Slow Roasted Prime Rib
User Reviews
5
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Prep Time
10 hrs 30 mins
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Cook Time
3 hrs 35 mins
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Total Time
14 hrs 5 mins
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Servings
6 to 10 people
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Calories
541 kcal
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Course
Main Course
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Cuisine
American
Slow Roasted Prime Rib
Description
Slow Roasted Prime Rib involves seasoning a bone-in rib roast liberally with kosher salt and freshly cracked black pepper, then refrigerating it uncovered overnight. The next day, the roast is brought to room temperature then cooked slowly in a low oven set around 250°F. This gentle roasting creates tender, evenly cooked meat with gradual color changes and juicy texture. The meat is removed when an instant-read thermometer detects the desired doneness temperature, typically 120-135°F for rare to medium-well.
After resting for 30 minutes under foil, the roast is briefly seared at high heat (about 500°F) to develop a browned crust and deepen flavor. This two-step cooking method balances soft, tender interior with crisp exterior. When sliced, the prime rib displays a reddish-pink center surrounded by a flavorful crust.
Serve the slow roasted prime rib with the suggested roasted garlic horseradish cream sauce or your preferred accompaniments. This roast suits formal dinners or special occasions where rich beef flavor and succulent texture are desired.
For best results, ensure your oven temperature is accurate and use a reliable instant-read thermometer. Adjust cooking times based on the size of the roast and targeted doneness. The roast pictured was about 11 pounds and reached 120°F in roughly 3 hours and 20 minutes.
Ingredients
- 6 to 12 pound standing rib roast (bone-in prime rib)
- kosher salt or sea salt
- black pepper freshly-cracked
- roasted garlic horseradish cream sauce (optional, for serving)
Instructions
- For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
- The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
- Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
- Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
- Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
- Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
- Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
- Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.
Notes
- Ask your butcher to cut the roast off the ribs and chine to simplify carving, then have it tied back on.
- Season the roast liberally with salt and pepper and refrigerate uncovered overnight to enhance flavor and dry the surface for better browning.
- Use an instant-read thermometer to monitor internal temperature for accurate doneness.
- Rest the roast tented in foil for about 30 minutes after slow roasting to redistribute juices.
- Finish by searing uncovered in a hot oven to develop a crust.
- Check your oven temperature beforehand with a reliable thermometer to ensure consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 10 people
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Protein | 24g | 48% |
| Fat | 48g | 74% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 109mg | 36% |
| Sodium | 80mg | 3% |
| Potassium | 400mg | 9% |
| Calcium | 14mg | 1% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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