Time for Rib Roast

Unknown

I am going to cook a Prime Rib Roast this year using Mad Max's recipe. I am going to do a horseradish paste and start off at 500 degrees finishing at 325. Does anyone know how much meat I should buy and how long it should take? 6 adults and 2 kids. [p]Any tips would be appreciated so that we can coordinate the whole Christmas day meal!

Rick's Tropical Delight

egger,
try the link below for answers to your questions. i googled prime rib and it was one of the choices. good luck and happy holidays
[ul][li]prime rib[/ul]

egginator

egger,
I'm starting at 250 and ending at 650. LOL. I don't know how much to feed that lot, but too much is better than too little. I'd guess 4 ribs, but that would be a guess.[p]Ed

egginator

egger,
By the way, the main page of this forum is pretty big. CTRL F, type prime rib and you'll get about 100 hits. A bunch are mine trying to find out how big a roast I can cook. I don't know if there are any threads talking about how much you need to feed how many though.[p]Ed

tach18k

egger,
I have found that I like doing mine at 250 dome indirect, till the internal is 125, I then remove from the Egg cover with foil and towels, and rest about 15 minutes. I remove the indirect setup and set for searing. After the 15 minute rest the meat goes on again direct for the sear. This helps in some ways, Lets say your other food is not quite ready and needs another 5-10 minutes, well hold off on the sear till your ready for the meat, then just sear and rest 5 minutes, Your set. As far as 6 persons, man, I could eat a 1 inch think slice and not be full, but the doctor would not be happy, some feel 1/2 slice is fine. figure 1/2 inch slice for the kids, the other at least 3/4 to 1 1/2 inch, that is after cooking, so maybe a 4 bone roast?? Know I would go for the full 7 bone, pay through the nose for it, but all that sliced beef sandwiches days later is the best!!![p]good luck

Unknown

egger,
I have always thought the general rule for bone in was 1lb for 2 people[p]I like to sneak up on my rib roasts. I think the abrupt heat of a sear makes it tougher. I know i am in the minority here, it is just what I have noticed over the years.[p]So Medium-LOw and Slow is still the way to go!