Prime Rib question cook time

[haugenna]

I have a question for the meat fanatics on here.

I have cooked 10-12lb prime ribs and it took about 5ish hours.

This year my family is doing a 20lb prime rib. Here is my dilemma, the 20lber girth is no bigger than the 10-12 lber girth. It’s just longer. Do I need to plan for additional time for 20lbs?

[tracksoup]

Tagging..
Same dilemma here!

[NOCK NOCK]

I would cut it in half and cook 2   = two more end pieces 

[Bofire]

yes, more material requires a longer time to gain those calories needed to raise the temp. (science I think) but you better watch it!! besides rare is good! LOL

[brew]

I would cut it in half and cook 2   = two more end pieces 

20 lbs of prime rib    i agree with NOCK NOCK.  no idea on what the time cook would be for the entire slab...i would think that unless you cook it really low the ends would be way too done before the center is med rare.  not trying to jack the thread but was in Costco yesterday and the person in line behind me was buying a seasoned prime rib that couldn't have been more than 5 lbs and the tag said $150...WTH ?

[Boss .300 winmag]

I would cut it in half and cook 2   = two more end pieces 

20 lbs of prime rib    i agree with NOCK NOCK.  no idea on what the time cook would be for the entire slab...i would think that unless you cook it really low the ends would be way too done before the center is med rare.  not trying to jack the thread but was in Costco yesterday and the person in line behind me was buying a seasoned prime rib that couldn't have been more than 5 lbs and the tag said $150...WTH ?

Yeah Costco really likes thier prime rib.😉

I’m doing our farmed raised one for family after New Years, I haven’t even laid eyes on it yet, it’s in the bottom of the freezer where my son put it.🤣

I’ll probably have to cut it in half too.

[Axle]

It's easy and doesn't really take that long regardless of pounds. A bigger roast is usually just longer in length. A meat thermometer is all that is need. Cook to desired taste (rare, medium rare, or burnt). Spices are a key too. Spice Islands garlic salt and cracked pepper and you are golden!
If you don't have Spice Islands garlic salt - then use some regular garlic salt and flake salt to substitute.
Cooking a prime rib in a Big Easy cooker is the best way to cook it.

[onmygame]

If you don't have a decent meat thermometer - get one - they are typically under $10.

It's all about the internal temp. I quit cooking when the internal temp reaches 120 or so - as it will continue on a bit after coming out of the oven.

A larger roast like yours is likely to leave you with Medium on the outer portion and Rare on the center, with Med Rare having occupied 60% or so of the meat.

Assuming you are feeding a group it will probably satisfy everyone's tastes, and if you aren't feeding a group I'm sure there are a few of us here that would be willing to show up and help you out with it's demise.

[Widgeondeke]

@ 200 farenheit the average 6-10# prime rib takes approximately 3.5hrs for core temp of 120. My preferred method.
@ 325 farenheit it will take about 18 minutes per pound.


As for the seasoned prime rib at Costco. I was there today and they cost $12.50/lb, so a $150 roast had to weigh 12lbs. 

[Crunchy]

Maybe cut it in half length wise and it will cook perfectly even.

[haugenna]

Cutting in half makes a lot of sense. Thank you!!

[Crunchy]

When you think you have over salted, throw a little more on   For me the right amount of salt makes the meat.  Potatoes and some kind of horseradish sauce and nothing else needed.  I would go 125 internal before I pull it.  I like pink meat, inside not bloody.

[hunt6226]

If your in Lynnwood area. D&D has prime rib for 8.9er lb.
we did an 8lb one tonight on the Traeger. Smoked it for 1hr and cooked at 300deg. till internal temp was 125. Then let sit for about 20min.

[bornhunter]

Cut it in half say the pro's online? Safeway $6.99 and excellent meat. I have been buying mine there for 8 years and have never been disappointed. 12 pounder this year.

[Westside88]

Cooked an 18 pounder today. 450 degrees for 15 minutes. Turned down to 325 degrees. Estimated cooking time was 12 minutes per pound. At 3 hours at 325 it was 130 degrees internal temp pretty much throughout. Let it stand about 20 minutes before carving. The very middle had about 3 pounds that was more rare, which was perfect for the crowd I had. I always have a sauté pan with aus jus simmering so if it’s too rare for someone I finish it in there a bit. Ours turned out great