You stick the tip of the probe into the middle of the roast at the very beginning and leave it there.
When the tip in the center registers the finish temp. you are aiming for, take an instant read thermometer to double check a few other areas near the center of the roast to make sure it's done.

I just cut one large prime 14# roast into two smaller roasts.

I will be sticking the Bluetooth thermometer (meater) in one of the roasts.

I just have to decide whether to start hot and finish low, or start low and slow then finish hot (preferred).

Here’s my fail safe rib eye recipe:

Let your roast sit in the fridge for 3-4 days on a rack, it’ll shrink a bit. The day before you cook, leave it out to room temp.
First rub: soy sauce, rub and let dry.
Second: soft butter cover entire rub.
3rd: dry rub

Pan:
I layer the pan with bacon, and mirepoix. Add a bit of beef stock, and red wine.

Cooking:
Sear for 500.
275 until internal temp hits 120, remove and tent, cut at 127.

Aus Jus: I skim some of the fat and reduce adding a little cornstarch to thicken.

Just be aware that using the high heat and sit method might have issues cooking enough with the freezing cold spell that is on much of the country. Some ovens/houses don't have very good insulation or might have vents that vent way more heat when it's really cold outside. Not a ruined meat issue, just be aware that you might have to turn the heat back on and cook longer after the normal cool-down/wait period if the meat fails to raise to temp internally when it's so cold outside.

I've done two 4-bone prime rib roasts side by side in the oven for years, we usually have about 16 people and it works out perfect.

I always take the meat out of the fridge and let stand for 4 hrs to get to room temp (important!). If both roasts are 10# each you do the (single) 10# weight X 5mins per lb @500, so 50mins at 500 then shut the oven off, do NOT open the door for 2hrs. After the 2hrs it's ready to come out and cut since it's already rested.
Always comes out perfect about 127 degrees rare/med-rare.

But,
A couple of years ago we renovated the kitchen and my wife bought a fancy Bosch stove. I noticed after baking and shutting the oven off that there was a vent across the rear of the upper cooktop and a fan inside which rapidly cooled down the interior oven after it was off.

Unfortunately with that internal fan I couldn't use the 500° and shut the oven off method anymore. So I went to a reverse sear method which comes out beautiful also.

Reverse Sear:
Once again take the meat out at least four hours ahead of time to let it get to temperature. Preheat the oven to 250°, insert here temperature probe into the middle of the meat. Cook at 250° until an internal temperature of 118 is reached, which for a 10 pound Roast is about 4:15 to 4:30 hours.
Once it reached 118, take the roast out of the oven and loosely foil the top. Let it rest between 20 minutes and half an hour out of the oven. In the meantime reset the oven to 500°. Once the meat is rested put it back in a 500° oven between 10 and 15 minutes to sear and crust the outside. Now that you take it out of the oven you can cut it because it's already rested. This method comes out beautiful every time also.

Merry Christmas

My Wife found rib roasts on sale yesterday and bought one. My plan is to make it for New Years eve.
Its being refrigerated now.
My question; Can I leave it in the refrigerator until New Years Eve or do I have to freeze it now and then thaw it before NYE?

GCE61 I think I will follow your cooking advice.

My alternative is to go with the Sous Vide sytle of preparation but I have never tried that before with such a large piece of meat.

My Daughter is a GM at a very upscale restaurant in Napa CA. I asked Her how a restaurant makes ribs and other items that take hours to cook in a matter of minutes, She said the Chief uses Sous Vide, then when an order comes they just finish it with the oven or skillet.

quote:

Originally posted by armored:
My Wife found rib roasts on sale yesterday and bought one. My plan is to make it for New Years eve.
Its being refrigerated now.
My question; Can I leave it in the refrigerator until New Years Eve or do I have to freeze it now and then thaw it before NYE?

I'd freeze those rib roasts if I were you. Not worth taking a chance for.

quote:

Originally posted by MikeGLI:
I'm doing my go-to Christmas roast this year, utilizing the 500* at 5 minutes per pound method.
A friend of mine is cooking two of them rather than one larger roast for additional end cuts. Seems like a good idea, I like end cuts, but it got me thinking, would this alter the timing of the technique above?

For instance, should 2-5 lb roasts cook at 5 min per pound x 5 lbs rather than cooking for 5 minutes per pound x 10 lbs?

MikeGLI
How did they end up cooking them.And how did they turn out.

I did the slow and low so about 220 for 2 1/2 hours and then finished it at 500F. Let it rest for two hours almost. Came out perfect.
(Also, did short ribs for people that don’t like pink meat in the group.)

Had started with one large 14 pound roast which I cut into. Gave me four crispy ends.

quote:

Originally posted by IndianaMike:

MikeGLI
How did they end up cooking them.And how did they turn out.

They ended up using two different ovens and transported one of them. They used the closed oven method and it was a hit.

My wife cooked a 6.5lb Prime Rib roast on Christmas Eve. I took the roast out 2 hrs before cooking. I seasoned it with onion & garlic powder, and cracked pepper. She preheated the oven to 500deg. When the roast went in, she had a thermometer in the roast and dropped the temp to 350 deg, and cooked at 20 minutes per pound.

Although we lost 1/2 hour because I was playing with the generator, she cooked it an extra 1/2 hour and it was med-rare snd very juicy!

quote:

Originally posted by MikeGLI:

quote:

Originally posted by IndianaMike:

MikeGLI
How did they end up cooking them.And how did they turn out.

They ended up using two different ovens and transported one of them. They used the closed oven method and it was a hit.

Thanks for the update!
We have used this before. and it has always turned out well. i was just curious as how you did it. we have one in the Freezer for New Years eve.

Glad the two oven deal worked out.

Just a side note, no matter what method you use, there's no turning a sub par piece of meat into top end table fare with the traditional prime rib cooking methods. Case in point, wife bought a 5 lb Choice two rib roast, and though it was eatable, it was very chewy. The prime selection was 2x more expensive. Still, a couple of times a year you just splurge a little and enjoy.

quote:

Originally posted by MikeGLI:

quote:

Originally posted by jhe888:

quote:

Originally posted by MikeGLI:

quote:

Originally posted by lyman:
get a probe thermometer,

I have a probe, that's not really how this technique works.

Sure it does. Cook it to the desired temperature. Any timed method is a way around not measuring the actual temperature.

At what point in the cook are you suggesting to probe the meat?

+1 but with a good solid leave in probe. One you can set a temp alarm to pull the meat. Always cool to temp and never to time.

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