pan.

SGH · April 2014

If you going to sear then the simpler the better because your spice will just burn away during the sear. I salt only in the beginning then add what spices I want when the internal hit about 100. As such they won't cook away and you will still see there benefit. Hope this helps my friend.

Skiddymarker · April 2014

JRWhitee said:

SGH said:

@JRWhitee‌ If no one else responds I may can point you in the right direction if you are interested.

I was just going to go simple, kosher salt, pepper and garlic cloves stuffed into the roast. Cook indirect at around 250 over a raised drip pan.

@SPRIGS - 285º is too hot IMHO.

@JRWhitee No precook sear required, suggest target temp in the 225-250ºF range. Like your choice of seasoning, let the meat speak for itself. It is the overall cross section that determines cook time, not the length. Most are done in 2 to 2-1/2 hours (IT of 125º). If you like the idea of crust, reverse sear will give you what you want. Suggest you rest the roast on a rack, you will lose much less juice.

JRWhitee · April 2014

Thanks @sprigs and @skiddymarker, I will go with 225 dome then.

RRP · April 2014

Cory,

Are you open to another suggestion? Since your prime rib is such a large piece it will be difficult to get the center cooked without having the ends and outermost parts well done if not charred. What I prefer to do is hot tub the whole thing inside a food safe plastic bag submersed in hot tap water in a sealed cooler for at least 90 minutes. By then your center should already be reading around 95 to 100 degrees before it even goes on your egg! The results will be like this where there is no cold blueish-red rare center! Good luck!

Ron

JRWhitee · April 2014

SGH said:

If you going to sear then the simpler the better because your spice will just burn away during the sear. I salt only in the beginning then add what spices I want when the internal hit about 100. As such they won't cook away and you will still see there benefit. Hope this helps my friend.

Thanks @SGH

SGH · April 2014

You are more than welcome.

prime rib

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