Leave prime rib out until room temp before cooking?

[schlotz]

Yup we all have our own do's and don'ts. Now when it comes to a good 2" steak, it's salt & pepper and let it sit on the board for 45 minutes before going on the grill - per Alton Brown. If the steaks are thinner i.e. 1" or under then I usually put them back in the fridge. Coolness helps control getting them to med-rare vs more done on the grill.

 

[SmokinJimAZ]

Two weeks ago I made the best prime rib I've ever made. I dry brined it in the refrigerator for 24 hours then Sous Vide at 135 for 26 hours. Removed from the Sous Vide bag, patted dry and placed in oven at 500 degrees for about 15 minutes. Be sure to save all the juices from the sous vide bag as it's perfect au jus.

 

[chopsaw]

Doing a brisket point end today . Been dry brining in a bag for 3 days . Fridge temp 36 degrees .
Got it out this morning to warm up while the smoker was getting to temp . Figured I would check it just to see .
Out of fridge at 6:15 am . No , it's not frozen . Salted meat held in a cold fridge will display
lower temps without freezing .

After 1 1/2 hours on the counter . Room temp around 68 degrees .

I never pulled the therm out , just woke it up . So it was in the same hole .
5 degrees in an hour and a half . Still 7 more to go before the 40 to 140 clock ticks .

 

[paulgeorge]

Folks are careful when recommending leaving food sitting out. FDA guidelines, in my opinion are an abundance of caution, but all caution is to avoid advice that can make someone sick.

The roast I just did was left out for 2 hours before going in the heat but the IT was still in the 40's. It cooked perfectly evenly though. I used to think letting a pork butt sit out till closer to room temp before smoking was a good idea, mostly to reduce the cook time, but folks here with experience told me it really makes no noticeable difference either in evenness of cooking or the time it takes to get past the stall to finish.

In another discussion, someone linked to a method (cant find it now) where you let the roast sit out at room temp for 5-6 hours, put it in a preheated 500 oven and I think roasted for 30 minutes then turn the oven off and walk away for whatever period of time. So, plenty of people are surviving a roast coming to room temp before cooking it seems like. Hilarious Netflix Profile Ideas

How long before cooking should a 4 lb prime rib be removed from the fridge so it comes to room temperature?

 

[voyager 663rd]

How long before cooking should a 4 lb prime rib be removed from the fridge so it comes to room temperature?

It will NEVER come to room temp (well, not for the few hours you think will do it). Try it. Stick a thermo in it when you take it out. Check the temp 2-3-4 hr whatever later. It'll still be with 2-3-4 degrees of the "take out" temp.

Just take it out when ready to cook and go for it.