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Prime Rib Roast

xiphoid007
xiphoid007 Posts: 536
in Beef
I'm making a prime rib roast tomorrow and am looking for suggestions in how long it will take. I'm planning a reverse sear, cooking at 225-250 until an IT of 115 Or so, then sear it off to finish. This is a 10lb roast now that I've trimmed it, and I've trussed it round to help it cook more evenly. Any thoughts/suggestions would be greatly appreciated! Also wonder in smoke suggestions, or just grill it.

Thanks!


Pittsburgh, PA - 1 LBGE
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Comments

  • lousubcap
    lousubcap Posts: 33,860
    edited January 2016
    What follows is a great link about cooking beef roasts.  Once you get the length greater than the diameter, they will all cook at about the same pace.
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  
    I plan on around 25 mins/lb with about 250*F on the dome til the length to diameter rule takes over.  For smoke I use the only version of oak I can find, Jack Daniels chips or chunks.  Don't go too heavy with the smoke so the meat shines through.  Enjoy the cook and eats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Braggart
    Braggart Posts: 247
    Not what you planned, I know...but I cook mine around 325-350, indirect in either a LBGE or a MMax.    I cook to 125 internal and tent for 20 mins or so.   Always serves on the rare - med/rare side, with the ends cooked more to med. 

    Depending on size of roast, takes 2-3 hours.   Always cook to temp though.   We use olive oil and lots of seasoning on the outside. 

    I never worry about searing, reverse or otherwise, as it comes out with a nice bark without the sear.   

    I also feel feel that the charcoal alone gives enough smoke flavour for prime rib.  Everyone has their own preferences I guess and my family doesn't like too much smoke in beef.   Pork is altogether another story. 

    Looks delish.  Good luck.  
    Large BGE
    MMax BGE
    Weber gasser
    Pizza oven
    2 Dogs Back to 3 Dogs
    No neighbours 
    Living in Canada's bush
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Your plan sounds good. Down here in FL I have a hard time maintaining a 225º temp, so I normally go for 240-260º.

    I don't add any wood for rib roasts, save it for brisket.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • xiphoid007
    xiphoid007 Posts: 536
    Rubbed with Dizzy Pig Cow Lick and on the grill.



    Going nicely at 240 and bumped to 250 on its own (very windy). I was calculating 4 hrs for cook, but I'm already at 106 with 2hrs to dinner. Any thoughts if I'm done way early? Just sear outside and pull at temp? Just foil and hold until ready?
    Pittsburgh, PA - 1 LBGE
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  • xiphoid007
    xiphoid007 Posts: 536
    Flipped at 2 hrs, at hour 3 and at 122. Planning to pull at 125 and sear to finish. I will just have to tent until dinner. I got the grill down to 225 to slow down a little. We'll see how this turns out.
    Pittsburgh, PA - 1 LBGE
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