I apologize if this has been asked and answered. Still figuring out the web page. I have a prime rib roast that I am cooking for Christmas and I am trying to calculate the "approximate" cooking time at 250 degrees in my oven (I live in an apartment so no grill, unfortunately). I have cut off the bones and fat cap and have tied the roast with twine so it is as round as possible. It is now 7 inches in diameter and weighs 7 pounds. I know cooking time is based on diameter and not weight but I could not find anywhere that gives approximate cooking time based on per inch of diameter. Seeking help from those of you so much wiser than Me :-)
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Cooking time for prime rib
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Good evening…
Do you have a probe thermometer?
You’re looking at a couple hours in general, but actual center temp will override time…
And are you fixed on 250°?
Maybe 3 hours for a 3-rib roast… +1/2 to another hour for a 4-rib…
if you bump up to 275°… that might come down to 2 1/2 to 3…Last edited by Washblue; December 23, 2022, 09:02 PM.
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There’s lots of more qualified beef guys…. But us pork country guys can cook up a roast from time to time…
They’ll weigh in after they return from the club later on…
The oven will make it easier to control temps…. I’ve only used Weber Kettles, WSM’s and the big pit… I wouldn’t hesitate to use the kitchen oven… but I’d still go by internal temps…
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Washblue nailed it, looking for an inside temp will be more important than time.
When I do roasts my cook temp is 270-300 and I aim for an inside temp of 130 for rare, 140-145 for medium.
I'd be looking at a 3 hour cook for sure watching the inside temp
Some find it beneficial to season and pan sear the ends of the roast to seal in juices during an oven prime rib cook.
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Ive never cooked one in an oven so my data may not be much help. Ive done dozens on the kettle and trimmed and tied as you mention is 2 hours start to finish. The picture is last years and i think I cut it right at the 2 hour mark. This is at 200 or so indirect than a reverse sear. I just cant see how it can be longer at higher temps in an oven….of course ymmv
Last edited by CHNeal; December 24, 2022, 05:55 AM.
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The more responses the more confusion perhaps, but I average 60 minutes per inch at 225 in oven, loin-end roast, fat cap removed, bones removed (fabulous au jus), 4-5" large-end oval, 3-5" smaller-end oval, average presumed to be 4" diameter. If it's faster, I've been able to hold it loosely tented for an hour before a 5-10' sear just before serving. I pull it at 123 max for serving 130-133. Guests have raved and I'm still married.
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From Meathead on the free side How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts (amazingribs.com)
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Time to get a decent leave in probe thermometer as many are on sale now. I consider a Thermapen (or two) critical to have in the arsenal too. A decent thermometer is probably cheaper than the rib roast and you would hate to overcook it.
Don't forget that there is carryover temp (+5-10 degrees depending how hot your cooker/oven is) after you take it off the heat.
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