chefs, two large prime ribs in convection oven?

['89cab]

Going to feed a small army tomorrow and I have two nine pound prime ribs (bones in). I have a new convection oven with temperature probe. I’ve experimented with the probe and the convection heat on smaller roasts, so feel fairly comfortable with the stove.

The problem is I can’t find information about expected cooking time for two large roasts. I want to give folks an estimated time for dinner, but am nervous about it taking longer than planned. Too early can be dealt with easier than too late.

How many minutes per pound should I plan for rare to medium rare? At 325?

Also, I assume I should stack them on different racks rather than putting both on lowest rack. Correct?

Happy holidays.

Mike

[Zeke]

If you stack them at different heights, rotate. Can't advise on temps with 2 in the oven, but it should be slightly less than double the time for just one. Take a look at
http://www.foodnetwork.com/search/delegate.do?fnSearchString=prime+rib+roast&fnSearchType=site

[imcarthur]

Probably somewhere in the range of 18 - 25 minutes per lb. But it's just an educated guess since you are using convection & that's a fair amount of meat.

I would put them side by side on the same rack if there is enough airflow. If not (probably) stack them & revolve every 40 minutes or so.

Yes, at 325 although you could sear them to seal the meat at 450 for 15 minutes but that might be tough with the 2.

Ian

[aigel]

I wold use a stuffed 18 pound turkey cooking time as a guide. I get 4-5 hours on that at 325. Since you do not have to cook it well done (like the turkey), 5 hours should leave enough safety margin for time. I would plan on 5 hours roasting being complete 1 hours before it has to hit the table. Just turn things off when you get within 20 degrees of your target.

What do the other "chefs" say?

George

[ruf-porsche]

Go to foodnetwork.com and search for Paula Dean's Rib Roast recipe for Rib Roast.

I always use her recipe and everyone tells me it's the best prime rib they ever had.

['89cab]

Thanks to all responders. You folks are terrific. I’ve been googling prime rib since thanksgiving (very successful grilled turkey, heh, heh). foodnetwork.com (one of the first sites I zeroed in on). Definitely helpful, but too nervous to trust two nine-pounders to Paula Deen’s recipe for a fiver. Your advice is more practical for me.

The way it looks now, I’m going to bring roasts to room temp, cut bones and tie with string, use 325 degrees, with both pans on bottom shelf (with room for circulation of heat). Going to plan on four hours, and assume it may be done in 3 ¼, but understand that it could take longer than four.

Anyone find fault with that? I’m a decent griller and can be ever-vigilant with holiday entrees but I trust your input.

The internet info I’ve found on convection ovens is very inconsistent. I’d rather not turn $150 worth of meat into shoe leather, so I seek your advice on two more issues:
1. Turkeys and roasts cook another five degrees when resting 20 minutes after cooking in regular oven. My experience with the convection oven is at least double that – ten degrees or more. Your experience the same?
2. How do restaurants hold prime rib? I’ve read I can (if cooking goes faster than planned) turn off oven, leave door ajar; let roast sit on counter for 15 minutes, then return to oven; close door; and hold for an hour or more. True????

Thanks,

Mike

[sailchef]

The lower the temp the slower it will cook giving you less shrinkage. Just pull it 10 -15 degrees before target temp and let it sit, it will continue to cook after you shut everything off. you dont want to cut into a "hot" rib, you will loose all the juices.