I want to cook a 4.25 pound prime rib, bones still attached, on my gas
grill. I can keep the temperature at about 250 with the lid down.

How long should it cook?

Thanks

"Doug" <
>
> How long should it cook?
>
> Thanks

The time is not the important thing, the internal temp is the most important
thing. These pieces of meat can be very idiosyncratic. I remember that eye
of round is med-rare at about 130-135 degrees. I'd aim for that temp unless
you want it more done.

John in Austin

"Doug" > wrote in message
...
> I want to cook a 4.25 pound prime rib, bones still attached, on my gas
> grill. I can keep the temperature at about 250 with the lid down.
>
> How long should it cook?

Cook until it's done by temperature. I sugegst medium-rare. Use a probe
thermometer or instant read. Also, you might want to sear it first. If this
is indeed a "Prime" rib you definitely don't want to overcook it. What many
people call prime rib is only a Select or Choice rib roast. It's only "Prime
rib" if it's graded USDA Prime. Also you might try dry aging it first, see
Alton Brown's writeup in his book or on FoodTV.com for mor einfo.

Doug > wrote in message >...
> I want to cook a 4.25 pound prime rib, bones still attached, on my gas
> grill. I can keep the temperature at about 250 with the lid down.
>
> How long should it cook?

Grill it til you get an internal temperature of about 125 for medium
rare. Let it rest for about 20 minutes. The carry over temp will reach
about 130.
>
I am in shape. Round is a shape

On Tue, 15 Jun 2004 20:07:27 GMT, "Jason in Dallas" >
wrote:

>"Doug" > wrote in message
...
>> I want to cook a 4.25 pound prime rib, bones still attached, on my gas
>> grill. I can keep the temperature at about 250 with the lid down.
>>
>> How long should it cook?
>
>Cook until it's done by temperature. I sugegst medium-rare. Use a probe
>thermometer or instant read. Also, you might want to sear it first. If this
>is indeed a "Prime" rib you definitely don't want to overcook it. What many
>people call prime rib is only a Select or Choice rib roast. It's only "Prime
>rib" if it's graded USDA Prime. Also you might try dry aging it first, see
>Alton Brown's writeup in his book or on FoodTV.com for mor einfo.

You definitely want to sear the meat -- not to "seal the juices in",
but to get some caramelization on the surface. I use Shirley
Corriher's method from "Cookwise", where you give it an initial sear,
then a long slow-cook, and then crank the oven up to 500 for the last
fifteen or so degrees. Could be done on a grill, I suppose, although
if you don't use a roasting pan you won't get those delicious
drippings to work with.

You should sear it first and then drop the temp.

Bill wrote:
>
> On Tue, 15 Jun 2004 20:07:27 GMT, "Jason in Dallas" >
> wrote:
>
> >"Doug" > wrote in message
> ...
> >> I want to cook a 4.25 pound prime rib, bones still attached, on my gas
> >> grill. I can keep the temperature at about 250 with the lid down.
> >>
> >> How long should it cook?
> >
> >Cook until it's done by temperature. I sugegst medium-rare. Use a probe
> >thermometer or instant read. Also, you might want to sear it first. If this
> >is indeed a "Prime" rib you definitely don't want to overcook it. What many
> >people call prime rib is only a Select or Choice rib roast. It's only "Prime
> >rib" if it's graded USDA Prime. Also you might try dry aging it first, see
> >Alton Brown's writeup in his book or on FoodTV.com for mor einfo.
>
> You definitely want to sear the meat -- not to "seal the juices in",
> but to get some caramelization on the surface. I use Shirley
> Corriher's method from "Cookwise", where you give it an initial sear,
> then a long slow-cook, and then crank the oven up to 500 for the last
> fifteen or so degrees. Could be done on a grill, I suppose, although
> if you don't use a roasting pan you won't get those delicious
> drippings to work with.

salt and fat on the exposed meat. Sear at high temp. then cook at low
temp to internal temp of 115F. Rest following for 30 minutes in warming
oven.
Kent

Doug wrote:
>
> I want to cook a 4.25 pound prime rib, bones still attached, on my gas
> grill. I can keep the temperature at about 250 with the lid down.
>
> How long should it cook?
>
> Thanks

See my post to Kevin's "frenched pork" question above. I misread and
thought he was asking the same question. He was asking about pork.
Kent

Doug wrote:
>
> I want to cook a 4.25 pound prime rib, bones still attached, on my gas
> grill. I can keep the temperature at about 250 with the lid down.
>
> How long should it cook?
>
> Thanks