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Prime Rib Roast
Old 12-22-2015, 07:30 PM   #1
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Prime Rib Roast

We're planing on prime rib for Christmas dinner. My wife wants to try the 250 degree method. Most recipes suggest 25-30 minutes per pound.
The question is we have 2- 5# roasts we will be cooking at the same time.
To try to guestimate the time necessary to cook should we be looking at 5 x 30 minutes or 10 x 30 minutes?
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Old 12-22-2015, 08:17 PM   #2
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Assuming the two roasts have a little space between them when roasting, an oven provides a constant heat, so unlike a microwave where you would double the time because a microwave heats the entire roast, with an oven each roast is not affected by the presence of the other. The heat applied to the outside surface of the roast does the cooking.
This is why baking 2 pies will not take twice as long assuming the oven can keep up to the desired temperture.
Anyway why not 2 meat thermometers and check each?
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Old 12-22-2015, 08:20 PM   #3
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Are you going to crowd both roasts close together in one pan (touching), or will they be separated as much as possible (not touching)?
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Old 12-22-2015, 08:29 PM   #4
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I think it depends more on how my people prefer the end piece! Binding them end-to-end will provide the maximum number of non-end pieces! I've had great success cooking overnight at the destination temperature, though not for anything quite that spendy!
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Old 12-22-2015, 08:30 PM   #5
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We bought one these to cook turkey. It worked great! In fact three of our friends have also bought one. Last year we did a standing prime rib in it. It was absolutely great!

http://www.amazon.com/Char-Broil-TRU...words=big+easy
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Old 12-22-2015, 08:33 PM   #6
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I've never cooked two at a time before, I don't think it will take much longer than cooking one if there's adequate space between them and they're on the same rack. My meat thermometer is my best friend when cooking prime rib.
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Old 12-22-2015, 09:04 PM   #7
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Thanks all, we got the remote thermometer ready to go. I figured it would be roughly 5 x 30 but I just wanted to make sure.
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Old 12-22-2015, 09:56 PM   #8
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There is a great recipe called the no peeky roast beefy. Food Wishes Video Recipes: Apparently Size Doesn’t Matter for Prime Rib "Method X"
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Old 12-23-2015, 09:30 AM   #9
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convection or regular roast?
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Old 12-23-2015, 09:31 AM   #10
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I did a 4 pounder on Saturday 325 convection for the first hour then 375 for the last 20 minutes or so - turned out great
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Old 12-23-2015, 09:43 AM   #11
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Thanks all, we got the remote thermometer ready to go. I figured it would be roughly 5 x 30 but I just wanted to make sure.
You cook time will be dependent on how accurate your oven temp is set and how well it holds heat.

I've done remote probe tests on my oven and have found that the actual temps will swing above and below the set point.

That is why to get consistently good results - you gotta have a remote probe in the meat. Cook times can get you to the ball park, but the probe is the sure fire way to get to whatever temp you are shooting for whether that be rare or medium rare.

I go for the low side medium rare at the center of my rib roast - 125F.

As it rests before cutting the temp will continue to rise a bit to a perfect 130F.

ymmv....
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Old 12-23-2015, 09:48 AM   #12
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convection or regular roast?
Regular
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Old 12-23-2015, 10:09 AM   #13
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I prefer convection, pretty much for everything. Chickens, turkeys, roasts all taste so much better when convection roasted, IMO.
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Old 12-23-2015, 11:19 AM   #14
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I go for the low side medium rare at the center of my rib roast - 125F.

As it rests before cutting the temp will continue to rise a bit to a perfect 130F.
This is my method, although rather than the oven, I cook it in the sous vide for 4-5 hours at 125°F. When it comes out, it goes in the hot roasting pan on the stovetop for a quick sear. A minute on each side makes it look as good as it tastes.
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Old 12-23-2015, 01:47 PM   #15
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There is a great recipe called the no peeky roast beefy. Food Wishes Video Recipes: Apparently Size Doesn’t Matter for Prime Rib "Method X"
This is the only way I cook prime rib since discovering this recipe about 5 years ago. Ann Serrane's prime rib: Ann Seranne's Rib Roast of Beef. Love it...no tenting, no issue with timing of sides...just take it out of the oven and slice 2 hours or later. I usually cook a 10-12 pounder.
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Old 12-23-2015, 04:15 PM   #16
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We bought one these to cook turkey. It worked great! In fact three of our friends have also bought one. Last year we did a standing prime rib in it. It was absolutely great!

http://www.amazon.com/Char-Broil-TRU...words=big+easy
I've done turkeys and pork ribs in the Orion Cooker...I bet prime rib would be great in it too.

I never trust timed cooking. I always use a continuously monitored temperature probe. Then the biggest variable is how good of a 3D imagination you have (to get the tip of the probe in the center of the cut).

Orion Cooker | BBQ Smoker | Charcoal Smoker | Turkey Cooker
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Old 12-26-2015, 10:06 AM   #17
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So, those who did roasts - how did they turn out?


I did a 7lb 3 bone in rib roast for Christmas dinner which turned out great w/ a nice crust and delectable medium rare in the center.


Most of it gone thanks to two teenage boys, but enough for a repeat dinner tonight.


Bones went in a pot to make beef soup w/ veggies and pearl barely.
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Old 12-26-2015, 10:21 AM   #18
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This is a great way to cook a prime rib! May seem out there but the rock salt forms a casing that seals in moisture. The roast is super tender and moist.

How to Cook Prime Rib
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Old 12-26-2015, 10:29 AM   #19
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Did you get a look at how dirty this guy's oven is (step 4 photo)? Yikes...
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Old 12-26-2015, 11:34 AM   #20
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So, those who did roasts - how did they turn out?


I did a 7lb 3 bone in rib roast for Christmas dinner which turned out great w/ a nice crust and delectable medium rare in the center.


Most of it gone thanks to two teenage boys, but enough for a repeat dinner tonight.


Bones went in a pot to make beef soup w/ veggies and pearl barely.
Similar for us. 7.5# Prime Bone in ($110 at Costco!). Ended up a little underdone, as I was paranoid about burning such an expensive piece of meat, and the meat thermometer was giving varied readings on different sides of the meat. I don't really like our oven. But truly, " like buttah".

French dips today, after I figure out how I'll cook the most underdone parts a little more
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