How long should I cook a 12lb bone out prime rib roast?

Season the prime on both sides w/koshar salt and pepper.

Pop prime into roasting pan,w/1/4 inch tap water on bottom of pan.

Bake 30 minutes per lb.(12 lbs. would be just short of 3.5-4 hrs AT 300 DEGREES UNCOVERED

With your meat thermometer (in the center of the prime)You should look for around 130 degrees.

Pull prime from oven,and let it 'rest' on a counter for 20 minutes.

Set prime on a cutting board..and slice away the cut of your choice.

while the prime is cooking,you could make an au jus sauce by bringing some boiling water and beef base to a boil,and thicken it slightly w/a mixture of water and cornstarch whisked together then add to boiling beef base and add some cracked pepper to the sauce.

That's one heck of a prime rib!

I cook prime with the following rules of thumb;

Preheat oven to 400 F (gas mark 6).

Aromatics in the bottom of the roasting pan; onions, shallots, carrots, parsnips (what you like), sprigs of thyme, etc.

Meat on a rack above the roasting pan, fat side up. Season the meat very very well, with salt, pepper, herbs (it will mostly burn off).

As soon as you put the roast into the oven, turn the temp down to 325 F (gas mark 3) and leave to roast 15-18 min per lb plus an additional 15 minutes. So by that calculation, you would roast a 12 lb rib for approx 3 1/2 hours. When done to your liking, remove from oven and allow to rest at least another 15-20 minutes.

Cheers!

Plan on around 25 minutes per pound at 300F for a bone-in rib roast. It really is best to have a meat thermometer, as this will take all the guess work out of it, and assure that you cook it to the desired temperature. Take it out of the oven at 130-135 for medium rare. Make sure the roast is at room temp before cooking, as it will cook more evenly this way and also be sure to let it rest about 20 minutes before carving. Enjoy!

Sear the meat in a very hot smoking pan on all sides. season with salt, pepper, onion powderand garlic powder. place in a 250 degree oven for 3 or four hours or until an instant read meat therm. reads 140. med rare. It is very important to let the roast rest for 15 min or longer. cover it so it stays warm. this is a restaurant technique.

I sure hope youre using an outdoor barbeque.

rule of thumb is 1/2 hour per pound at no more than 300 degrees.

my personal favorite is 250 degrees until I get a core temp of 140 degrees. (medium)

use a meat thermometer (i suggest using the digital probe type that tells you when its done)

good luck

ps. yeah, Id like to see you sear this in a skillet on the stove.

the slower u cook it the less shrinkage, an ultra shaum would be best with the bone in, however, for home cooking 200 is top temp. and figure 30 min. per pound or 6 hours, check with a therometer to be sure middle is at 140, dont cook it fast u get maximum shrinkage and it will get to well done.

first of all, dont ever....EVER...put a prime rib in the crock pot....yuck....

first of all season your meat....salt and pepper or whatever you like,

then sear all sides in a HOT cast iron skillet or pan...just enough to begin the carmelization of the meat...

let the meat cool a bit ( you might want to put gloves on ), rub chopped garlic and olive oil over the entire surface.

roast on a boiler pan (so the fat can drain), approx 12 minutes per pound at 325 degrees for medium-rare. 15-16 minutes per pound for medium

20 mins per lb plus an extra 30 mins...

sear the outside in a pan first.

then allow to rest for approx 15-20 mins before carving...

It would have been better with the bone in though....

Dont be tempted to overcook or it will go tough

Probably around 350 degrees for 1 hour to 1 and a half hours... check it every so often.

10 min per pound + 10 min at 200 c