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[azwine]

How long should it take to cook a prime rib roast?

[hughver]

Depends on pit temperature and whether or not it's boneless.

[elenis]

My last couple I put on the smoker at the smoke setting for a couple hours and then moved to a sous vide bag for 24 hours at 132 degrees to get the texture I want and then put it on the blackstone at about 600 to get the sear I was looking for on all the surfaces. Apparently I just really enjoy making a mess.

[hughver]

That sounds like a good plan to me.

[pmillen]

I'm sure that you know that you should cook to the finished internal temperature you want, but if you need a time estimate in order to match the side dishes' delivery, don't worry about the roast finishing early—it will hold just fine if only just foil tented.  If you need to hold it for longer, use the foil, towel, cooler method.

Since IDK if it has the bones, what the weight is, or what doneness level you want, here's a starting point.  We can provide specificity if you do.

At 350°F, a  boneless 4 to 6 pound prime rib roast will cook to medium at 18 to 20 minutes per pound.  A 3 to 4 pound roast will cook to medium in 23 to 30 minutes per pound.

[02ebz06]

I'm sure that you know that you should cook to the finished internal temperature you want, but if you need a time estimate in order to match the side dishes' delivery, don't worry about the roast finishing early—it will hold just fine if only just foil tented.  If you need to hold it for longer, use the foil, towel, cooler method.

Since IDK if it has the bones, what the weight is, or what doneness level you want, here's a starting point.  We can provide specificity if you do.

At 350°F, a  boneless 4 to 6 pound prime rib roast will cook to medium at 18 to 20 minutes per pound.  A 3 to 4 pound roast will cook to medium in 23 to 30 minutes per pound.

Smaller takes longer ?

[Bar-B-Lew]

I go with 45 minutes/# with grill at 250-275.  I do like the sous vide method.

[pmillen]

Smaller takes longer ?

That looks like it's the case until you factor in the additional pounds which result in a longer cooking time.

[02ebz06]

Smaller takes longer ?

That looks like it's the case until you factor in the additional pounds which result in a longer cooking time.

Makes sense. Just seemed weird looking at the numbers.

[Jon515]

I started searing mine, then moving to smoke 180-200 until at 125, then vacuum seal and sous vide the day I want to serve it at 123 degrees.  I like not having to worry about the time.

[elenis]

I started searing mine, then moving to smoke 180-200 until at 125, then vacuum seal and sous vide the day I want to serve it at 123 degrees.  I like not having to worry about the time.

When you sous vide at 123 your doing it for less then 4 hours I hope. The minimum temperature to kill salmonella and fun things like it is 131 degrees for an hour. At 123 your just putting the meat in the danger zone.