This Christmas, once again I followed Meathead’s method for slow roasting a prime rib and once again my cook time was dramatically longer than his 30 minutes per inch. Although I follow his method precisely, there are two differences I suspect might explain the longer cook: I roast in our oven so I don’t disappear on our guests, and the roast is 33 degrees out of the fridge rather than 38.
This year our 9# 5-inch diameter rolled and tied prime ribeye roast took 60 minutes/inch at 225 degrees to cook to 128. The result was excellent, but that’s 90 minutes longer than target. I suspect the oven’s the main culprit, as it brackets 189 – 249 to average 225 (verified with my Smoke) whereas my grill would have maintained a steady 225. Additionally, it appeared to me to stall about halfway or so into the cook, as the rate of IT increase declined from that point forward.
Next time I’ll simply assume 60-70 minutes an inch under similar circumstances, but in the meantime (and to anticipate New Year’s Eve)—can anybody help me understand what’s going on?
Thanks.
This year our 9# 5-inch diameter rolled and tied prime ribeye roast took 60 minutes/inch at 225 degrees to cook to 128. The result was excellent, but that’s 90 minutes longer than target. I suspect the oven’s the main culprit, as it brackets 189 – 249 to average 225 (verified with my Smoke) whereas my grill would have maintained a steady 225. Additionally, it appeared to me to stall about halfway or so into the cook, as the rate of IT increase declined from that point forward.
Next time I’ll simply assume 60-70 minutes an inch under similar circumstances, but in the meantime (and to anticipate New Year’s Eve)—can anybody help me understand what’s going on?
Thanks.
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