Prime Rib Help!!!!

[diamondrcattle]

Ive cooked 20 rib roasts over the years.....all 6 or so lbs. I have a 17lbs prime rib to cook tomorrow. Will trim and get it as round as possible so not flat. I was going to cut it in half.....but like someone said here then i have 4 over done ends instead of 2. Should I still plan on 15 min per pound at 325 for that size? Thanks for the help!

 

[ab canuck]

Are you using a thermometer for these? what temp are you cooking them to? That one sounds like a doozy. Post some pics of it when done, lol I van almost taste it.

 

[Bearcarver]

No---You don't go by minutes per pound on Prime Rib.
You go by Thickness:
Example: If a 5 pound Prime Rib takes 4 hours @ 220°, a 10 pounder the same thickness as the 5, will only take about a half hour longer than the 5 pounder did.
Same thing with a 15 pounder---Maybe a half hour to an hour longer (Total) than the 5 pounder.

Bear

 

[diamondrcattle]

Cook by temperature not weight. Remember the meat cooks from all around and not just inwards from the ends. Stick a thermometer in the center of the roast both length and depth and let it go until it reaches your desired temp.

Yes yes YES 2 or 3 probes. I would never cook by weight....BUT i need to figure out when to start so its not done 2 hours early or 2 hours late. Thanks Bear, that is a Meathead trick. I need to look it up

 

[demosthenes9]

Bear's advice will keep you safe, but it's been my experience that the extra weight doesn't add any time at all. If both are 5 inches thick, they will take the same amount of time to cook regardless of the weight if being cooked at the same chamber temp. That said, putting a piece of meat in that is twice the weight would lower the initial chamber temp more, which would lead to a long cook time. One way around that is to preheat the chamber to a slightly higher starting temp.

For most PR's that you'll find in a grocery, give yourself about 4 - 5 hours at 220ish. This presumes that the meat is coming right from the fridge. Stick probes in and monitor the temp. At about the 3 hour mark, if it's cooking too fast for your time line, lower the chamber temp. If going to slow, raise the temp some. While 220 is great, you'll still get edge to edge color up to about 260ish. If it's cooking waaaay too fast for that timeline, pull it from the cooker for 30 mins or so then put it back in. Won't hurt it a bit.


For most

Ive cooked 20 rib roasts over the years.....all 6 or so lbs. I have a 17lbs prime rib to cook tomorrow. Will trim and get it as round as possible so not flat. I was going to cut it in half.....but like someone said here then i have 4 over done ends instead of 2. Should I still plan on 15 min per pound at 325 for that size? Thanks for the help!