This year for the first time I'm roasting a prime rib, loin end, 7.5# and 4" thick, without the bones. Roasting temp 200 degrees per usual. I have plenty of notes for cooking time per pound with the bones on. This year without the bones should I adjust the anticipated roasting time per pound and, if so, by approximately how much? Thanks.
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This probably won't be all that helpful. I've heard 30 minutes per inch diameter to medium-rare. We did one last night about that diameter (lower weight) at 275 for 2-1/2 hours. The IT's were suspiciously high (high 130's to low 140's). Took it out, heated the oven to 500 convection, put it back in for 10-15 minutes. Came out medium-rare to medium IMO. But my wife still had to cook her piece a bit more. -
I'd haveta speculate time per lb would be about th same...
Here's my logic:
Yer not havin to heat up th denser bones,
But...
Yer also not gonna have th bones radiatin heat, an helpin cook th roast.
Equilibrium...
Poof! Bob's yer Uncle...
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Look, I just posted on another similar post asking about time. Just give yourself plenty of time (like at least 2 hours) for the cook but concentrate on internal temperature, that's what's important. I don't ever let prime rib get over 125* IT but I like mine rare, at about 225*. But cook to the doneness that's right for you. If you are concerned about time then up your temp in your cooker to 250* or even 275*. But concentrate on internal temp, not time.Comment
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One would think that with all the experience on this site, we'd see a more detailed response on time vs temp vs size. Seems my family isn't too keen on me telling them "I'll call you when the meat is ready, it may be 2 hours or it may be 6 hours".
I'm smoking a 20lbs Ribeye Tuesday and going with 30 minutes per inch at 225 degrees and starting about 4 hours before the horde arrive. I'll just faux-Cambro it if it reaches 115 early and then sear it when they show up.
Happy Holidays
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I do cook by temp, not time--but my wife serves by time, not temp. Hence my question. I'll estimate and adjust. I've not, by the way, been able to find much on "bones vs. boneless," which suggests to me that Mr. Bones (!) is on to something.Comment
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I would agree with Mr. Bones, your estimated time will be similar. I have the same wife/time issue so give yourself some extra time.Comment
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Just so the time crowd gets their props, I just cooked a 5# bone off rib roast at 250* to an IT of around 120*. It took right at 2 1/2 hours and had a tied and rolled shape of 7â€. That’s roughly 20 minutes per inch, if that variable helps.
I still say the most important variable in cooking meat is closely watching internal temps, not time. If you need to calculate time for other reasons then figure more time then necessary. In case of these beef roasts then 30 minutes per pound worked, but your mileage may vary depending on cooking conditions. Winter cooking outside, better figure a bit longer. Same for windy days.
Also, I would be a little cautious cambroing a rare to medium rare roast. Your carry over temps added to a finish sear may overshoot your desired temp.Comment
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if you are cooking without bones, at 250F, then the rule of thumb is 30 minutes per 1†in diameter to reach an internal temp of 125F. This is assuming you start the roast at refrigerator temp of 37F internal. Then you need about 20 minutes to sear it, which will leave you with an internal temp of 135F - Medium Rare
4†diameter, which is is normal, is going to be 2 hours to get to 125F plus 20 minutes to sear plus 5 minutes or so of rest ..... plan on a 2 1/2 hour cook.
It does not matter how much the roast weighs. You are cooking indirect and what matters is the thickness of roast.
Hopefully this is helpful for everyone.Comment
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I tied the 20lbs rib roast in to about a 5 inch round and it took 4 hours at 225 degrees to reach 115. I then seared it on the gasser and it was ready when everyone showed up. Funny, I was worried about the roast and miss-judged the potatoes and they were not done, but the roast was spot on.
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My 5 bone, trimmed, no bones, weighed about 18lbs, 5" diameter (tied of course) at 225 took nearly 5 hours to get to 128IT. I had it over a water pan, which is what I think slowed the process a bit. It was medium on the ends, and rare to med-rare on the middle cuts. I had probes on either side, one showed 128F, the other 121F. It was an odd cook for me. Second time I've done Prime Rib on the smoker. Planned for dinner at 4:30 (to include searing time) ended up serving at 6:45. Needless to say, I was a bit upset about the timing. The wife understands that it is about the temp, so that was one battle I didn't need to fight. I think the combination of water pan (probably not necessary because there was PLENTY of moisture), and "different cow, different cook", made this less than a perfect cook.Comment
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I think what is needed here is the understanding that planning for an early finish, then faux cambro is a better solution. Each piece of meat is different. In this case, I got a slow cow. Two years ago, I had a 'standard' cow. The previous cook took 2.5 hours. Similar size, similar grade. Just took longer this time.
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Here are my Fireboard graphs from each cook. Note that the smoker was 'cooler' in 2017, and took less time than the 'hotter' in 2018. I think that the difference between the grate temps is purely the location of the probe. The Rec-Tec was set to 225 for both cooks. I do think the water pan was the main culprit. But until a third is run, I won't know.
2017:
2018:Comment
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