prime rib question

Smokin' Wolverine · October 2008

I am cooking a 13 lbs prime rib today for Thanksgiving dinner, I just need a little feedback as to how long you think I should cook it @325-350

Thanks

Mainegg · October 2008

Here is some great Info:
http://www.nakedwhiz.com/madmaxprimerib.htm

Rascal · October 2008

Wow, you sure do plan ahead!! How are you going to store it for 6 weeks??

Celtic Wolf · October 2008

Thanksgiving

Canada = Today

US = Fourth Thursday in NOVEMBER!!

Your profile says US.. You holding out on us??? :woohoo:

Ohh when is dinner..

Ross in Ventura · October 2008

Te way I do Prime Rib Preheat the Egg to 450* put the meat on a rack indirect for 30-min. then lower Temp. down to 325* 17-min per lb.to an internal temp.135* for med. rare let rest for 30-min. befor carving.
Ross

Boxerpapa · October 2008

Rascal · October 2008

While heat is the means to get a hunk of meat from the fridge to the table (in this case, a standing rib roast), what about the cut? I've bought what I considered nice-looking offerings, only to find that they were more like steak than prime rib after cooking with TLC. I've read that the 9-12 rib sections are the most succulent. Is this really the case? With thousands of tons of food flooding the market every day, are those few with the "blue stamp" really able to rate/judge meats accurately? Albertsons down here has standing rib roasts on sale this week for $7.99/lb., and while I'm tempted to take the bait, I don't want to be disappointed again.. Anyone 'primed' to comment on this?

Ross in Ventura · October 2008

Rascal,
I like the big Standing Rib Roast, have them cut the bones from the meat and then tie them back on. I make a paste 50-50 black pepper and garlic salt it makes a great crust.
Ross

prime rib question

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