rorkin Posted July 31, 2010 Report Share Posted July 31, 2010 Plan to cook a 3 rib roast tomorrow at about 225-50 then take off at 118 and sear at 500.. Roast weighs about 6-1/2 lbs bone in.. I do plan to let it sit at room temp for an hour or 2 b4 starting and this may have a major impact on cooking time.. Anyone want to venture a cooking time to 118 ??? And did you put it on cold right from fridge ?? Some say over 4-1/2 hours .. seems pretty long.. want it done for 6 PM serving after sear and rest.. Opinions welcome Quote Link to comment Share on other sites More sharing options...
LarryR Posted July 31, 2010 Report Share Posted July 31, 2010 Seems too long to me too Based on THIS RIB ROAST COOK I would agree that it seems a bit long. If memory serves me correctly this was a 3 rib roast that came in around 6 lbs. As I wrote in my last entry on the thread I think it was ready for sear in under 3 hours. Note, I also let her sit on the counter to come to room temp for about 2 hours, I've found this really helps (along with the low temps) promote even cooking and prevents having those gray edges. Hope this helps. Quote Link to comment Share on other sites More sharing options...
