First prime rib roast on the large. Pulled off about 120 and rested for 30 mins to 142 in center. I prefer a bit more red, but family likes medium.
by ruffyrida2
5 Comments
Frequent-Match5782
Did you cook it low and slow or did you char it and take it off. I’ve only done it in the oven and we broiled it for a few minutes per pound and then turned off the oven and let it sit for 2hrs
giant2179
The trick we used in restaurants was to cook the whole roast to mid rare and then sear individual pieces if they were ordered more well.
3rdIQ
You don’t cook a prime rib, you just warm it up. Next time, smoke it at 215° to 225°…. low and slow. Then remove and do an end sear (if it needs it). Have a hot Egg or a CI skillet if someone wants more doneness. This will take 30 seconds, and serve the “seared” side up to fool the brain. Here are some prime rib guesstimates for future reference. Be sure and account for carry-over temp rises .
5 Comments
Did you cook it low and slow or did you char it and take it off. I’ve only done it in the oven and we broiled it for a few minutes per pound and then turned off the oven and let it sit for 2hrs
The trick we used in restaurants was to cook the whole roast to mid rare and then sear individual pieces if they were ordered more well.
You don’t cook a prime rib, you just warm it up. Next time, smoke it at 215° to 225°…. low and slow. Then remove and do an end sear (if it needs it). Have a hot Egg or a CI skillet if someone wants more doneness. This will take 30 seconds, and serve the “seared” side up to fool the brain. Here are some prime rib guesstimates for future reference. Be sure and account for carry-over temp rises .
3 pound boneless roast (tied) – 245° – 2 hours to reach 128°
4 pound roast – 220°-228° pit temp – 2 hours to reach 125°
5-1/2 pound roast – 230° pit temp – 3 hours to reach 125°
5-3/4 pound roast – 245° average pit temp – 3 hours 45 minutes to reach 127°
6-3/4 pound bone-in roast – 250° pit temp – 4 hours to reach 125°
7 pound roast – 250° pit temp – 3 hours 40 minutes to reach 123°
7 pound roast – 220°-228° pit temp – 3 hours 30 minutes to reach 125°
7.9 pound roast – 230° pit temp (dome temp) – 4 hours 5 minutes to reach 125°
8 pound roast – 250° – 275° pit temp – 4 hours to reach 122°
10 pound roast – 220°-228° pit temp – 3 hours to reach 120°
11 pound roast (4 bones) – 215° average pit temp – 4 hours 54 minutes to reach 125°
14 pound roast – 220°-250° pit temp – 4 hours 30 minutes to reach 125°
15 pound roast – 220°-250° pit temp – 4 hrs 50 min to reach 127°
18 pound roast – (prime grade, boneless and tied) – 225° pit temp – 4 hrs 30 minutes to reach 124°
19.5 pound roast (prime grade) – 240° pit temp (dome temp) – 4 hours 25 minutes to reach 124°
I’d still smash it yo 👊🏾
Oof