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3 bone prime rib reverse sear

Powak
Powak Posts: 1,412
in EggHead Forum
So tomorrow I'm doing a 3 bone prime rib reverse sear. I'm shooting for a medium well for the family. Roughly how long per pound does 250° roasting time take again? At one point I knew this.
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Comments

  • lousubcap
    lousubcap Posts: 36,777
    Figure around 25-30 mins/lb at 250*F on the calibrated dome.  Your roast but I would remove the bones and save them for a separate beef rib meal.  Enables you to get a more uniform shape and once you get past the length to diameter dimensions the cook time is pretty constant.  
    Here's a great read when you get time:
    http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Theophan
    Theophan Posts: 2,656
    lousubcap said:
    ... Your roast but I would remove the bones and save them for a separate beef rib meal.  Enables you to get a more uniform shape and once you get past the length to diameter dimensions the cook time is pretty constant...
    I've cooked some boneless roasts, and I can't say I noticed any way they weren't as good as an on-the-rib cook, but I thought people who seemed knowledgable were insisting that keeping the meat on the bone makes it better in some way.  I usually get it with the bone, ask the butcher to slice it off the bone but then tied it back on again so they cook "on the bone," but for carving they just come right off.

    What do you think about the argument that keeping meat on the bone makes it better?  (I honestly can't remember how people say it's better.)
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  • lousubcap
    lousubcap Posts: 36,777
    @Theophan - no rocket scientist here but here's link that will answer the question.  
    http://amazingribs.com/recipes/beef/prime_rib_roast.html  And frequently I will pay too much $$ for straight beef back ribs and thoroughly  enjoy 'em.  Of course, if you buy the roast with the bones on-just save 'em for a rib feast down the road.  All good.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Theophan
    Theophan Posts: 2,656
    The link you posted was interesting, and I guess it may have pushed me a bit toward boneless roasts.  Like I said, I have done boneless ribeye roasts before and thought they were great.  I just had it in my head that the "experts" claimed the bones made it even better.  Guess not.

    Thanks!
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  • Powak
    Powak Posts: 1,412
    I did a 3 bone cut and tied back on roast. Wound up going 3 about 3.5-4 hours at 300°. No need for a sear. Perfect.
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  • Hans61
    Hans61 Posts: 3,901
    @Powak I agree that looks like a nice crust and beautiful coloring. Don't think a sear would've improved that :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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