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I finally tried hanging my rib roast bone-in instead of boneless and got way more flavor but my cook time jumped by an hour
Figured I'd save some money and leave the bones in on a 12-pound prime rib for Easter dinner and the meat came out perfect but my guests were eating salad for 45 minutes while I waited for that last 10 degrees, anyone else deal with this timing nightmare or am I just running a cold oven?
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matthewkim25d ago
The bone acts like a heat sink, so you are basically roasting a thicker piece of meat on one side. I found that pulling it out 15 minutes earlier and resting it longer saved me that whole panic window. @drewsullivan has the right idea with foil, but also try aiming for 118 instead of 125 before you pull it, carryover does the rest while your guests wait.
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