# Help! How do I cook a HUGE prime rib?

**URL:** <https://boards.straightdope.com/t/help-how-do-i-cook-a-huge-prime-rib/385426>\
**Category:** Cafe Society\
**Created:** [December 24, 2006, 8:37am UTC](https://boards.straightdope.com/t/help-how-do-i-cook-a-huge-prime-rib/385426 "2006-12-24T08:37:48Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\
**Post date:** [December 26, 2006, 6:23pm UTC](https://boards.straightdope.com/t/help-how-do-i-cook-a-huge-prime-rib/385426/21 "2006-12-26T18:23:27Z")

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Just did one on Christmas Eve. 8# - in the Weber - charcoal, indirect method. Rubbed with a mixture of Kosher Salt, Black Pepper, Garlic Powder (even amounts of each). Grill ran at about 300 degrees - cooked for 3 hours to get to 120 interior temp (but it was still partially frozen when started). It was the best prime rib I’ve had in years 🙂

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**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\
**Post date:** [December 26, 2006, 7:42pm UTC](https://boards.straightdope.com/t/help-how-do-i-cook-a-huge-prime-rib/385426/22 "2006-12-26T19:42:49Z")

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Of course, slicing with a deli slicer is always nice too!

I had to run through about the same amount of rib roast for our family Christmas party, which was about 35 strong.

I happen to have a deli slicer though, and it certainly made the job MUCH easier than if I had to do it with a knife. 😃 (My FIL is/was a chef, and he had an extra… since I married his daughter, I got his spare)

The family was baffled & amused that I happened to have one “lying around,” but was very grateful for it!

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**Author:** ![kath94](https://avatars.discourse-cdn.com/v4/letter/k/67e7ee/32.png) [@kath94](https://boards.straightdope.com/u/kath94)\
**Post date:** [December 28, 2006, 2:50am UTC](https://boards.straightdope.com/t/help-how-do-i-cook-a-huge-prime-rib/385426/23 "2006-12-28T02:50:31Z")

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The roast came out GREAT. The night before, while panicking that all I had was an old non-digital meat thermometer, I happened to remember that my oven had a temperature probe that I’d never used. So, I turned the oven on to 350\*, set the probe for 130\*, and planned to remove it from the oven in 5-6 hours. Imagine my surprise when it beeped after only 2.5! No way it could be done, I though to myself, so I reset the probe to another place in the roast, reset the oven, and dang it if it didn’t record over 130\* already! So, I turned off the oven and let it sit for another hour before my curiosity got the best of me and I cut the roast in half. Perfect! Medium, just a hint of pink. Everyone lived to talk about it, but I didn’t want to see it again for a LONG time. I even got a phone call at work today. The family wanted to come over to get the sliced leftovers for sandwiches. Success!

I hadn’t realized that convection roasting would cut the time in half, but it did a fantastic job, and it worked out great. Thanks, everyone, for your help! 🙂

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