Boneless prime rib roast

Discussion in 'Food & Cooking' started by mccs1965, Dec 25, 2016.

  1. mccs1965

    mccs1965

    Messages:
    1
    Likes Received:
    10
    Exp:
    At home cook
    12 pound boneless prime rib roast. Need to cook to medium well done. Yes, I know most believe this ruins this cut. But my family doesn't eat pink meat. How long will this take ? My estimate is 5 hours. Sear at 450 for 30 minutes. Reduce heat to 325. Am I close? Thank you
     
  2. jimyra

    jimyra

    Messages:
    888
    Likes Received:
    163
    Exp:
    Professional Chef
    Check temp at three hours then every fifteen min. Remember the ends cook faster than the middle.
     
  3. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    537
    Exp:
    Home Cook
    RIP prime beef

    Seriously though, my inlaws do this to their beef and they let me in on their "secret" which is to cook it at 400F start to finish, should only take 3 hrs at most. That ensures the inside is unpleasantly grey. Make extra gravy.
     
    Last edited: Dec 25, 2016
  4. jimyra

    jimyra

    Messages:
    888
    Likes Received:
    163
    Exp:
    Professional Chef
    I plan on 112 for my rib roast today. About 1.5 for 6 lbs. You reminded me I have stock reducing on the stove, thanks.
     
  5. brianshaw

    brianshaw

    Messages:
    2,990
    Likes Received:
    290
    Exp:
    Former Chef
    That sounds familiar... my family too. That's why I don't make any beef roast at home.
     
  6. someday

    someday

    Messages:
    1,495
    Likes Received:
    290
    Exp:
    Professional Chef
    Better off with a pork roast or turkey. Why spend all that money for overcooked meat?!!?!?!

    There is no "magic" time and temperature for cooking something. You'll have to take the temperature and monitor it to ensure its done enough. Make sure to let it rest at least 20 minutes before you cut into it. 
     
  7. jimyra

    jimyra

    Messages:
    888
    Likes Received:
    163
    Exp:
    Professional Chef
    I use 15 min a lb. as an estimate of time not a magic number.
     
  8. scribble

    scribble

    Messages:
    111
    Likes Received:
    11
    Exp:
    Home Cook
    I have always done room temp roast in roasting pan at 400 for 1 hour, shut off oven and do not open for 2 hours. Once the 2 hours are up then turn on the oven to 375 for however long it takes to reach your desired temp.  Once temp reached remove and tent with foil for about 20 min before slicing.   YUM!!!!!
     
  9. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    398
    Exp:
    Retired Hospitality
    I got a bite in the butt this year.

    Usual method is to start with a room temp rib roast is 4-6 min/lb in a hotter than hot (max temp on oven dial) oven then turn off and let sit for 2 hours.

    This year's hunk o beef was roasted in an unfamiliar oven.

    Pretty sure it never even hit 500.

    I was thinking about packing a few oven thermometers in my kit but I didn't.

    All of the sides were ready and waiting when I pulled the meat and encountered the results of my folly.

    Had to slice and stick under the salamander to even get to the edible stage.

    Not one bit was left over except the ribs and those disappeared during the nite (prolly Santa lol) sometime so SOMEONE enjoyed it /img/vbsmilies/smilies/licklips.gif.

    The presentation however was not nice...not nice at all.

    mimi
     
    Last edited: Dec 27, 2016
  10. zeppo shanski

    zeppo shanski

    Messages:
    36
    Likes Received:
    13
    Exp:
    Other
    You can get a digital probe meat thermometer at JC Pennys for $20. Set it and forget it. Cook your meat however way you want.
     
  11. jimyra

    jimyra

    Messages:
    888
    Likes Received:
    163
    Exp:
    Professional Chef
    I did standing rib roast Christmas day.  Oven 450 for twenty min then 325 till 112 internal temp.  I like mine rare.  The bones yesterday were made into broth.  Tonight we are having an Asian style noodle soup with the leftover meat and some fresh vegetables.
     
  12. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    398
    Exp:
    Retired Hospitality
    Yeah...but my "method" is built around not having to use one.

    The first time it has failed me.

    /img/vbsmilies/smilies/frown.gif

    mimi
     
  13. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    537
    Exp:
    Home Cook
    I know some people who swear by not having to use a thermometer for their meat.  As if it indicates some sort of weakness, handicap, or inability to cook.  They think they can tell by the magic color of the juices running out of the roast if it's done or not.  

    What total BS.  It doesn't work, as proven by the roasts they've served me.  lol
     
  14. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    398
    Exp:
    Retired Hospitality
    I will admit I am not that great of a cook.

    There are a few things I do well and one of those is a rib roast without a thermometer.

    Not being cocky just stating fact.

    mimi
     
    Last edited: Dec 28, 2016
    laurenlulu likes this.
  15. zeppo shanski

    zeppo shanski

    Messages:
    36
    Likes Received:
    13
    Exp:
    Other
    Whatever works for you works for you. Now I myself don't have any issues cooking stuff. I was just trying to contribute to the conversation.