rorkin Posted July 31, 2010 Report 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
LarryR Posted July 31, 2010 Report 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.
