Guesstimation needed for cooking time of a rib-roast

[Robert Wegner]

So I wanna cook an "entrecote/ribeye-roast" (I guess you guys call it prime rib without bones?) for x-mas dinner.

I need an approximation of the cooking time. I will of course cook by temperature, but I need to know +- 30 min on how long this might take, to be able to plan when to cook the other parts of the dinner.
Because what I found on the web ranges from 4h to 2h, which is not helpful . :/

So these are the variables:

• ribeye roast
  • 10 cm in diameter
  • 22 cm long,
  • about 3,5 pound
• will be cooked
  • in an oven (electric) at 225° F
  • until it reaches 120°
  • then reverse seared in a pan

Any ideas on how long it needs to stay in the oven?
Thanks, Rob

[ItsAllGoneToTheDogs]

While we are pretty awesome over here on the paid side, check the following on the freeside. How To Cook Perfect Prime Rib, Tenderloin, And Other Beef Roasts (amazingribs.com)

[fkrall]

Heartily agree with ItsAllGoneToTheDogs. I screwed up last year's Christmas prime rib royally by varying the temp from 225 to 180. (Barely) live and learn!

[Robert Wegner]

fkrall Really? What happend?

[fkrall]

I overthought it. At 2 hrs and 76º internal I calculated it would register 141º at target time, so I dropped the temp from 225 to 180. It worked, to a fault! I pulled it at 121º and tented it, but there was very little cookup. Net: definitely on the rare side! Same family/guests this year, but a much wiser grillmeister! 225 all the way. Should have known better.

[Sid P]

In Meathead’s book he estimates that cooking at 225° it will take 30 minutes for every inch of thickness to get to 130° in the very center of the roast.

[Robert Wegner]

Great, thanks!

[ItsAllGoneToTheDogs]

I could have sworn the web link used to have that statement as well about timing.

[Robert Wegner]

ItsAllGoneToTheDogs could very well be. It says in the text "Just below I give you some rules of thumb for calculating cooking time", but then there is... nothing.
I remember scrolling up and down a few times, because I thought I missed it somehow.
Removed?

[Robert Wegner]

Btw. what's a good hold-temperature (if I need it)?
Same as the intended core temperature (e.g. 130 F) or less?

[ecowper]

You can expect your meat to cook another 10F while holding.

[Santamarina]

Echoing what Sid P said…30 mins per inch of thickness. Weight is irrelevant…it’s all about how thick it is. Your roast is about 4” thick, so you’re looking at about 2 hours.

[captainlee]

Just did one last night about 5.5 lb trimmed. Electric oven on convection roast mode. 2 hours it was at 126 and I pulled it. Came out absolutely tender and perfect. I cook it on a sheet pan with a flat elevated rack about 2" high. This allows the air to circulate totally around the meat. I've always had good luck on the electric wall oven that I have never tried the gas convection oven. My temp was 225. F