This will be my first post here, and I might come back to post some of my own recipes (lifes a bit hectic at the moment, don't have much time to do anything besides work and sleep). But right now, I'm in a bit of a bind and I need some help.
About a month ago, we lost my mother to Stage 4 Pancreatic Cancer. This Saturday we are having her memorial service (she wished to be cremated, so no funeral).
While we have a lot of family who are bringing things to eat, it has fallen upon me to cook the main dish. We originally had planned on why my dad calls a "steamship roast", which from what I understand, is basically a rear cow leg. We have decided though, that we cannot afford a 50-60 pound cut of beef (which in our area, is about $400).
Instead, my dad has decided to go with a 14-15 pound (choice grade) boneless prime rib roast.
Now, I have cooked prime rib only once before, which my mom thought was amazing. I made seasoned butter with salt, pepper, garlic powder, onion powder, and HerbsDe Provence. I slathered the roast with this butter overnight, to allow some of the flavor to get into the meat. I then used the "reverse sear" method, cooking the roast as low as possible (170 according to the dial on our oven, which I believe is about 25 degrees higher than the over actually gets based on my experience with it), then removing it, allowing the roast to rest, and heating the oven up to it's highest temperature during the rest period. Then placing the roast back into the oven, to sear the outside.
The results were wonderful. Juicy, flavorful, and perfectly medium-rare all the way through.
The problem? That roast, was bone-in prime rib (also prime grade, from whole foods. It was only a two rib cut).
I have never cooked a boneless prime rib, and am unsure as to the difference in how it should be cooked. I've looked all over, and read some things, but I'm not exactly sure what to expect. My particular issue is the cook time. I would use my leave-in digital thermometer, but I know that doing so can conduct heat into the roast, and cause the interior of the roast to be overcooked (or at least, the parts immediately contacting the thermometer. I'm also concerned about the possibility of the roast drying out, if I poke it with the thermometer every once in a while.
I'm basically the chef for our family (except scrambled eggs, I have yet to surpass my father in that arena, which greatly irks me). I inherited my love of food and cooking from my mother, who was a serious gourmand, but at the same time would eat just about anything. I love cooking for others, but I'm also a perfectionist, so I want this roast to be absolutely perfect.
Any advice that anyone can share with me, as to how long to cook this roast, or if there is a better method than the reverse sear, will be greatly appreciated.