10 lb isn’t enough for 12 people? We eat a lot of meat here and I would imagine we’d still have a lot of leftovers. Morgan ranch beef is really rich, people aren’t going to eat as much as you think.
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How does this differ from simply doing phase two at 275, say (midway between room temp and 509)?
As is pointed out modern ovens leave the fan on to cool down, so you’d have to hit the circuit breaker!
You’re probably right about that, @MChang, and I’ve had (and love) their standing prime rib. But after cutting the bones off (which I love, but most of my guests don’t care) and cooking, it just doesn’t look big enough, so I am afraid people will hold back. I’ll probably get a whole roast and let people see they can eat as much as they want. Quantity of quality, I guess. 
Curious how you would divide it up. If we look at Andrew’s post just above he is getting two cuts per bone. looks like one thin one thick and I bet 5 bones weighs more than 10Lbs generally?
I’m in the planning stage today myself.
Boneless would spread further per weight obviously.
I would just carve for people. Some people would like the bone but others wouldn’t.
Right. Easy to cut the bones off from the rest of the roast after cooking and carve to order. Then whoever wants a bone can get that independent of the main meat.
Look at this video. Strip loin vs prime rib
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I just posted a Shio Koji & Black Garlic Prime Rib. It was outstanding. My “GO TO” prime rib has been Serious Eat’s Koji Prime Rib for years now. Everyone I’ve served it to loves it.
This time, I pureed peeled Black Garlic cloves into the Koji and let the roast marinate uncovered in the fridge for 2 days. That’s the favorite now.
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Thanks Christine. I saw your post right after I posted my first question. Great minds…
I’d #2 the serious eats recipe and love the idea of shio koji / black garlic marinade from Christine’s post. I did the SE one last year (first one I’ve ever cooked). It was easy and turned out perfect.
Agree that’s a beauty roast! My problem with smoking or reversed sear is that you don’t get much if any nicely browned/crispy bits. To me it’s almost worth sacrificing a little medium rare coverage to get the browned bits.
I generally get plenty of crunchy fat (my family’s name for it and we fought over it) with a reverse sear.
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I think you can get a nice crust with reverse sear, you just need to sear with high heat, with a broiler or whatever.
I reverse seared and then something like 500º to crisp it up, but it was like 5mm crispy (see pic). In my own world I’d probably deconstruct it and cook the cap to medium separately from the loin (med rare) but it was a family dinner and we wanted it whole. I fully agree about the crispy bits with hotter roasting temps.
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If you really want to render the fat more you can hit it with a blowtorch after it comes out of the oven too.
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I’m doing a 14lb Flannery Rib on my BGE Rotisserie. Hope I don’t fu¢k it up.
Here’s the link to the Gui Steakhouse Prime rib.
Gui Steakhouse Prime rib
Seriously contemplating that deconstruction. It would make much better leftovers that way too.
When cooking in oven, do you use regular bake setting or convection roast? I typically use bake at 200, but read somewhere that convection roast maybe better (more even cook). I sear at 550 convection roast at the end though, for about 8-10 minutes.
If I were going to use a regular oven I’d use convection. I typically use a combi oven and will use something like 130-150F for a long time like 4-6 hours. Typically I’ll dry brine overnight and then take it out of the fridge and let it sit at room temp for a couple hours before cooking though.
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