Home Forums Hunting & Shooting Food, Cooking, and Game Preparation prime rib cooking time

Cooked a 6 lb. prime rib yesterday.
According to the "book" I needed to cook at 350 for 20 minutes per lb. = 180 minutes or 3 hours, to get medium rare.

Checked temp. at 2.5 hours, and it was 170 degrees already, and well done instead of medium rare.
Should have been pulled at 130 degrees. (CRAP!)
Forgot to factor in pulling it out of the fridge two hours before cooking, to let it get to room temp. BIG mistake!!!

It was still eatable, but not great like it would have been

Valuable lesson learned here!!

Virgil B.

I just did a 12 pounder yesterday. Went 325* for 15 minutes per pound starting with a room temp piece of meat. At three hours I pulled when the internal temp was 120* and let rest loosely tented with foil for 30-45 minutes. The center cuts measured 130* with my Thermapen before slicing.

I can see how you had problems at 350* for 20 minutes a pound. For a roast that size I would probably figure on 10-12 minutes a pound. Did you cook it in the oven or on a grill/smoker?

Sucks to ruin a nice piece of meat like that!

Mike

My Uncle's Prime Rib Recipe

8 lb with bone
1/2 cup flour
2 tsp garlic powder
2 tsp season salt
1 tsp black pepper
Cooking oil

Preheat oven to 425*. Coat with oil. Combine dry ingredients and apply to raost. Cook for 1 hour. Shut off oven leaving roast inside. Bring back to 325* 1 hour before serving.

It turns out great every time. Just adjust the times a bit for the size of roast you have

your math is what is wrong. 20 minutes per pound x 6 lbs = 120 minutes, or 2 hours, not 3.

Yeah, that's a long time to cook a 6lb prime rib.

Convection oven at 550 degrees. Place in oven 15 minutes then pull the meat out. This sears the outside.

Turn the oven down to 275. Leave the oven door open until it drops to that temp. Then place the meat back in the over after it cools down.

Cook with meat thermometer until 130-135 degrees in the middle. Let sit at least 15-20 minutes before slicing.

The most important thing is to raise the meat to room temp before cooking to get a wide red interior,can take 2-3 hours to bring up to room temp before placing in oven.

You will have well done on the ends. Medium inside of that. Medium rare inside of that .

Sorry for the expensive lesson. I know your pain. I do it similer to others. 500 for 10-15 for a small roast, up to 30 for a large one. 300 till it hits 120 in the thickest part and rest for at least 30 minutes. Even a full eight bone will seldom need more than 2 1/2 hours. It will not cool off too much and does not need to be served sizzling hot anyways.

Good luck on your next one.

Thanks guys!

I need to watch my math a little closer!! (GURRRR!)

Got some GREAT ideas for next time.
And YES, it was very disappointing to over cook a $65. chunk of meat.

Virgil B.

Forgot to add: it was "cremated" in an oven.

I use a method somewhat similar to Gibby's except I start the roast at a lower temp.(250) and when center temp. is 120 I pull the meat out then run the oven temp. up to 500.Put meat back in then pulling roast out when internal temp reads 130. about 10-15min. This method allows for an almost even color all the way through.

I like to cook them on my rotisserie on the grill with a bit of smoke. Juices always overlap it as it turns and cooks. I start it with all four burners on to sear it then turn the middle off and slow cook using the outside burners. I rub them down with EVOO it then apply my rub, then let it marinate over night. Get her out let her warm up for 2 hours before cooking.

I'll bet rotisserie method is great. Got to try it. My wife will like not having a mess in her oven too.

This^^^^^^^^

I have tried it this way also. Works very well.

If I am cooking for the extended family with a full roast, I will cut it in half. Pin the two small ends together and make a "tunnel" with the two pieces. It makes the small ends cook more evenly.

Bringing the roast to room temperature before cooking seems to be an important part, no matter how you do it.

I do not use time. I like the meat thermometer method better.

Mom had a recipe like this. It was called, "No Peekie Roast Beefie".

She would duct-tape the oven door shut, & warn us to stay the hell away.

FC

u best try a hunk of meat that big ...so to be sure the tiss can turn it! ...been down that road

If you make a mess in the oven your roasting pan is too small. If she complains about the mess after you make prime rib..........well.

Prime Rib?!?!?

With the current beef prices, who can afford it... OR more realistically, who WANTS to afford it?!?

Like Gilby, I use an "Instant Read" meat thermometer near the end of the cooking time.

First, I take the roast outta the 'frig and let it sit a couple of hours to bring it's internal temperature up to near room temperature.

I pre-heat the oven to 450� and while it's heating up, I coat the roast all over with melted butter, then start the roast out at 450� for 20 minutes, then turn down the oven to 275� and let the roast sit in the oven until the oven turns "on" again.

Then, after about an hour or so (depending on the roast's size), I check the roast with the Instant Read thermometer and the roast is usually a little over 110� (depending on the size of the roast). Sometimes, with a smaller prime rib roast, it's up to 120�... so I keep roasting it @ 275�.

After that, I check the roast's temperature about every 15 or 20 minutes (more or less) until the internal temperature hits 130-135�... and then I take the roast out of the oven and let it "rest" for 15 minutes or so... then slice it down, pour the extra meat juices into the already prepared "Sauce Chasseur" ("Hunter's Sauce" - a very yummy reduced beef broth. shallot, butter, mushroom, tarragon, wine sauce) & serve everything which includes a Saut� of Fresh Match-Stick Vegetables (mushrooms, shallots, turnips, carrots, butter & a cup of Baringer's Chenin Blanc wine) served "al dente". YUMMY !~!~!

Jus' fixed it a couple of nights ago and served it with a nice red Merlot wine... it was delicious, but I'm not telling anyone!!!

That's my "story"... and I'm sticking to it !~!~! (Suffer, knaves)


Strength & Honor...

Ron T.

Ron-

Like you, I will help people with my cooking methods.



But when it comes to making the "Au Jus", I have to stop there.

I would not have to kill anyone after telling them the recipe.


You did make me hungry though!

I like to also put in a little Au Jus, beef bouillon (paste style), and Red Pepper 16 mesh. Mix it in a just a little bit of water so it's nice an strong and coat the roast before my rub goes on.

I have found the best way is a rotisserie plain and simple. Clean up is a breeze and the little taste of smoke is to die for. Sure it leaves a mall mark in the center but oh well. I cut off the rib then tie it back on for easier removal after cooking. The biggest PITA is making sure it's weight is centered so they don't plop around, but once you get that figured out cooking is easy.

Don't forget to remove the grate before cooking and have that nice cold adult beverage whilst awaiting the joy.

********************************************************

Actually, Gibby...

Sauce Chasseur (Hunter's Sauce) is not "au Jus"... it is a tarragon sauce I use when making London Broil (which is properly made with flank steak).

However, I like the Hunter Sauce so much I often make it with almost any kind of beef roast. In truth, it is nothing more than a very nice tarragon sauce made with beef broth (reduced 50% to intensify the "beefy" flavor) together with sliced mushrooms, minced shallots and Chenin Blanc wine although Hunter's Sauce is normally made with a dry white wine like Chablis or even Fum� Blanc.

Ron T.