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12 pound boneless prime rib roast. Need to cook to medium well done. Yes, I know most believe this ruins this cut. But my family doesn't eat pink meat. How long will this take ? My estimate is 5 hours. Sear at 450 for 30 minutes. Reduce heat to 325. Am I close? Thank you
 

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RIP prime beef

Seriously though, my inlaws do this to their beef and they let me in on their "secret" which is to cook it at 400F start to finish, should only take 3 hrs at most. That ensures the inside is unpleasantly grey. Make extra gravy.
 

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Better off with a pork roast or turkey. Why spend all that money for overcooked meat?!!?!?!

There is no "magic" time and temperature for cooking something. You'll have to take the temperature and monitor it to ensure its done enough. Make sure to let it rest at least 20 minutes before you cut into it.
 

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I have always done room temp roast in roasting pan at 400 for 1 hour, shut off oven and do not open for 2 hours. Once the 2 hours are up then turn on the oven to 375 for however long it takes to reach your desired temp.  Once temp reached remove and tent with foil for about 20 min before slicing.   YUM!!!!!
 

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I got a bite in the butt this year.

Usual method is to start with a room temp rib roast is 4-6 min/lb in a hotter than hot (max temp on oven dial) oven then turn off and let sit for 2 hours.

This year's hunk o beef was roasted in an unfamiliar oven.

Pretty sure it never even hit 500.

I was thinking about packing a few oven thermometers in my kit but I didn't.

All of the sides were ready and waiting when I pulled the meat and encountered the results of my folly.

Had to slice and stick under the salamander to even get to the edible stage.

Not one bit was left over except the ribs and those disappeared during the nite (prolly Santa lol) sometime so SOMEONE enjoyed it /img/vbsmilies/smilies/licklips.gif.

The presentation however was not nice...not nice at all.

mimi
 

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I did standing rib roast Christmas day.  Oven 450 for twenty min then 325 till 112 internal temp.  I like mine rare.  The bones yesterday were made into broth.  Tonight we are having an Asian style noodle soup with the leftover meat and some fresh vegetables.
 

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Yeah...but my "method" is built around not having to use one.

The first time it has failed me.

/img/vbsmilies/smilies/frown.gif

mimi
I know some people who swear by not having to use a thermometer for their meat. As if it indicates some sort of weakness, handicap, or inability to cook. They think they can tell by the magic color of the juices running out of the roast if it's done or not.

What total BS. It doesn't work, as proven by the roasts they've served me. lol
 

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Yeah...but my "method" is built around not having to use one.

The first time it has failed me.

/img/vbsmilies/smilies/frown.gif

mimi
I know some people who swear by not having to use a thermometer for their meat. As if it indicates some sort of weakness, handicap, or inability to cook. They think they can tell by the magic color of the juices running out of the roast if it's done or not.

What total BS. It doesn't work, as proven by the roasts they've served me. lol
I will admit I am not that great of a cook.

There are a few things I do well and one of those is a rib roast without a thermometer.

Not being cocky just stating fact.

mimi
 
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