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Started By
Message
Cooking a 9.2lb rib roast.
Posted on 12/23/25 at 9:15 pm
Posted on 12/23/25 at 9:15 pm
I usually do about a six pounder and put it in the oven on five hundred degrees for 6 minutes a pound..
Then i turn off the oven and they always come out perfect. Skin is crispy and delicious and med rare
This year I got a three boned 9.2 lb roast. Thats 55 min at 500°...
I'm afraid that's gonna scorch it on the outside and keep it just right on the inside...
Should i cut it back to 5 min per lb?
Then i turn off the oven and they always come out perfect. Skin is crispy and delicious and med rare
This year I got a three boned 9.2 lb roast. Thats 55 min at 500°...
I'm afraid that's gonna scorch it on the outside and keep it just right on the inside...
Should i cut it back to 5 min per lb?
This post was edited on 12/23/25 at 9:18 pm
6
Posted on 12/23/25 at 9:40 pm to bleedsgarnet
Baller
Posted on 12/23/25 at 9:48 pm to bleedsgarnet
Do you have an oven safe internal probe, that way you wont have to worry about the size of the roast. I cook any medium to large size rib roast at a preheated 500 degree oven with probe and then turn down the oven to 350 degrees after 30 minutes Then you can take it out at the desired temp since the larger the roast the quicker the oven will cool down.
Posted on 12/23/25 at 10:20 pm to kayjay
Thanks
Posted on 12/23/25 at 10:21 pm to bleedsgarnet
Sam the Cooking guy does a nice one. He does his at 500 degrees for 5 min per lb. He stresses to make sure the oven is really at 500 degrees and prove it with a thermometer.
LINK
LINK
Posted on 12/23/25 at 10:23 pm to bleedsgarnet
I do it like Alton Brown, set your oven to 200-225 if it goes that low, Place a probe in center and cook to about 120. Then pull and rest for about 10-15 mins or until temp quits rising, Run oven back up to 500 and sear it for about 10 mins.
Posted on 12/24/25 at 4:13 am to SingleMalt1973
quote:
I do it like Alton Brown, set your oven to 200-225 if it goes that low, Place a probe in center and cook to about 120. Then pull and rest for about 10-15 mins or until temp quits rising, Run oven back up to 500 and sear it for about 10 mins.
This method has never failed me. I do it on my pellet smoker. However at 110, I just crank it on high. I don’t pull it at all. It always comes out perfect. I pull the roast at 123 and it finishes rising while it rests.
This one we pulled at 125, bc my in-laws don’t like it quite as rare as I do. But, it was still great. It got up to 131. We use a MEATER probe
LINK
This post was edited on 12/24/25 at 4:41 am
Posted on 12/24/25 at 8:21 am to CoachChappy
Lawd that looks good.
When you say:
Is high = 500?
When you say:
quote:
However at 110, I just crank it on high.
Is high = 500?
This post was edited on 12/24/25 at 8:24 am
Posted on 12/24/25 at 9:06 am to bleedsgarnet
I cook mine the same way I cook a ribeye. Indirect heat at 225° til 110°. Open up the vents to 400°+ direct heat and sear. Let it rest 10 minutes. Perfect Medium Rare
Posted on 12/24/25 at 12:03 pm to bleedsgarnet
500 degrees at 18 minutes first. Then 325 degrees at 15 min per pound.
These cooking instructions have never let me down.
These cooking instructions have never let me down.
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