I am cooking a 20 pound standing rib roast with the bones cut and tied .
I want to use the reverse sear method and start it at 225. How long do you think it would take to cook it ?
by Boo_Giano
5 Comments
Tatworth
5-6 hours at 225, depending on temp you are going for. A little quicker if you take the bones off.
romple
Since you’re doing reverse sear give yourself hours of buffer time. You can’t let this thing rest long enough so you really can’t put it in too early.
moskvausa
Get a thermometer. They are like $10 on Amazon. Get one with a wire and monitor the temp outside the oven. All mystery solved. If you gonna buy such an expensive piece of meat, the thermometer is the best investment you can make.
novusopiate
Personally I’d halve the entire thing and cook two smaller ones
ConBroMitch2247
1) Buy a meat thermometer – it’s probably too late to get one shipped. But find a local butcher or kitchen gadget store. Thermoworks is the gold standard. THIS IS A MUST IF YOU PLAN ON REVERSE SEARING
2) Split that beast into 2 – it will be easier to manage plus 2x the crispy outer cuts
3) I’d plan on 6 hours cook time – pull at 118 – if it’s done early, I can rest on the counter for a long time.
4) Set over to 550 (turn convection on if you have it) once preheated, cover in tallow or high smoke point oil and Blast it at 550 until nicely seared all around.
5 Comments
5-6 hours at 225, depending on temp you are going for. A little quicker if you take the bones off.
Since you’re doing reverse sear give yourself hours of buffer time. You can’t let this thing rest long enough so you really can’t put it in too early.
Get a thermometer. They are like $10 on Amazon. Get one with a wire and monitor the temp outside the oven. All mystery solved. If you gonna buy such an expensive piece of meat, the thermometer is the best investment you can make.
Personally I’d halve the entire thing and cook two smaller ones
1) Buy a meat thermometer – it’s probably too late to get one shipped. But find a local butcher or kitchen gadget store. Thermoworks is the gold standard. THIS IS A MUST IF YOU PLAN ON REVERSE SEARING
2) Split that beast into 2 – it will be easier to manage plus 2x the crispy outer cuts
3) I’d plan on 6 hours cook time – pull at 118 – if it’s done early, I can rest on the counter for a long time.
4) Set over to 550 (turn convection on if you have it) once preheated, cover in tallow or high smoke point oil and Blast it at 550 until nicely seared all around.