11 lb boneless Prime Rib Roast

stlmike

My father in law just dropped off an 11 lb boneless Prime Rib Roast and asked me to cook it for Christmas Dinner tomorrow.   Any advice is appreciated, I haven't done one of these yet.   I've seen 250 until it reaches 120 internal, then sear and rest for Med Rare.   Any idea on how long these take and any other ideas on seasoning, temps ... anything??     To make it more interesting, my gasket is shot and needs changing but I don't have time for that before tomorrow so moving forward anyway.    

yzzi

Lots of ways to do these. I usually like to do this crust

1 tablespoon allspice berries
3 tablespoons black peppercorns
3 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons kosher salt, plus more for seasoning
One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat

You could roast at 375 or do a reverse sear, but like I warned on another thread today it can get firey and difficult the larger the cut. I would put it on a rack or something to easily pick it up. I like doing 275 until 120 then opening vents to get up closer to 500 to do the sear to desired temp without having to open the egg and burn my arm hair off or risk dropping it.

I also love a good horseradish cream sauce

2 cups plain Greek yogurt
1/4 cup plus 2 tablespoons drained grated horseradish
2 tablespoons grated fresh ginger
1 tablespoon freshly ground black pepper
1 teaspoon sugar

stlmike

Thanks yzzi, How long do you plan on these per pound?

jtcBoynton

Time to cook depends on thickness, not weight. For round items weight works pretty good as an estimate. With beef rib roasts, once you get to a three rib roast the thickness doesn't get any greater with the increased weights of larger roasts. At 250° you are looking around 2-3 hours.

Joysie_ATX

yzzi--you doing a direct or indirect cook? i'm doing my first SRR tomorrow for Christmas dinner…torn between an early sear or a reverse sear and not clear on whether the entire cook is direct or indirect...

jtcBoynton

Low temp indirect first.  Finish at high temp. Your choice of direct or indirect for the high temp finish. Some prefer to go direct over high heat - gets a nice crust quickly, but can be a pain to handle a big piece of meat over the hot coals. Others prefer to stay indirect but go to around 550º or so - Less handling of hot platesetter,etc. but tends to take longer to get a nice crust which might lead to cooking the interior a bit more than desired.  Both work well, so use what you feel more comfortable with. 

yzzi

I prefer doing these indirect around 275 until it reaches around 90-100 degrees or so and then jacking the temp up until it's a few degrees shy of my target temp. With smaller roasts I'll do it direct. The big ones get cumbersome. Once I had the flames burn off the twine and the whole thing started unraveling as I nearly lost it on the ground. Lesson learned for me.