Prime Rib Help again!!!

DiamondRCattle

Ive cooked 20 rib roasts over the years.....all 6 or so lbs.  I have a 17lbs prime rib to cook tomorrow.  Will trim and get it as round as possible so not flat.  I was going to cut it in half.....but like someone said here then i have 4 over done ends instead of 2.  Should I still plan on 15 min per pound at 325 for that size?  Thanks for the help!

Woodchunk

https://www.youtube.com/watch?v=ujlR78Eqcz8

Photo Egg

DiamondRCattle said:

Ive cooked 20 rib roasts over the years.....all 6 or so lbs.  I have a 17lbs prime rib to cook tomorrow.  Will trim and get it as round as possible so not flat.  I was going to cut it in half.....but like someone said here then i have 4 over done ends instead of 2.  Should I still plan on 15 min per pound at 325 for that size?  Thanks for the help!

I would cut it in half. 17 pounds is big so you are cooking for a bunch of people.
I bet there will be at least 4 people who would love the end piece. I love rare/medium rare but I also love the end cap. All the seasoning and caramelization/crust...I always cut the first end off and cut it into pieces that I eat while I'm carving the rest of the roast.
As far as time for 17lbs of beef, I think once you reach a certain size, the time does not increase that much. Just don't recall the cut off. But it seems like once your width/length reaches slightly longer than the diameter, the cook times will significantly taper down. And I'm regretting my wording as I'm typing this.
Diameter of a 6 pound roast is same as a longer 17 pound roast.

northGAcock

Photo Egg said:

DiamondRCattle said:

Ive cooked 20 rib roasts over the years.....all 6 or so lbs.  I have a 17lbs prime rib to cook tomorrow.  Will trim and get it as round as possible so not flat.  I was going to cut it in half.....but like someone said here then i have 4 over done ends instead of 2.  Should I still plan on 15 min per pound at 325 for that size?  Thanks for the help!

I would cut it in half. 17 pounds is big so you are cooking for a bunch of people.
I bet there will be at least 4 people who would love the end piece. I love rare/medium rare but I also love the end cap. All the seasoning and caramelization/crust...I always cut the first end off and cut it into pieces that I eat while I'm carving the rest of the roast.
As far as time for 17lbs of beef, I think once you reach a certain size, the time does not increase that much. Just don't recall the cut off.
Diameter of a 6 pound roast is same as a longer 17 pound roast.

My Texas friend knows what he speaks of right here. 

jetman96

Agree with the above. Your cooking time will depend on the diameter, not the length, as long as the diameter is smaller than the length.