Prime Rib question cook time

[smittyJ]

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

Pretty much the same for me! Only I roast at 350* to about 135 to 140* temp inside. Usually 2-1/2 hours prox for medium rare, 10 to 20lb, really makes no difference. It really depends on the cut. The cutting in half is a great idea!
Remember it keeps on cooking after you take it out of the oven, cooking bags work pretty good as well!

[Boss .300 winmag]

Does anyone ever make incisions into the meat/fat to put the garlic cloves in?

[Magnum_Willys]

Does anyone ever make incisions to out the garlic cloves in?

An old Herters book from the 60’s had that as their prime rib recipe. Must be good!

[Matth]

10 bone, 29lbs for me tomorrow, large family. going in the smoker tonight.

[Bigshooter]

Does anyone ever make incisions into the meat/fat to put the garlic cloves in?

Everytime I cook a prime rib.

[kenzmad]

Smoked mine for last nights dinner. 13.75lbs. My calculations had it at about 7 hours to 130*. Smoker set at 225*, damn thing was done 2 1/2 hrs early. Foil, cooler, covered with towels for 2 hours. Put on the gas grill on high to crust up the outside. Was done perfect! Yummy eats with just a pound or so for leftovers. Horseradish peppercorn rub.

[Boss .300 winmag]

Smoked mine for last nights dinner. 13.75lbs. My calculations had it at about 7 hours to 130*. Smoker set at 225*, damn thing was done 2 1/2 hrs early. Foil, cooler, covered with towels for 2 hours. Put on the gas grill on high to crust up the outside. Was done perfect! Yummy eats with just a pound or so for leftovers. Horseradish peppercorn rub.

@kenzmad

Do you have a recipe for that rub?

[syoungs]

Does anyone ever make incisions into the meat/fat to put the garlic cloves in?

I did last year, didnt hate it or love it.
I do that pretty often with tri-tips, seems to work better on those.

[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.

I also dry age mine wrapped in cloth on platter on bottome shelf of fridge for 5 days. Leave iut on counter for about 4 hours before going in oven.

[Magnum_Willys]

Have had good luck with costco recipe.  500 to crust it then 200 to get even color throughout.

[kenzmad]

Smoked mine for last nights dinner. 13.75lbs. My calculations had it at about 7 hours to 130*. Smoker set at 225*, damn thing was done 2 1/2 hrs early. Foil, cooler, covered with towels for 2 hours. Put on the gas grill on high to crust up the outside. Was done perfect! Yummy eats with just a pound or so for leftovers. Horseradish peppercorn rub.

Super simple,

For a 5lb roast, adjust accordingly for larger roasts

2tbls cream style horseradish
4 cloves garlic minced
2tbls cracked peppercorns
1/2 tsp salt

Rub and let sit for 8-24 hours.
@kenzmad

Do you have a recipe for that rub?

[Boss .300 winmag]

Smoked mine for last nights dinner. 13.75lbs. My calculations had it at about 7 hours to 130*. Smoker set at 225*, damn thing was done 2 1/2 hrs early. Foil, cooler, covered with towels for 2 hours. Put on the gas grill on high to crust up the outside. Was done perfect! Yummy eats with just a pound or so for leftovers. Horseradish peppercorn rub.

Super simple,

For a 5lb roast, adjust accordingly for larger roasts

2tbls cream style horseradish
4 cloves garlic minced
2tbls cracked peppercorns
1/2 tsp salt

Rub and let sit for 8-24 hours.
@kenzmad

Do you have a recipe for that rub?

Thanks kenzmad.👍

[kramman]

Just cooked an excellent p.r.... garlic salt, as much as u can rub on then rub some more. Johnnie's seasoning salt same thing, wrap in foil cook at 425 for 15 mins then 275 until it reaches 125. Turn off then let sit for 30 mins in the roaster. This was a 7lb rib roast bone in. Had pieces for everyone. From med to med rare almost rare in middle. The 6 people I had over no one complained and most at seconds. Enjoy. Merry Christmas

[onmygame]

Does anyone ever make incisions into the meat/fat to put the garlic cloves in?

I like to stuff a pork loin roast with garlic cloves, put on a rack with the fat side up - and cover the fat layer with black pepper until black and you can see none of the fat layer.

15 min at 550, then the rest of the way at 275

*makes note to pull pork loin out of the freezer in the next 2 days

[Idaho_Elk_Huntr]

This one is encased into seasoned butter. Was done October 15th. Aged for 2 months and some odd days. Went on the Traeger this morning. Should be awesome