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Help on Standing Rib Roast

PapaQ
PapaQ Posts: 170
edited November -0001 in EggHead Forum
Having friends over tomorrow night and have purchased an 8.5# (3-bone)rib roast. I've usually done smaller, 2-bones before usually weighing around 4.5#s. I've cooked them with the sear firstbefore, but have recently tried the sear at the end and prefer this method. In the past the smaller roasts typically took about 2.5 hours at 250. What approximate time should I plan for the 8.5#er? I generally aim for a 120 internal before the sear at the end. Any suggestions? Thanks.[p]Paul
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