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5lb prime rib roast guidance

hondabbq
hondabbq Posts: 1,986
in EggHead Forum
I have a 5 lb prime rib/ bone in for dinner tonight. 
Anyone have a " x minutes per hour at x temp?"
We like it at a medium rare/ medium zone. 
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    This might help.
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1
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  • gpsegg
    gpsegg Posts: 427
    I prefer reverse sear on rib roast. At 250*, runs around 25 minutes a pound...but cook to temperature, not time. I pull at about 120* and let it rest while getting egg to 500*, then 1 minute on each side. Nice rare to medium rare.
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • johnmitchell
    johnmitchell Posts: 7,364
    I did a similar weight roast a while back,I think I just ran it at 350/375 the whole way through. I had the mav in and I think pulled at about 115/120 and put an aluminum foil tent over and let it rest until it got around the 140 mark..It was great and dead easy no stress temps and no reverse sear..The only thing I can't remember the time it took..Good luck and have a great day.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Rib roasts take the same wether two ribs or seven. Never had one go longer than 2 hours, nor less than 1 ½ hours, I do cook bone off and tied to be circular. I pull and foil tent on a rack at about 120º. I like to sear on the egg. Best guide is here:
    http://amazingribs.com/recipes/beef/prime_rib_roast.html

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • hondabbq
    hondabbq Posts: 1,986
    Well I don't know what happened but it ended up fine. Tossed the roast in at 400F for 30 minutes. It was holding there when I put it on. I went to check the temp again after a bit and saw it was at 200F.  I thought the Fire went out or the roast sucked up that much heat but I knew it couldn't be the latter as it was long enough for it to recoup the temp. The thermo had wound around we were nuclear. Closed down all the vents to let it cool. Got it down to 350 thinking it would be close to being done. It was 63f inside. Potatoes were still firm. I let it continue to cooks at 350 for another hour. Pulled it at 135 as it jumped up fast. It was 118 when I checked it. 

    it was very good still nice and pink in the middle. Tender. Moist. 
    Just like my dad used to say about golf. " it doesn't matter how you get there". 
    Sorry no pics.  Let the flaming begin. 
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  • johnmitchell
    johnmitchell Posts: 7,364
    Wow..I think this has happened to a lot of us (nuclear)..Glad you didn't open to check.. Great that it all worked out..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,227
    No flaming.  Great save.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Nothing wrong with that method- high temp to get a sear then roast to the finish.  Call it a happy accident. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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