Prime Rib Christmas Supper (1 Viewer)

[Nigel]

My son is bringing 9 friends from his college lacrosse team home for Easter dinner, 13 of us eating total. Went to Costco to buy meat and did not see any whole prime ribs in case, just a few smaller choice roasts. Asked the meat guy if he had any prime out back, "the bigger the better" I said. He came back with a 20 pound boneless slab of meat.

Definitely using Chef Jean-Pierre's reverse sear recipe but I am struggling with estimating the time this monstrosity will take to get to 120 degrees in a 250 oven, before resting and searing. Chef JP's 7 lb/3-boner took 3.5 hours. Any educated guesses?

 

[arrow1]

My son is bringing 9 friends from his college lacrosse team home for Easter dinner, 13 of us eating total. Went to Costco to buy meat and did not see any whole prime ribs in case, just a few smaller choice roasts. Asked the meat guy if he had any prime out back, "the bigger the better" I said. He came back with a 20 pound boneless slab of meat.

Definitely using Chef Jean-Pierre's reverse sear recipe but I am struggling with estimating the time this monstrosity will take to get to 120 degrees in a 250 oven, before resting and searing. Chef JP's 7 lb/3-boner took 3.5 hours. Any educated guesses?

glorious

 

[Softballguy]

My son is bringing 9 friends from his college lacrosse team home for Easter dinner, 13 of us eating total. Went to Costco to buy meat and did not see any whole prime ribs in case, just a few smaller choice roasts. Asked the meat guy if he had any prime out back, "the bigger the better" I said. He came back with a 20 pound boneless slab of meat.

Definitely using Chef Jean-Pierre's reverse sear recipe but I am struggling with estimating the time this monstrosity will take to get to 120 degrees in a 250 oven, before resting and searing. Chef JP's 7 lb/3-boner took 3.5 hours. Any educated guesses?

Lucky college kids...

The largest I've made was 10lbs at 225 on a smoker. It took just under 3 hours. So maybe 6 hours?

 

[Nigel]

My son is bringing 9 friends from his college lacrosse team home for Easter dinner, 13 of us eating total. Went to Costco to buy meat and did not see any whole prime ribs in case, just a few smaller choice roasts. Asked the meat guy if he had any prime out back, "the bigger the better" I said. He came back with a 20 pound boneless slab of meat.

Definitely using Chef Jean-Pierre's reverse sear recipe but I am struggling with estimating the time this monstrosity will take to get to 120 degrees in a 250 oven, before resting and searing. Chef JP's 7 lb/3-boner took 3.5 hours. Any educated guesses?

Lucky college kids...

The largest I've made was 10lbs at 225 on a smoker. It took just under 3 hours. So maybe 6 hours?

Thanks. what’s always confused me about “x minutes per pound” calculations is that the girth at thickest point is similar to that of 10 pounder, but length is roughly 2x. Why would center at thickest point take twice as long to reach temp, just because its a longer piece of meat?

I’ll have brought it to room temp before, with a remote probe in from the start. Confident I’ll nail it but timing is a challenge. Will err on side of starting it early.