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Slow cooking a prime rib

Hoffrock
Hoffrock Posts: 36
in EggHead Forum
Doing a little research online and have come up with about 4 different theories on how long to cook a prime rib per pound at 225 (reverse sear) - from 35 to 20 minutes per pound.  Even saw a couple posts (not on this forum) where a 12 pound roast came to medium rare at this temp in 2 hours, not the recommended 5-7 hours.  Anyone had any actual experience with a 10-12 pound bone in prime rib?
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  • northGAcock
    northGAcock Posts: 15,173
    Hoffrock said:
    Doing a little research online and have come up with about 4 different theories on how long to cook a prime rib per pound at 225 (reverse sear) - from 35 to 20 minutes per pound.  Even saw a couple posts (not on this forum) where a 12 pound roast came to medium rare at this temp in 2 hours, not the recommended 5-7 hours.  Anyone had any actual experience with a 10-12 pound bone in prime rib?
    You need to keep an eye on this one real close. You are one with the roast. It will cook faster than you think....and you don’t want to over cook it. Assume the low side on planning your prep / cook. I.e. 15 min per pound. Check about half way through and see how she is tracking. If it goes quicker than you anticipate, don’t sweat it. You can rest it for a good while. Just don’t over cook or ignor it when it starts tracking over 100. I dont use any probes myself for temping....just check on it with a Thermapen. You got this. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Hoffrock
    Hoffrock Posts: 36
    Thanks.  Good advice.  Plus half the fun is a cold beer, the smell of smoke and working the grill.

    I use a Chugod set 10 degrees lower and that has kept me out of trouble with steaks but will check with my instant read as I get close.
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  • Toxarch
    Toxarch Posts: 1,900
    A 4 bone roast will take the same amount of time to cook as an 8 bone roast. It's the same diameter so it takes the same amount of time. Don't calculate per pound unless you are under 4 bones. 5-7 hours is way too long unless you are cooking at under 180 degrees. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Time to cook depends on thickness, not weight.  However, timing by thickness is not a common thing given in recipes.  Timing also depends on oven temp which may have been different in the sources you looked at.  Timing also depends on boneless or bone in.  

    A good guide from AmazingRibs:
    • In order to reach medium rare, 130 to 135°F, in the deepest part of a roast, if it is boneless and hovering above a pan with liquid in it, if cooking starts with the meat at refrigerator temp of about 38°F, if air temp at the level of the meat is 225 to 250°F, estimate about 30 minutes per inch in diameter plus 20 minutes to sear at the end of the cook, about 5 minutes on each of the four sides. That means for a 4" thick roast, cooking should take about 2 hours of indirect cooking, plus about 20 minutes searing over direct heat.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Hoffrock
    Hoffrock Posts: 36
    I have a 5 rib and one end is a huge ribeye, the other end a 12-14 ounce rib eye.  It's 10" end to end.  I fear for my safety!

    As they say, experience is the best teacher, but thanks for the info as it's helpful.
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  • Toxarch
    Toxarch Posts: 1,900
    If the roast is uncut, then how is one end considered a 12-14 oz. Ribeye? Can't you cut it thinner and make an 8 oz ribeye out of it?
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • Hoffrock
    Hoffrock Posts: 36
    It's tapered to one end.  If I cut it sideways down the middle one roast would be 20-30% heavier.
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  • cssmd27
    cssmd27 Posts: 345
    Good overall advice here.  It will take less than 3 hours IMO.

    Get it about 10 degrees short of your temp, then pull and let it fully equilibrate for about 30 minutes.  Then sear at high temps 400-500 on all round sides (oxymoron?) - not the ends - to get a nice crips crust.  Probably 5-6 minutes max.

    Just did it today with a boneless one, but had to run it just below 300 indirect. Exceptional results.
    Dallas (University Park), Texas
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  • Cornholio
    Cornholio Posts: 1,048
    I don’t sear mine at all.. flavorful crust and less work.  Yesterday’s 6.5lber took a little over 3 hours mostly at ~250.  


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  • Hoffrock
    Hoffrock Posts: 36
    Nice looking roast!!!  Since my family is rare/medium rare I was going for less brown on the outside and more medium rare (I've been told rare for a rib roast does not let the fat render properly).  I got it to 120 but since it took longer than I thought, only let it rest for about 10 minutes then hit it at 550 for 7-8 minutes so there was a little more medium around the edges creeping into the middle of the roast.
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