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Topic Title: Prime Rib
Created on December 21, 2013 at 12:55 PM

read all of the recipes on the blog.....there is no temp setting on mine...I usually just put roasts on the grill put in the probe temp gauge....and wait till it beeps....BUT doing a 10 LB prime rib, just need a time frame kinda nervous--doing Christmas dinner....thanks Robyn


I'm doing a prime rib also Christmas day--a small one :) Anyway, I saw on this website 8-10 minutes a pound. I think the key is to not overcook it. I'm cooking mine until the center of the meat is about 130-135 degrees, which should be sort of medium rare. Let us know how yours came out.


I will let you know....but mine is not gonna be med or med rare...more like medium and I read in several magazines and books....20 minutes per is 10 LBS so I am thinking 3 hours...I have never had a problem with my grill everything has always turned out awesome.....


I too am doing my first prime rib on Christmas Day. I'll let you all know how it turns out.


Did about an 7# prime rib roast. I used my Companion. I used Carolina seasoning & let the roast sit out for 4-5 hours at room temp. It took it 2 hours to get to 125 degrees in the middle & turned out great.


Sorry to see your note so late. Hope it came out really well for you. For what it's worth, there are many "best" ways to cook a standing rib roast. Nobody is an expert though many will say they are. You just have to read, test, and be willing to try a number of methods. A 10 lb is a great size to roast. Less than about 8 creates many additional variables. No matter what, you need a thermometer. You can go low and slow, about 325 for maybe 17 minutes/lb, so about 3 hours. The only thing you may miss there is a nice, lightly crisp and richly browned exterior you get with a sear. I prefer a high heat first, 450 for the first 30 minutes, then lower to 325 for about 12 minutes/lb. I think you'll find this a really juicy roast that maintains all its natural flavors. Remember, you also don't want any gray around the inside outer edge; should be a nice pink all the way to the edge. If you try another, give the high heat first method a shot. Oh, if I may suggest, NEVER put any kind of horseradish cream sauce on your roast -- that is usually provided at some restaurants as a way to hide overcooked meat. A nicely cooked rib roast needs no sauce. You are paying for a primal cuts, the best flavor, so don't hide it.