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I have searched and read all the threads on Prime Rib, but have a question. This year I’m planning to cook our prime rib on Christmas Eve using the reverse sear method. I have a 12 lb roast. I plan to cook it at 250 degrees. We’d like to eat at 7 pm. I have 2 side dishes that will need to be heated while the roast is resting. How do I calculate when to put the roast in so it’s all ready at the right time. There are small children involved so I need the time to be as close to 7 pm as possible. Also, we like our prime rib medium or at worst medium rare. Please help me with this timing issue!
Commercially, prime rib roast is often an overnight process, with it simply being heated to serving temp later. Reverse sear is what my brother uses for smaller roasts -or- he will get an oven up to close to 500 (with a pizza stone or some other heat absorber for large roasts), put the roast in, and turn the oven completely off and forget it until time to eat.
Standard cooking time for beef is generally considered 20 min per pound.
What I would do instead, is a sous vide for 24 hours and then the reverse sear. Timing is nowhere near as critical. YMMV
I've used a relatively simple prime-rib recipe for the past several years (usually about 10 lbs). I just looked at the cooking directions, which are for a 5 lb roast):
"preheat at 375 degrees. Place on rack, bone-side down and roast for about one hour. Turn-off oven (leave roast in oven, but, do not open oven door for 3-hours. About 30-40-minutes before serving time, turn oven to 375-degrees to reheat. Important, do not remove roast or re-open the oven door from time roast is placed-in until ready to serve."
I'm not much of a cook and don't remember it being that complicated (? I seem to recall using a meat thermometer and not going through the 3-hour re-heat). Always turned out good.
We are trying the Sous Vide cooking method for prime rib this year...it calls for 16-24 hours of immersion cooking at 133 degrees. We tested Sous Vide on a Chuck Roast yesterday...at the same temp and time....results were close to an expensive cut, tender, rare cooked steak, at $3.99/pound!
We are trying the Sous Vide cooking method for prime rib this year...it calls for 16-24 hours of immersion cooking at 133 degrees. We tested Sous Vide on a Chuck Roast yesterday...at the same temp and time....results were close to an expensive cut, tender, rare cooked steak, at $3.99/pound!
Regards
Gemstone1
Yeah, I get similar results. It is nice tossing a cut in a bag and the pot and forgetting it. The one meat where you have to be careful to take it out when done is poultry.
If my conversion is correct, you would need to cook your roast for about 260-275 minutes at 250F to get just above medium rare. I cook my roast at 350F. So a 12lb roast would take me around 3 hours (180 min) or 15 min/lb at 350F. So I would put it in around 1:30-2:00pm to eat at 7pm.
It turned out perfect, and we ate at 7:15 pm. Thanks for all the advice
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