Help with 14-pound rib roast

[Theresa L]

Hi everyone:

Hope your Memorial Day weekend is getting off to a good start. I have a friend who fell in love at Costco...he came home with a 14-pound rib roast. So now he's gotta cook the thing in the oven, anybody have any suggestions on how to cook something that size? I haven't cooked a rib roast that size before. Aiming for medium rare, estimated cooking time, any ideas welcome please. You guys would be the ones to know.

Thanks, Theresa

 

[Chris Allingham]

Your friend could substitute the oven for the WSM in either of the recipes on the site:

Prime Rib - Herb Crusted
Beef Rib Roast - Montreal Steak Rub

Roast at 450*F for 15 minutes, then reduce oven to 350*F and roast until 115-118*F internal. Remove from oven, cover with foil, and let rest for 20 minutes before slicing. This will render a final internal temp of 120-125*F--rare with some medium rare meat. If you want more medium rare, cook to maybe 120-122*F.

Another method described in Alton Brown's book is to place the meat in a 250*F oven and roast to 115-118*F. Remove from oven, crank heat to 500*F, then return the roast to the oven for 10-15 minutes to develop a crust. Remove from oven, cover with foil, and let rest for 20 minutes before slicing.

Regards,
Chris