A rough estimate for cooking time is 18-20 minutes per pound (even though you check for doneness with a probe or thermometer). So a 15-pound roast should take 4-5 hours. I don't know why yours didn't.

It takes a long time to reach cooked temperature. But once it does, it rises rapidly - as I mentioned above, 5 degrees every 5 minutes isn't uncommon.

Don't do what my BIL did. After arriving at 140º and letting it rest, he asked me to cut it. The roast was a nice medium but she wanted it well done and several family members do prefer it that way. I sliced up 2 plates worth and HE stuck both in the microwave. I had thought he was only going to do it on one plate. The ones who don't prefer well-done were definitely disappointed.

We had a similar issue, but I just I took it out when it hit 118 and tented it for quite a while; I left it in at 500 for a bit longer to help the outside heat back up, inside it stayed 125 for several hours...

I had a nearly 17-pound Prime rib roast from Zier's, in Wilmette. I asked Dave Zier if he would "roll" the roast for me, which basically means separating most of it from the ribs but leaving them partially attached and then tying the whole roast back up. He was happy to do so and as such, after the cooking phase, handling and slicing the roast was much easier.

2 days ago, I seasoned the roast with kosher salt, black pepper and some of G Wiv's rub, placed it on a rack on half-sheet, covered it with foil and stored it in my 35 F degree garage until this morning. At 8 am, I took the roast out of the garage and let it sit on the counter until noon. At noon, I placed the roast in an oven that had been pre-heated to 250 F and turned the oven down to 200 F. About 4 1/2 hours later, the roast reached the desired internal temperature of 130 F, which I measured with my Thermapen. I took the roast out of the oven and cranked the oven to 450 F/convection. When the oven reached temperature, I put the roast -- which remained at 130 F and did not carry over past that -- back in the oven for about 8 minutes, rotating it 180 degrees at the halfway mark. After that 8 minutes, I let it rest briefly and sliced it. We were very pleased with the results. As you can see, the entire roast is cooked to nearly the same level, from edge to edge . . .



Whole roast, before slicing



Cross-section of roast after being completely separated from the rack



Bones

I've never found a better method than this for cooking any beef roast and I highly recommend it. Since this particular rib roast had so much exterior fat, there was no reason to hit it with a light coating of additional oil before cooking but for leaner roasts, it's certainly advised (especially when using this method), as it promotes the Maillard Reaction and helps brown the roast evenly.

=R=

That's a beautiful roast, Ronnie. I have always found the long and slow method to be my favorite way of cooking it, too.

How do you get the fond off that foil?

I used the Cook's Illustrated Best Recipe more or less. Had a 6.75 lb choice 3 rib roast from Costco. (BTW, beware Costco before Christmas. One is liable to lose a limb if you get between the grim-faced battle axes and their meat.)

I took it out an hour or so cooking and let it warm up while opening presents. I set the oven for 300, tied it up and rubbed on salt, pepper and some italian seasonings from my mother-in-law's kitchen. I seared the roast in a largish frying pan with a touch of oil. Then it went in the oven. It cooked in about 3 hours.

Because of strong objections from the father-in-law I cooked until internal temperature was 145. (He still pan fried his end piece before eating) I let it rest 45 minutes while the yorkshire pudding was made.

Next time: 135 degrees. But it was not terrible.

teatpuller wrote:How do you get the fond off that foil?

It comes off easily with a rubber spatula. That roast rendered a lot of fat, so nothing stuck. Of course, foil is optional but I find that it makes for a much easier clean-up.

=R=

Thanks Ronnie_Suburban for treating my products so well! I will try this method for my next prime rib. I may even try it on my KamadoKomodo cooker!Haven't been here in a while, Also wanted to say thanks to everyone for your kind words in the past--and nice to meet some of you at Ronnie's holiday party.Happy New year to you all, health and prosperity for all! Dave Zier

I've read about the low and slow "AB" method of cooking a roast, but never tried it cause I've had great success with "high,low,high" =) Maybe ill try it the next time as It will definitely be less smoky in my kitchen ( bad ventilation) Also - Someone mentioned the burning of the drippings/fond using this method and they are definitely correct. I don't attempt a pan sauce with this.

Season heavily with salt and pepper, cook rib side down, in a v-rack/roasting pan:

-Roast 45 mins @ 500
-Turn down and Roast 30 mins @ 325
-Continue cooking @ 450 until internal temp of 125. (time depends on the size - for an 8 lb roast about 15-20 mins)
-Let rest tented in foil for 15-30 mins

I just made one for Christmas day, and it turned out great.

11lb prime rib roast

Took it out an hour before it went in the oven. Preheated oven to 225 and coated roast with olive oil and lots of s/p.

In the oven it went until the probe read 120. Removed from oven and tented for 30 minutes. At this point the temp was 127. Blasted it @ 500 for 10 minutes and sliced. When the probe came out it read 130. Perfect medium rare for all.

Turned out great, even better than last year, when i did the browning first. This year the meat was 100% uniform in doneness, whereas last year the outside was a bit more cooked.

I purchased a boneless USDA Prime prime rib at Costco. I would have preferred the boned but alas they didn't have them in stock. They are $7.99/lb. A steal.

I wanted to share my experience. I left the meat unpackaged in fridge for 24 hrs. Removed from fridge and let it reach room temp (about 2-3 hrs). Inserted garlic cloves then kosher salted and fresh peppered generously. Seared all sides in a cast iron skillet and then cooked about 2 1/2 hrs in a pre-heated 250° oven to an internal temperature of about 130°. Rested it for about 20-30 minutes. Served medium-rare with homemade au jus and horseradish.....OUTRAGEOUSLY DELICIOUS!!!!!