Post by: haugenna on December 22, 2018, 04:06:28 PM
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?
Post by: tracksoup on December 22, 2018, 04:40:02 PM
Same dilemma here!
Post by: NOCK NOCK on December 22, 2018, 04:51:20 PM
Post by: Bofire on December 22, 2018, 05:11:02 PM
Post by: brew on December 22, 2018, 05:12:41 PM
I would cut it in half and cook 2 = two more end pieces :drool:20 lbs of prime rib :yike: 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 ?
Post by: Boss .300 winmag on December 22, 2018, 05:25:31 PM
I would cut it in half and cook 2 = two more end pieces :drool:20 lbs of prime rib :yike: 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.
Post by: Axle on December 22, 2018, 05:51:22 PM
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.
Post by: onmygame on December 22, 2018, 05:52:16 PM
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.
Post by: Widgeondeke on December 22, 2018, 07:37:16 PM
@ 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. :yike:
Post by: Crunchy on December 22, 2018, 07:48:42 PM
Post by: haugenna on December 22, 2018, 08:01:21 PM
Post by: Crunchy on December 22, 2018, 08:05:40 PM
Post by: hunt6226 on December 22, 2018, 08:32:13 PM
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.
Post by: bornhunter on December 22, 2018, 09:21:16 PM
Post by: Westside88 on December 22, 2018, 09:28:25 PM
Post by: bornhunter on December 22, 2018, 09:33:03 PM
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.
Post by: Widgeondeke on December 22, 2018, 10:42:35 PM
Post by: Eric M on December 23, 2018, 12:02:35 AM
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.
Post by: wheels on December 23, 2018, 02:25:52 AM
Post by: tracksoup on December 23, 2018, 06:51:40 AM
Post by: trophyhunt on December 23, 2018, 09:03:00 AM
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.:yeah: 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.
Post by: b23 on December 23, 2018, 09:56:21 AM
Post by: trophyhunt on December 23, 2018, 10:44:33 AM
Post by: Blacktail Sniper on December 23, 2018, 11:16:19 AM
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
Post by: Kc_Kracker on December 23, 2018, 11:26:23 AM
Post by: shadowless_nite on December 23, 2018, 03:48:55 PM
Post by: Eric M on December 23, 2018, 04:20:46 PM
Post by: MADMAX on December 23, 2018, 04:21:32 PM
Was fab
Post by: Pnwrider on December 23, 2018, 07:51:25 PM
Post by: bornhunter on December 23, 2018, 09:29:14 PM
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.:yeah: 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!
Post by: smittyJ on December 24, 2018, 08:15:42 AM
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!
Post by: Boss .300 winmag on December 24, 2018, 08:56:04 AM
Post by: Magnum_Willys on December 24, 2018, 08:59:10 AM
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!
Post by: Matth on December 24, 2018, 11:56:19 AM
Post by: Bigshooter on December 24, 2018, 12:55:44 PM
Does anyone ever make incisions into the meat/fat to put the garlic cloves in?
Everytime I cook a prime rib.
Post by: kenzmad on December 24, 2018, 01:36:54 PM
Post by: Boss .300 winmag on December 24, 2018, 02:37:43 PM
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?
Post by: syoungs on December 24, 2018, 02:59:42 PM
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.
Post by: bornhunter on December 24, 2018, 03:17:28 PM
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.:yeah: 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.
Post by: Magnum_Willys on December 24, 2018, 04:43:54 PM
Post by: kenzmad on December 24, 2018, 08:42:00 PM
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?
Post by: Boss .300 winmag on December 24, 2018, 08:44:34 PM
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.👍
Post by: kramman on December 24, 2018, 10:45:01 PM
Post by: onmygame on December 25, 2018, 08:12:56 AM
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
Post by: Idaho_Elk_Huntr on December 25, 2018, 08:40:01 AM
Post by: Idaho_Elk_Huntr on December 25, 2018, 08:41:25 AM
Post by: Boss .300 winmag on December 25, 2018, 08:43:33 AM
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
So the butter was on it while aging?
Post by: trophyhunt on December 25, 2018, 10:02:56 AM
Post by: Magnum_Willys on December 25, 2018, 10:04:19 AM
Seriously 2 months? It didn’t mold or anything?:yeah: wrapped in cheesecloth at 38 degrees ?
Post by: Idaho_Elk_Huntr on December 25, 2018, 10:14:00 AM
Post by: trophyhunt on December 25, 2018, 10:15:25 AM
Post by: Idaho_Elk_Huntr on December 25, 2018, 10:17:23 AM
Seriously 2 months? It didn’t mold or anything?
If so just trim it off
Post by: Bigshooter on December 25, 2018, 10:58:11 AM
Post by: trophyhunt on December 25, 2018, 11:40:24 AM
Post by: haugenna on December 25, 2018, 11:49:40 AM
Mine was done on the green mountain and elevated off the main grill.
Started at 12:00 at 200*
1 hour cook time it went up 15* internal temp
Did the cross multiplication and it was trending slightly ahead so I dropped it to 190*
1:00-2:00 internal temp increased 12*
Kept at 190* until 4:30 and the internal temp continued to rise 12* per hour.
4:30 increased to 240* and pulled it with an internal temp of 133*at 5:15. (Disclaimer: I use the same thermometer each year on the grill probe and it may be slightly off but it is consistent with the medium rare I like)
Tented in cooler for 15 min. Internal temp went up 3-4*
Reverse seared in the oven for 12 min and it smoked up the house so I pulled it out.
Carved and served.
One thing to note, my grill has some hotter spots than others and it works well as others like it a little more done than I do. If you notice in the pics, one side is more done than the other.
Merry Xmas
Post by: NOCK NOCK on December 25, 2018, 03:05:07 PM
Have never met a prime rib I didn't like as long as it was cooked to med rare. :EAT:
Post by: Boss .300 winmag on December 26, 2018, 06:44:37 PM
Post by: bearhunter99 on December 26, 2018, 08:04:06 PM
Anyone ever cook a 26lber?
Cooked one yesterday.... Except I cut in half due to time constraints. 400 degrees on the pellet grill for 20 mins and then smoked at 225 until 125. Took it out and let it rest with foil over it for about 30 minutes while the pellet grill was turned up to 450. Back on for about 30 minutes and then let it rest for 20 minutes. Came out medium rare and with a perfect crust. I'll try to get some pictures up.
Post by: bearhunter99 on December 26, 2018, 08:10:56 PM
Forgot to mention. Garlic herb butter coated. Mine looked almost identical to Idaho_Elk_Huntrs picture above before it went on. (https://uploads.tapatalk-cdn.com/20181227/35bccca453945b4bf789951895599a0e.jpg)Anyone ever cook a 26lber?
Cooked one yesterday.... Except I cut in half due to time constraints. 400 degrees on the pellet grill for 20 mins and then smoked at 225 until 125. Took it out and let it rest with foil over it for about 30 minutes while the pellet grill was turned up to 450. Back on for about 30 minutes and then let it rest for 20 minutes. Came out medium rare and with a perfect crust. I'll try to get some pictures up.
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