Help with 7lb boneless prime rib? I swear I've read the old posts :)
Hi, I am a long time reader who never posts. I have had mixed success in the past with the Paula Deen high temp/shut off oven method in the past. The first year it was great, but last year I was left with somewhat rubbery prime rib. It was from a local butcher, but this year I am trying a costco roast. We have 11 ppl coming, but that includes 4 children under 10 yo. We opted for boneless this time. Roast is ovalish in shape vs very round.
I've read many of the low and slow approach posts, particularly all of Fourunder's recommendations.
I am still having trouble finding an estimated time per lb. to cook a boneless roast during the 200 phase.
I am assuming we'll eat around 3 pm. We'll try for 1.5-2 hr rest, which is great as I'm dealing with a single oven (but recently replaced, so looking forward to using it!). I have a few sides I can heat up during that time, so I'm excited to try the long rest.
Can anyone kindly help me with a timeline?
Also, I don't have fridge room to dry age, but I have a very cold sunroom with a fan. It is going to be below 30 outside temp tonight. Would it be crazy to leave the roast elevated on a rack in an unheated/very cool sunroom w/ windows open (I have a ceiling fan, should I put that on?) to dry out overnight?
I'd be tremendously grateful. I know the prime rib questions this time of the year are exhausting for the regular posters, so I do apologize in advance.
I think the overnight stay in the sunroom is perfect. Fan on, window cracked. You don't want it to freeze. Start cooking it as early as you want. Once it's done, it can hold for hours without overcooking. Better to have it done early than to have to wait for it. This post on an earlier thread should help you get an idea about timing, even though it's not the same cut: http://chowhound.chow.com/topics/6759...
Do you have a thermometer in the sunroom? You better make sure the temp is steadily below 40 if going that route.
I am definitely on the cautious side with food safety but it is cold out there right now, let alone tonight.
Good evening spoonandglass,
Storing a roast outside or in a garage this time of year....especially when it's below 30 outside...is not a problem for me. I's actually colder than inside your refrigerator, which is 36-38*
There are a few variables of concern. The first is the shape of the roast which you have identified. The second is the accuracy or calibration of your oven. And last, your boneless roast as opposed to bone-in. Boneless usually cooks faster.
With that said, the general rule for estimation of time needed for roasting after the initial sear is:
@ 200* 30 minutes per pound
@ 225* 25 minutes per pound.
@ 250* 18-20 minutes per pound
My method also adds time for a two hour holding period to let the roast rest....which allows you to finish preparing your sides. If I were in your shoes, I would allow a minimum 5-6 hours. if you hit your target early, you simply rest a little longer. If it's running a little slow, you easily have some more time to hit temperature.
Thank you, Fourunder and others. We hit almost 130 at 3 hrs in (including 20 min at 450, then opened oven and dropped temp to 200). Roast is resting, sides are in. Feeling relaxed and drinking some bubbly. Hoping this is the year we get it down pat, even if the roast went a bit longer than I expected. We have some guests who will prefer a little more done, so I guess 130 will be okay. Fingers crossed.
Brunch was yummy (quiche, fruit, homemade cinnamon rolls), and I'm looking forward to dinner!
Thanks for the help, chowhounds. I took notes on today's adventures, hoping we are happier with the result this year than our previous attempts at high temp/shut the oven off. If not, next year will be bonelss leg of lamb ;) That comes out consistently nice for us. This is my final try at prime rib, so I'm hoping it goes a little better.