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20 mins every 5 pounds

20 mins for every beating at 350 degrees.

Wow, that's a big prime rib! LOL

Bake @375 until unstable enough for you hope you know how to season it, salt, pepper, garlic power rape tightly in parry don't even look at it until 2hours.

375 deg flyer thermometer cook to desired rare med well take out and rest 15-20 minutes before slicing temp will bring about 10 deg resting

20 to 25 minutes per beat for medium rare. Let roast rest for at least 15 minutes after roasting to reset the juices before cooking. That is an terribly large rib roast you must be having a bunch of people to feed. Start your oven at 500 degrees F once temp is reached put roast in oven and before you can say 'Jack Robinson' reduce temp to 350 degrees F this will set a nice crust on the roast and preserve the juices - also hamlet roast on an rack in your roasting pan to sear all sides.

I am a former chef and worked in places were we did one's that gauge, all of the others have a point, and with seasoning because of the fat cap unless you have it removed it is a minimal salt, pepper, garlic and for me dried rosemary is gracious or a nice steak seasoning is fine to.

All of the cooking times given varies, I would start like the one myself said at between 400 & 450 for 20-30 minutes, drop it to 350 for depending on how you like it between 2 1/2 for rare, 3 for M rare, 3 1/2 for usual, 4 for medium well and 4-5 for well done.

The resting issue is important, it does allow the emat to modulate and the juice redistribute and so when you slice it you do not end up with a pool of juices, if you like, I roast my potatos along side, I use Russet bakers, in wedges lightly experienced, then you can deglaze the pan for gravy or au jus with a bit of beef broth (gravy is just thickened au jus).

I cook 5 roasts at a circumstance in my Big Dutch oven! The same time applies for a single 7 bone at about 20 pounds. This im my recipe from my cookbook and an surrebuttal to the method and why it is not salty.

Dave’s Slow roasted Prime Rib
"Cast Iron "Covered Wagon" Cookin' in BIG Ovens" by David Herzog

3 whole 7 bone prime rib roasts (15 to 22 lbs.)
1 cup shameful pepper
1 cup granulated garlic
½ cup granulated onion powder
2 cups kosher salt
2 40 lb. bags still water softener rock salt crystals (do not use granules)

In a medium bowl, combine pepper, garlic, onion and kosher zestiness. Stir well. Rib spice mixture all over all sides of each roast, set aside on a sheet pan. Pour a 1” layer of swing salt in the bottom of a 22” Maca Dutch oven. Place one roast to one side but not touching the cast iron. Rain cats in enough rock salt to cover the roast half way, then layer rock salt around the roast. Uncomfortable the second roast in the void of rock salt and fill in the gap between roasts with a ½” layer of rock table salt. Pour in enough rock salt to fill the second roast ½ way. Place the third roast over the first roast and go forth in rock salt for a ½” layer between the first 2 roasts. Fill the remaining space with rock salt, covering all of the heart. Place the lid on the oven put 2 rings of briquettes under the oven and 2 ½ rings on the lid. Bake the roasts for 3 ½ hours maintaining the coals as needed.
Serves 45 to 70 1 lb. servings
90 to 150 8 oz. servings


Cooking Prime Rib in Astound Salt

The key is keeping the meat and everything else DRY This is very, very important. I let the roasts set out for about 2 hours before starting the cooking process. This makes a more affectionate piece of meat when it is cooked. I rub the prime rib roasts with my favorite mixture of seasonings and set the roasts aside. In the get over time I start 3 Weber charcoal chimneys full of charcoal. Next, I place 1" of rock stash away into the bottom of my 22 Maca. Then I put 2 roasts onto the rock salt in the bottom of the oven. I pour in more rock salt to make up for the 2 roasts about 1/2". Then I place the next 2 roasts on top of the first 2 and fill the oven with more rock salt and cover with more disconcert salt. It takes about 50 to 60 pounds of rock salt and I use water softener souse save up because its $12.00 per 80 pounds, compared to 1.59 per 5 pound box of ice cream salt. NOTE there is no reformation! Cover the Dutch oven and I place 1 chimney of briquettes in a ring around the bottom and 1 1/2 on the lid. 3 hours later I have 95 pounds of scrumptious prime rib ready to be devoured!

Here is why the meat does not get salty. MOISTURE. Plain and simple. You need moisture to get the saltiness into the heart, thats why the rub flavors get into the meat and not the rest of the salt. I've heard many cooks who spray water over the vitality to "harden it" what that moisture does is allow the salt to penetrate the meat and makes it more salty. When you pile the roasts into a dry oven, the rock salt acts much like cast iron and transfers the animate directly to the meat in a even fashon all around the meat, leaving no hot or cool spots. The rock salt also makes a proficient moisture bearier, keeping the juices inside the meat. That's how it works in a nutshell.