Beef rib roast cooking time?

At 225*F to can figure about 30-35 per Pound to get to 120*F-130*F. Give a 30 minute rest tented on the Counter minimum...You may enjoy this " Forum Famous " Smokey Au Jus (Haha JarJar! )...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

I did a 3 rib roast yesterday ,sorry but never checked the weight, and it took a solid 4 hours to reach 135 at a 220 cooking temp ... Ambient air was 50 degrees and raining ...hope this helps .here is a per quick pic of roast for reference ..