Prime Rib question cook time

[bornhunter]

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

Exactly how I do mine and comes out perfect every time.

[Widgeondeke]

😋   

[Eric M]

This is an excerpt from the cookbook I wrote. Hope it helps.

High Temp Method (not the best way to cook it, but it will work in a pinch)

Preheat oven to 425 degrees. Place the roast rib side down in a large roasting pan. Season with salt and pepper. Put in oven. Allow 15-20 minutes per pound  Medium rare is 120-125 degrees. Medium is 130-135 degrees. Temperature will rise up to 10 more degrees after it comes out of the oven. Let it rest 15 minutes before serving.

Low Temp Method (I like this way better. The juices seem to stay in the meat more.)

Preheat oven to 450 degrees. Place the roast rib side down in a large roasting pan. Season with salt and pepper. Put in oven. After 10 minutes, reduce the oven temperature to 250 degrees. Allow 15-30 minutes per pound. I check it twice. Once about halfway through estimated cooking time and again when I think it's getting close. Medium rare is 120-125 degrees. Medium is 130-135 degrees. . Temperature will rise up to 10 more degrees after it comes out of the oven. Let it rest 15 minutes before serving.

Note- It's better to pull the roast out of the oven early than have it overcook. Example- It's getting close to temp but you have an hour and a half before dinner. Pull it out and cover it loosely with aluminum foil. Return it to the oven about a half hour before serving time. Resist the temptation to check it constantly or you'll lose all your oven heat.

Serve Prime Rib with au jus and/or horseradish. Have both available. When you are slicing up the roast to serve the end cuts are the two most done pieces of meat. They might be requested by someone. The people that like meat closer to rare can be served a slice from the middle.

[wheels]

15 per mins per pound 350 how we do it

[tracksoup]

Are you guys cooking covered or uncovered?

[trophyhunt]

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.

last couple years that’s where we bought ours, I love butcher boys but trying to save some money. I’m dry aging our 12 lb’er again this year, for a week. Did this last year and it was really good. I cover my rib in olive oil, spices then completly cover the rib w a kosher rock salt paste. Throw on treager till around 115 to 120, let sit at least 1/2 hour.  I will prob put it on smoke this year for about 3 hours before turning up temp to 225 ish.

[b23]

Do you all think these same cooking temps and amount of time per lb of meat, apply the same if you are using a Traeger instead of a conventional oven???

[trophyhunt]

Just my novice opinion, it shouldn’t matter

[Blacktail Sniper]

Do you all think these same cooking temps and amount of time per lb of meat, apply the same if you are using a Traeger instead of a conventional oven???

Maybe these will help:

https://www.traegergrills.com/recipes/beef/prime-rib-roast

https://www.traegergrills.com/recipes/beef/prime-rib

[Kc_Kracker]

whats weird is i have tried that smoking pork butts, cut a big one in half, still took 9 hrs, i was quite surprised. seems the muscle fibers break down in the same time no matter how small.

[shadowless_nite]

This dilemma is exactly why I'm glad to have moved to doing prime rib in the sous vide and only finishing it in the oven/stove top and torch/ blazing hot traeger. Lazy cook to perfection without risk of over cooking it and still able to get the smoke from the traeger.

[Eric M]

Uncovered!

[MADMAX]

I seared and brown on high then low and slow
Was fab

[Pnwrider]

I switched to reverse sear a few years back. The meat comes out way more consistent, but the crust is a little lacking compared to the high temp at the beginning method. I’ve got a 10 lber rubbed and drying waiting to get cooked tomorrow!

[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.

last couple years that’s where we bought ours, I love butcher boys but trying to save some money. I’m dry aging our 12 lb’er again this year, for a week. Did this last year and it was really good. I cover my rib in olive oil, spices then completly cover the rib w a kosher rock salt paste. Throw on treager till around 115 to 120, let sit at least 1/2 hour.  I will prob put it on smoke this year for about 3 hours before turning up temp to 225 ish.

Dang that sounds incredible! I take whole freah garlic cloves and tuck them in every little meat or fat fold I can find on the roast too. The fat melting with that garlic, dilly dilly!