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[mowin]

It's seems I lost my notes during our recent move. 

18# 7 bone.  Bones removed, but tied on.
About how long is this going to take? 

Cooking at 225* . Pulling at 125 for a quick stint under the brolier. 

Question#2.  For some reason, if it gets done early, has anyone FTC a PR?  What's the best way to hold it if needed?

[Bar-B-Lew]

15 minutes or so a #

With something that big the outer edges may be 135-140 while trying to get the center at 125.  May want to cut in half if you want the roast to be closer to your desired temp of 125.

Best way to hold would be in a sous vide at 125

[mowin]

Cooking at 225 results in a even color from end to end top to bottom.  No grey edges.

I've done several 7 bone, but it's been over a yr since my last one, and my memory isn't as sharp as it used to be, lol.  I have my notes somewhere, just can't find em.   

SV would be great, however I don't have bags large enough to fit.  If needed, I'll cover it, heat oven to 150 then turn it off.

[hughver]

I've FTC'ed several PRs and it has worked great. The last one was for well over an hour and the IT was still 125° after starting at 132°.

[mowin]

I've FTC'ed several PRs and it has worked great. The last one was for well over an hour and the IT was still 125° after starting at 132°.

Ok...  That's the plan if needed.   Thanks.

[Bar-B-Lew]

Looking forward to the pics of the slices

[hughver]

ANOTHER RATHER OBVIOUS TIP, SERVE YOUR PRIME RIB MEAL ON HEATED PLATES.