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Help with 7lb boneless prime rib? I swear I've read the old posts :)


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Help with 7lb boneless prime rib? I swear I've read the old posts :)

spoonandglass | | Dec 24, 2013 10:52 AM

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.