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My guess is that hotter or bigger is the way to go. I did a 17 pounder for Xmas pretty much exactly the same way and got less grease than I expected. I had just enough rendered fat for yorkshire pudding and gravy.
I haven't seen that time heat ratio in here so far. I recommended 20-25 minutes at 275-300. But after what happened to Gian up there, maybe go something like 15-20. Sorry about your NYE PR Gian...
My bad...that's what I get for not reading correctly. Thought you recommended 375, and my oven's "Master Chef" feature recommended 395.What's classic is that it was still awesome, and still cooked perfectly.
I have an explaination for why a large prime rib cooks almost as fast as a medium one but as I have no evidence to back it up, I may just be blowing smoke out my ### (this would be a good question to ask Alton Brown).A turkey cooked at 325 degrees will take about 15 min/lb unstuffed, 20/lb stuffed. This is fairly constant over a large range of sizes. However, a turkey is basically round. The heavier it is, the bigger it is, and the longer the distance from the outside of the bird to the inside. But a prime rib is more rectangular shaped. Usually, they get heavier by adding more ribs which just makes them longer. The distance from the outside to the center from the top and bottom stays about the same, while the distance from the ends increases. Over a certain size, the center is getting it's heat from the top and botton, not from the ends, so how long it is doesn't really factor into the cooking time.Anyway, that's my explaination. YMMV
Did my first Prime Rib yesterday and followed something close to the above.4.5 lb. hunk of meat, bone-inrub with olive oil, salt and pepper500F for 10 minutes250F oven until I got a internal temp of 124F which happened to be 2 hours of cook time.rest for 30 minutes, but the temp only rose to 126FResult: medium rare, but definitely rare near the bone. Tasted awesome. Unfortunately, my kids wouldn't eat it and my wife didn't like medium rare.
Sooo, this will be last home prime rib for awhile and I'll have to get my rare cut when I go out to Wildfire or Lawry's.I'm slowly working on mine. Unless it's well done then it isn't done. We had steaks the other day and I went with some pink and while she snickered a bit the kids saying how much better it was vs the well done is swaying her a little here and there. I had this problem with a smoke ring also though.Did my first Prime Rib yesterday and followed something close to the above.4.5 lb. hunk of meat, bone-in
rub with olive oil, salt and pepper
500F for 10 minutes
250F oven until I got a internal temp of 124F which happened to be 2 hours of cook time.
rest for 30 minutes, but the temp only rose to 126F
Result: medium rare, but definitely rare near the bone. Tasted awesome. Unfortunately, my kids wouldn't eat it and my wife didn't like medium rare.Sooo, this will be last home prime rib for awhile and I'll have to get my rare cut when I go out to Wildfire or Lawry's.
We did a rib roast this Christmas at my brother's house--first time ever for them, and first in years for myself, since the 'all you can eat' specials at one of the restaurants I used to manage. I'm surprised that nobody else has suggested this--as I'm sure that yours isn't the only household where people like their meat less rare. (for my wife and daughter it better be well done; for my SIL medium). What I did while the roast was resting was take the ample pan drippings, added water and a proportionate amount of boullion, and kept it on a low simmer. While carving I placed some slices in the pan until they were further cooked to their preferred doneness. Worked like a charm--my wife actually said it was the best and most tender she'd ever had.Did my first Prime Rib yesterday and followed something close to the above.
4.5 lb. hunk of meat, bone-in
rub with olive oil, salt and pepper
500F for 10 minutes
250F oven until I got a internal temp of 124F which happened to be 2 hours of cook time.
rest for 30 minutes, but the temp only rose to 126F
Result: medium rare, but definitely rare near the bone. Tasted awesome. Unfortunately, my kids wouldn't eat it and my wife didn't like medium rare.Sooo, this will be last home prime rib for awhile and I'll have to get my rare cut when I go out to Wildfire or Lawry's.
Good tip.I wound up sticking the other half of the roast back in the oven for 20 minutes or so and now my leftovers roast will be medium to well done. It's worth trying again at some point if only because the trimmings from my wife's plate were the best part of the meal... she didn't want to eat the parts that were half fat / half meat - her loss was my gain.We did a rib roast this Christmas at my brother's house--first time ever for them, and first in years for myself, since the 'all you can eat' specials at one of the restaurants I used to manage. I'm surprised that nobody else has suggested this--as I'm sure that yours isn't the only household where people like their meat less rare. (for my wife and daughter it better be well done; for my SIL medium). What I did while the roast was resting was take the ample pan drippings, added water and a proportionate amount of boullion, and kept it on a low simmer. While carving I placed some slices in the pan until they were further cooked to their preferred doneness. Worked like a charm--my wife actually said it was the best and most tender she'd ever had.Did my first Prime Rib yesterday and followed something close to the above.
