Cook timing for boneless prime rib roasts

[KimO]

Good morning!
I am planning to cook a boneless prime rib roast at 225* and am wondering how long I can expect for it to take to get to 225? I plan to take it to 225, rest it, then sear at 550 to an IT of 230.

THAN YOU I ADVANCE!
Kim

[barelfly]

You are going to cook the roast to an internal temp of 225? And then 230?


Or do you mean 125 IT then sear to finish at 130?

I don’t know the actual time, but it doesn’t take long for a roast to get to 125. Maybe 1.5-2 hours when cooking at 225. Another tip, perhaps you are going to do this already, but make it cylindrical and tie it up with twine for even cooking and dry brine it for over night if you can.

Others will help on the timing, but that’s what I remember from the roasts that I’ve cooked in the past. I’ll check on my timing when I can look at my notes later today.

have fun with the cook!

[randy.56]

How long does a standing rib roast take per pound?
Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium. To estimate the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare.

If you are cooking at 225 you are probably looking at 18-20 min per lb. Your 225 IT is well done. Over cooked. Dried out. You may want to reduce your IT temp.

[KimO]

Hee hee hee, yes, 125 , then to 130*, Not the first time I've made that mistake writing (fortunately not at the smoker); showing my age... Yes, tying up and dry brining. Thank you for the reminder. I'll make sure they are on my list (I live by a list for these things). I noticed for bone-in roasts many say 30 - 35 minutes per pound ( I plan on an approximate 5 pound roast), but that boneless are faster. They don't say how much faster. but that makes sense 1.5 to 2 hours for boneless then. Look forward to any new info you have. Thank you.

[captainlee]

I do mine at 225 convection roast . A 7 lb boneless takes about 2 HR 15 min. I do notice a bit of timing differences between different cooks though for the same weight. Internal temp when I pull is about 125 or less. I am at altitude so my cooks may be a,bit longer. Hope this gets you in the ballpark. I don't sear I'm satisfied with the exterior. I think the convection helps this.

[KimO]

Thanks, captainlee! Do you do a reverse sear. If so, at what temp? THANK YOU!

[captainlee]

No reverse sear, I get a nice exterior because of the convection oven. It would be better with a sear but I don't think it's necessary. Good luck with your cook, let us know how you did.

[captainlee]

Redwng Your prime rib picture looks perfectly cooked the way we like them.

[KimO]

Thanks randy.56 meant to say 125 / 130, I am purchasing at costco and the the only prime grade prime rib roasts they have at my store are boneless, not standing. I understand the timing for these is shorter than for a standing rib roast so I was trying to get a better idea for how long it may take. Have you had any experience with these? Thanks!

[barelfly]

Even if you found a bone-in, I’d separate the roast from the bones, tie it up and then place back on the ribs tied up. When you get to your desired temp, you can then take apart and sear for your finish. Either way, you get a good roast, but you aren’t paying for the bones if you buy what you are planning.

The bones will add in a little time, not much though. randy.56 gives good info. Also, you have a thermo to monitor temps while cooking?

[KimO]

Yes, I will have an internal thermometer for monitoring the meat temp, just wanted to have everything finishing about the same time. Thank you for the great input, and the info about handling bone-in.

[Reds Fan 5]

I did one yesterday. It was bone in, I removed bones for gravy, and after trimming roast was about 5lbs. Smoker ran 250 degrees, took about 2.5 hours to get to 135 with reverse sear.

Here is my summary:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/1509707-wild-fork-%E2%80%9Cturkey%E2%80%9D-for-the-win

[KimO]

Thank you, Reds Fan 5!

[captainlee]

Glad you posted, I'm going to smoke one in a few weeks for the first time.

[Santamarina]

My experience with prime rib is that it’s not the weight that determines cook time, it’s thickness. Figure about 30 minutes per inch, but of course use a digital thermometer to hit desired temps.

Meathead has a great article on Prime Rib on the free site. And as he suggests…don’t skip Mrs. O’Leary’s Cow Crust!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts/

[KimO]

This is a great article! Thank you! and yes Mrs. O'Leary's Cow Crust rub sounds great, too!

[jlazar]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/907940-ramblings-about-prime-rib-roasts

[Mosca]

KimO You know, for all of the prime ribs I’ve done, over the past 30 years, I still have to think about the timing!

[KimO]

Thanks jlazar for the referral and asking Mosca for the info in the first place! it is golden!

[jlazar]

It has helped me immensely. I refer to it every year.

[Red Man]

My boneless rib roasts tend to take around 3 hours, but I like to keep the cooker temp around 200.

[KimO]

Interesting on the 200* temperature. I have seen other people keep theirs at 200 too. Seems you would get a great edge to edge goodness that way AND have more leeway to raise if needed. Thanks for the info.

[Clark]

On Thanksgiving I smoked a 5.5 lb. prime rib roast at 250 using our SnS Kettle Deluxe. It took 3 hours and 15 minutes to get to 135. Then it rested for about 20 minutes. That time was very predictable as it was typical of past cooks.

[KimO]

Great information. Great to know you are getting consistent results. Nice that you (and now we) can count on that!

[Kpaxfaq]

My boneless rib roasts tend to take around 3 hours, but I like to keep the cooker temp around 200.

I do it on 200 as well until it’s around 120IT then let it rest until the carry over temp rise plateaus then I roll it around over a raging hot bed of charcoal on my Weber kettle briefly. Usually ends up perfectly pink all the way through with a good crust.

Sometimes I skip the sear step depending on weather and time and it’s equally enjoyable to me at least!

3hrs is about my experience too for a full trimmed and tied boneless rib roast.

[WayneT]

For reference, this past Saturday I smoked a 7 lb. bone-in rib roast on my SNS. It took right at 3 hours to take it to IT of 129F. The grill grate temp was targeted to 225-275F and held for most of the cook with a brief spike over 300F. I used hickory chunks and it had a great smoky flavor. I did not reverse sear it because it had a nice bark and color already. It rested for 10 mins before cutting.