First Boneless Prime Rib Roast

OshawaDave

Picked up a 5 1/2 lb. roast from our local butcher and cooked it yesterday. Below is a sequence of events.

• 1:00 PM lit BGE
  
• 2:00 PM temp stabilized at 250 degrees at dome
  
• 2:00 PM put roast on grill -  internal temp 47 degrees.
  
• 3:00 PM - internal temp 65 degrees
  
• 4:00 PM - internal temp 106 degrees
  
• 5:00 PM - internal temp 140 degrees.

A 600 degree reverse sear, let stand for 15 minutes and then cut and serve.

A little better done that I would have liked, but, it still fell apart. I was very pleased. Things got busy around the house and no after pictures, but here are a couple of before.

Thanks for looking. I thought this might be useful to those planning a similar size cook.

SPRIGS

Looks good.  Not sure what temp you were shooting for but I usually sear when the internal gets to about 125-130.  We like it a little more medium rare and the temp will continue to rise about 5 degrees or so when resting after the sear.

OshawaDave

SPRIGS said:

Looks good.  Not sure what temp you were shooting for but I usually sear when the internal gets to about 125-130.  We like it a little more medium rare and the temp will continue to rise about 5 degrees or so when resting after the sear.

I was shooting for 140 as most of the guests (including "the warden") prefer closer to medium....so I sucked it up and cooked it higher.

Stever

nice job!

BGEChicago

I think it looks great, I tend to stay away from prime rib because it's fatty but your cut looks rather lean and right up my alley. I cook a tenderloin every Christmas and my 85 year old sweet non-complaining mother in law likes it well done so I cut a hunk off just for her, and cook the other 10 people medium.