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Prime Rib

post #1 of 8
Thread Starter 
I have to cook off two 14Lb Prime ribs today. I haven't cooked any in a while. How long will it take in a 350 degree Convection oven. I figure 15 minutes per Pound about about 3.5 hours............is this about right ?????????????????????/ Thanks for the help...........Bill
post #2 of 8
Close enough!
If you want rare 110-115 internal temp, As you know once you pull from oven let sit at least 15-20 minutes this helps by slowing flow of blood when cut and lets fibers of meat go back together as heat has expanded them. (convection ovens are figured at 25 degrees below conventional for same recipes.:lips:
CHEFED
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CHEFED
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post #3 of 8
We cook ours at around 320 between 2 and 2:30 with a convection oven. This yields a MR centre (I'd say around 135 F)
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #4 of 8
I cook mine at 450 deg. (regular oven) for 1 hour. Perfect rare every time.
post #5 of 8
Thread Starter 
Thanks all, The prime Rib came out good, 350 degrees for one hour 300 degrees for two more. The prime was about 225 degrees when I took it out. I let it rest for an hour and it was a nice about 135 degrees at service. It was perfect for a dinner party, I would have taken it out at 120 for a front line restaurant sevice. ...........Thanks again......................Bill
post #6 of 8
Billy,

Wish I'd seen your question earlier -- and glad everything turned out well.

Time/temp for large roasts doesn't depend entirely on weight. The question is really, how long is it going to take for x amount of energry to get to the center of the meat. So, you have to figure out how much the roast would weigh if it were no longer than it is wide.

But you have to add a little extra time because the extra mass does use some energy. Figure the extra as half.

In the case of a beef rib roast (with cap) the length = width rule is about four ribs long. FWIW, the full rib is eight bones, and the "prime rib" six; and BTW, that's what "prime rib" means -- the middle of the rib.

Supposing your 14 lb roast was eight bones, I'd figure four ribs at around 7 lbs (clever, no?), the remainder at 3.5 and cook accordingly. If I cooked at 375, that would be 12 mintues a pounds to medium rare (125), or 2 hours, 6 minutes -- call it 2 hours. The 2 hours is just a prediction which should be interpreted as: check with an instant read at 1hr 45min.

Although you cooked your roast at two temperatures, I think you can see that my method for figuring time/temp predictions is consistent with your experience. Still, nothing beats a thermometer.

BDL
post #7 of 8
Thread Starter 
Thanks BDL, I'll remember that for next time. I never cook just one or two prime Rib. I always have larger crowds. I also don't have to be all that precise on the take out time because I always cook to a 115 to 120 degrees.
I took the two primes, Spanked them both with season salt and granulated garlic. Threw them on a rack in a roasting pan and the babies were done in 3 hrs......Thanks Again....................Bill............P.S if I think about it to much, I always screw it up
post #8 of 8
The trick with quantity is storage. Cook your roasts early, wrap them well as soon as they come out of the oven, and hold them in insulated coolers (ideally Cambros, but anything works) prepped for holding (packed with crumpled newspaper or towels) for up to four hours. You'll find the long rest very beneficial for texture throughout the usual range of degree of doneness.

Because juices are so well distributed and color so evenly distributed, you can sell medium to medium-well eaters, and medium-rare to rare eaters. Durangojo does it this way; and if I'm not mistaken Mary B is also an advocate of the long hold (big in BBQ catering, too).

BDL
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