Standing Rib Roast Cooking Time

WoodworkerBED

Hello fellow Eggheads,  We are planning on doing a 14 lb standing rib roast for Christmas dinner on our LBGE.  I plan on using the "Girls Can Grill" recommendations and go low and slow - 250 F until the roast reaches 110F and then jack up the temperature to 400 F for a finished internal of 130-135.  My question is what is the best estimate for total cook time?

ColbyLang

3-4 hour minimum. Ain’t gonna just rocket up to 110 from 40ish coming out of the fridge. I’m giving myself 5 hours to be plated for lunch with a similar sized roast

WoodworkerBED

Colby, are you going to start out your cook at ~250 F and finish with a sear at the end?
Bruce

ColbyLang

WoodworkerBED said:

Colby, are you going to start out your cook at ~250 F and finish with a sear at the end?
Bruce

I have in the past. Lately I’ve been following this method. Family seems to like it. Prepping for this way

https://www.meatchurch.com/blogs/recipes/82199492-prime-rib

lousubcap

Some notes from a prior cook-

7 lb prime rib-

Removed bones

tied into as round a shape as possible after trimming excess fat; dry brined in fridge uncovered for 2 days

rubbed with crushed pepper and fresh chopped rosemary (paste made with worcestershire sauce)

BGE at 250*F-took 3.3 hrs to 117*F in thickest part

Pulled; wrapped in foil and transported

carved 70 minutes later-IT was 128*F-

Above FWIW-but the thickness controls the cook time.