ATOT cooks: When should I start my Prime Rib roast??

[preslove]

Fiance's family is coming over for baby Jesus's birthday and I'm going to make a standing rib roast. Anyone done the 200 degree first, then sear method? I'm thinking I should plan on 5 hours. Family is getting here at 6 and I'm serving the roast at 7. After letting it get to room temperature, I'll probably stick it in around 1:45.

One advantage of this method, of course, is that I can take the roast out and tent it at some point, then stick it back in. I'm just afraid that I might misjudge it and have family waiting.

 

[sdifox]

how about broiling outside first.

 

[ManyBeers]

Standing rib roast All Recipes
America's Test Kitchen
http://allrecipes.com/Recipe/Foolproof-Rib-Roast/Detail.aspx?soid=recs_recipe_3

 

[compuwiz1]

Mine is done by pouring and rubbing in worcester shire sauce, then garlic power and pepper rub, finally slathering it with dijon mustard and laying some rosemary leaves on top. Next it goes into a large pan with 1.5 inches of rock salt in the bottom. I pack the remaining roast, sides and top, with abundant rock salt. Temp probe is inserted and it goes into a 550 degree oven for 20 minutes. After 20 minutes I turn down the temp to 240 degrees and check it every half hour until the internal temp is 130 degrees. At that point, I pull it out of the oven and cover with foil. It rests for 30 minutes, after which I break off the rock salt crust, brush off any remaining and slice on the cutting board. This nets me a moist, juicy medium rare prime rib.

 

[Hayabusa Rider]

Do it like you say

serious eats method

It's usually 4 to 5 hours

 

[Mixolydian]

I'm coming to your place for dinner.

 

[Blieb]

I hope I'm not too late ... I've used this site a couple times for whole rib roast (bone in) and it has been fantastic.

Trim the meat back a little. Tie it up.
Butter on the ends.
High heat at first.
Track with a good thermometer. Let the meat rest.

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

 

[virtuamike]

Just got done with 30 lbs of boneless prime rib roast in the smoker. Started at 11:30pm last night 170F, hit 115F by 4:30am. Dropped it to 150F, got up to 124F by 6:45am before I broiled in the oven for 5 min and brought them in to work.

At 200F, you'll probably hit temp in 3.5-4 hrs, wouldn't bother with letting it come to room temp, just season and go.

 

[tranceport]

Fry that mofo in a turkey fryer.. Trust me.

 

[DrPizza]

How large of a standing rib roast? Time depends somewhat on size.
As far as resting it at the end, if you cook at 350, the internal temp will rise by about 5 degrees. If cooking at 250, maybe 2 degree rise.

I think it's 20-25 minutes per pound at 250.

 

[MongGrel]

Fry that mofo in a turkey fryer.. Trust me.

 

[DigDog]

Mine is done by pouring and rubbing in worcester shire sauce, then garlic power and pepper rub, finally slathering it with dijon mustard and laying some rosemary leaves on top. Next it goes into a large pan with 1.5 inches of rock salt in the bottom. I pack the remaining roast, sides and top, with abundant rock salt. Temp probe is inserted and it goes into a 550 degree oven for 20 minutes. After 20 minutes I turn down the temp to 240 degrees and check it every half hour until the internal temp is 130 degrees. At that point, I pull it out of the oven and cover with foil. It rests for 30 minutes, after which I break off the rock salt crust, brush off any remaining and slice on the cutting board. This nets me a moist, juicy medium rare prime rib.

i want to come to your house and eat this.

 

[manimal]

i want to come to your house and eat this.

this