Prime Rib Cooking Time

[JMiller22]

I’m seeing some conflicting information on estimated cooking time. Can anyone give me an estimate of how long it will take to cook an appropriately 4” diameter boneless prime rib to 130F cooking at 225F?

[captainlee]

How many pounds? I do all of mine at 225 and have records according to weight.

[JMiller22]

8.5 lbs

How many pounds? I do all of mine at 225 and have records according to weight.

[captainlee]

Is that a bone in?

[jfmorris]

His first post says boneless - 4 inch diameter, so I assume it is tied up.

[captainlee]

Its early

[captainlee]

For 7.3 lbs I have 2 1/4 hours. I use convection mode, but for a large piece of meat it doesn't decrease cook time very much. Once you hit about 118 degrees internal temps rise fast.I pull at 128 internal.

[jfmorris]

Last Christmas Eve, I had a 23 pound bone in prime rib, which I then cut the bones off and the ribeye cap steak, and froze those for another day, and then tied up into a cylinder. If I had to guess, it was about 6 inches in diameter at one end, and 4 at the other end. I am not sure of the pre cook weight of the boneless prime rib, but it was likely in the 10-12 pound range.

Tied up into a cylinder, it went indirect on my kettle + SNS combo at 9:55am, at 225F. And at 11:55am I have pictures of searing it over the coals in the SNS, cut in half. Apparently the 4" end was getting done a lot faster than the 6" end, so I chopped it in half on the grill. Searing was done at noon and it was on the cutting board inside about 12:05pm.

So I think yours will take less time than my 2 hours. I say plan 2 or so, and go early. It can always rest in faux cambro if done before meal time. And don't forget carry over cooking.

Unfortunately, I don't have a record or graph of the cook, just the pictures in my photo library to tell me the timing.

EDIT: I found additional photos - I saved ribeye steaks offf that 23 pounder too, so think what I cooked was actually right at that same 8 pound range as yours. I'm going to predict 2 hours max from 34F (fridge) to 130F at 225.

[JMiller22]

Thanks Everyone!

For clarity in case someone else references this later, I’m cooking an 8.5 lb prime rib, 4” diameter, bones removed and tied into a cylinder.

[jfmorris]

Around 2 hours give or take 15 minutes. If getting done too fast, you can always pull it, let it cool down, then get it going again. Or just plan on holding in cambro until meal time.

[captainlee]

Welcome to the Pit! Good luck with your Prime today.

[Donw]

Welcome and good luck with your cook. Happy Thanksgiving.

[Ace]

Welcome to the Pit and good luck with the cook. I'm sure it's gonna be good.

[jlazar]

Mine takes 2 1/2 - 3 hours to @128F. Carryover takes it to @132-134F.

[bbqLuv]

Rule of thump
your mileage may very
These times apply to a bone-in or boneless prime rib:

• Rare (120–125°F internal): 30–35 minutes per pound
• Medium-rare (130–135°F internal): 35–40 minutes per pound
• Medium (140–145°F internal): 40–45 minutes per pound

[RichardK]

Here are 3 runs with Prime Prime Rib deboned and tied. I do not have an inch measurement. I do have trimmed and deboned weight with cook time.
2 lbs 5 oz, 1.5 hrs remove rib roast at 124 degrees

Roast 4.52 lbs, 2.6 hrs, Remove roast at 120.8 degrees

Prime Pime Rib 3.5 lbs, Smoker temp 225 - 245, just over 2 hrs.

[Huskee]

Set it out on your counter to come up toward room temp a few hours priors to cooking (unless it's too late now).