I am fixing prime rib for Christmas dinner and I have a few questions. In Meathead's write-up he says to cook at 225 degrees which is what I normally use on my WSM. The recipe says the cook time is 2 hours18 minutes and this just doesn't sound right. I am cooking a 10 lb roast so I am guessing it will be about 6 lbs de-boned and trimmed. It takes around 5 hours to cook ribs which are very thin so I wonder how a huge piece of meat can cook so quickly. I am planning to cook in the oven and not on the grill. i am probably overthinking this but I don't want to plan for 2.5 hours if it ends up needing 4-5 hours.
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.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
You are only cooking to 125-135 internal. So the cook time is pretty dang quick in comparison to ribs.
If you’re doing it in the oven, just rip it at 300-325. Set an internal probe and let it rip. If you roll it up evenly, in a perfect cylinder, it will cook evenly. (Meathead explains this in his article) If it’s done early, let it sit. No big deal there.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Remember, when you're cooking a uniformly-shaped piece of meat, the cook time is not related to the weight of the meat, that's simply what we humans use to judge its size, but instead the diameter, the distance the heat has to travel inward when cooking. So a 3lb, 5lb, 10lb roast, same diameter, tied evenly, will all cook in the same amount of time.
I never cook as quick as Meathead's articles; roasts, ribs, you name it. I'm always longer than he says. I'd say give yourself 3.5hrs at 225-250 to be safe, less if you go hotter as Spinaker offers.
Thanks for the feedback. I think I have a handle on how to do this now. It's been a long time since I cooked prime rib and I used a much different method.
Good luck Jack! As long as you pay attention to the internal temp and don't let it exceed your target, you will be in good shape. It will be fun to see all the many prime rib cooks there will be in the coming couple days!
Check your temps and remember there will be some carryover cooking that occurs after you pull the ribeye roast which you need to account for in your cook. You got this! Looking forward to seeing your pics!
The roast came out pretty good. It ended up cooking much faster than I expected. I turned the oven down to 225 from 250 degrees after two hours. About two hours and thirty minutes, I crusted the roast using the broiler 5 minutes a half. The temp was 115 degrees when it came out of the oven but went to about 137 degrees after broiling. In retrospect I should have tented the roast with foil and broiled after it had cooled down a bit.
It was slightly overcooked but not bad. My guests loved it so I guess I didn't screw up too badly.
I didn't get an interior picture. My hands were too greasy and my wife had trouble with my phone's camera.
That sounds like great results to me! Tenting with foil would have spurred more internal warming. The warmth on the outside of the roast would have moved to the middle whether you held it for a bit or put it in the broiler quickly.
Last edited by J-Melt; December 26, 2023, 07:43 PM.
Comment