How long to cook a prime rib
Making a prime rib based on a recipe posted on a
Chowhound board http://www.chow.com/recipes/30234-slo... and I have a question. My roast is 13 1/2 lbs, how long should I cook it for? Based on the weight and cooking times listed for the 6-8 lb roast, I calculated my roast should cook for 42 mins per lb, does that seem right?? Thanks for any/all feedback! Allison
thank you for the kind words....
Allison, The short version on how I would roast your beast is this:
* Remove from Fridge 2-3 hours before roasting
* Blast @ 450 for 20 minutes or until it begins to sizzle
* Lower the temperature to 200-225* for the duration.
* Expect 4-6.5 hours
* Rotate roast 2.5 hours into cooking time.
* When it hits your target temp the most important phase I believe is the holding time....which for me is 2 hours. If the roast hits temperature sooner than expected, that's a good thing, as you can hold your roast up to four hours without any deterioration in quality and the meat benefits from a longer rest.
* I hold inside the oven at 140*
* 30 minutes before serving, I raise the temperature to 250* for 20 minutes, followed by the high heat blast for 10 minutes @ 450*
* Remove and slice, no second rest is needed.
You must realize there are variables associated with any particular roast that may affect the guidelines above....most notably are the shape of the roast and the accuracy/calibration of your oven. A flat shape with small bones will cook faster than a larger eye round shape with bigger bones. I find most people's idea of Medium-Rare differ greatly. Some prefer the low end of 125, while other like it more towards 135...a good compromise is to bring the roast to at least 122-125 before the resting phase.
Here's a thread that has pictures of my past experiences and comments and pictures from others as well.....including from tacosandbeer. For my 2012 Holiday Roast, two separate roasts were prepared instead of one large one....as I prefer the Chuck/Blade End. Have a look, give it a read and if you need any further queries answered or clarified, I'll check back in and do my best to answer them. While the many words might appear intimidating at first glance, the process is actually quite easy.
* You season the roast
* You remove the roast from the fridge
* You place the roast in the oven
* You cook
* You wait
* You eat.