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Slow-roast prime rib cooking time
Barbes
Posts: 35
I'm doing prime rib for eight tomorrow, following advice I've gotten here -- 250 until about 120 degrees internal, then rest, then sear-roast at high temp, all indirect. Can anyone give me per-pound cooking times? It looks like about half an hour a pound until the first pull, but I'm not positive. Thanks in advance.
Comments
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I'd consider the half-hour per pound to rare/med-rare about right for planning purposes.
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Thank you, that helps.
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