Standing Rib Roast, Shorter cooking times?

[Brad]

I got put in charge of the three neighborhood wife birthday party meat. I wanted to do a prime rib (Montreal Steak Rub, Montreal Steak Rub ). Need a 12-18 Lbs but I only have 5 hours to cook it. The last large roast I cooked for Christmas took all of 7 hours. Could I cut the roast in half and make believe it is a smaller rib roast with cooking times a lot shorter. This would also give me two more ends where all the good stuff is. What is the drawback of this idea.

Thanks for any info, Brad

P.S. Anyone going to the Viejas Smokin’ in the Park?

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What is the drawback of this idea.Thanks for any info, Brad </div></BLOCKQUOTE>
None, really. If you don't have the meat yet consider buying two loin-end halves rather than a whole rib roast. The loin end is a bit more tender than the chuck end.

 

[Brad]

Kevin, I have not got the meat yet. Good idea on the two loin ends. Do one on the bottom rack and one on the top, flip about 1/2 way through.