4.5 lb. hunk of meat, bone-in
rub with olive oil, salt and pepper
500F for 10 minutes
250F oven until I got a internal temp of 124F which happened to be 2 hours of cook time.
rest for 30 minutes, but the temp only rose to 126F
Result: medium rare, but definitely rare near the bone. Tasted awesome. Unfortunately, my kids wouldn't eat it and my wife didn't like medium rare.
I don't think you can accurately measure between those temps. On a smaller one pull sooner as you will have less mass to carry through.I'm throwing a VERY small one on for fun today. I'm going to smoke it on my webber kettle. going to try and keep it around 200-225 degrees and just cook this little guy as slow as possible.Need opinions on just 2 thingsTake out at 118 or 120? Yes I think it mattersDo you tent w/ foil after taking out?
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Right - a small one isn't going to have the temperature rise that much once you take it out. Maybe 5 degrees.I don't think you can accurately measure between those temps. On a smaller one pull sooner as you will have less mass to carry through.I'm throwing a VERY small one on for fun today. I'm going to smoke it on my webber kettle. going to try and keep it around 200-225 degrees and just cook this little guy as slow as possible.Need opinions on just 2 thingsTake out at 118 or 120? Yes I think it mattersDo you tent w/ foil after taking out?
What worked for us last year, and we are doing this year is Preheat the oven to 500.. Then, just as we put the Prime Rib in, turn the heat back down to 325.Biggest thing is to remove it from the oven BEFORE it has reached the Temperature you want. Let it "cook itself" outside the oven..
It is a fact, sorry
Our prime rib has been curing in the fridge for 2 nights, uncovered, with fair amount of salt on it. The beer flavor will be concentrated and incomparable.
Attaboy
Cook to temp.. not time
I'd like to see that recipe, plzkthx.I assume that it's something close to this:5 garlic cloves, smashed1/4 cup grated fresh or prepared horseradishLeaves from 2 fresh rosemary sprigsLeaves from 4 fresh thyme sprigs1/2 cup kosher salt1/4 cup freshly ground black pepper1/2 cup extra-virgin olive oilIf not, please correct it...can't wait to do this on our 4bone roast tomorrow!
I did that once, it was awesome but the garlic/horseradish smell was around the house for days afterwords. I need to do it again.I'd like to see that recipe, plzkthx.I assume that it's something close to this:5 garlic cloves, smashed1/4 cup grated fresh or prepared horseradishLeaves from 2 fresh rosemary sprigsLeaves from 4 fresh thyme sprigs1/2 cup kosher salt1/4 cup freshly ground black pepper1/2 cup extra-virgin olive oilIf not, please correct it...can't wait to do this on our 4bone roast tomorrow!
How did this go/ Did it live up to the Butcher's billing?Doing a 7 pound boneless rib roast tonight, and another 7 pounder tomorrow (hosting 2 different groups of people). Will rub with a little oil and "Misty's Seasoning" (the best steakhouse in Lincoln, NE - unbelievable prime rib is made there). Going to cook at 200 in a roaster - will pull at 120. Rest. Sear in 500 degree oven. Rest. Devour with cheesy hashbrowns and chophouse creamed corn. :wood:
Sorry - I didn't check back in. The recipe is originally from a Cooks Illustrated (which also has a great way to do roasted potatoes in the same issue).It's horseradish, garlic, a shallot, thyme, parsley, toasted bread crumbs, fried potato crumbles held onto the meat with a horseradish, dijon and gelatin. paste It was delicious.I'd like to see that recipe, plzkthx.I assume that it's something close to this:5 garlic cloves, smashed1/4 cup grated fresh or prepared horseradishLeaves from 2 fresh rosemary sprigsLeaves from 4 fresh thyme sprigs1/2 cup kosher salt1/4 cup freshly ground black pepper1/2 cup extra-virgin olive oilIf not, please correct it...can't wait to do this on our 4bone roast tomorrow!
I meant to take pictures but totally forgot. This turned out amazing. I had it in a 200 degree roaster and pulled it at 120, it rested and the temp rose to 127. I then put it into a 500 degree oven for approx. 7 minutes. I then let it rest for another 15 minutes and it rose to 128 during that time. Served at 128 and it was a perfect medium-rare throughout. The Au Jus (drippings, beef stock, red wine, minced garlic) was awesome. And now I am going to do it all again today!
This meal is just way too easy for it to be sooooooooooo good.
ordered ours a couple weeks ago... can't wait for Christmas eve 
