5 from 6 votes
Slow Roasted Prime Rib
Easy slow roasted prime rib roast recipe, cooked to perfection for a tender, juicy, and flavorful meal. Ideal for holidays or special occasions!
Prep Time
10 mins
Cook Time
2 hrs
Rest Before
3 hrs
Total Time
5 hrs 10 mins
Servings:
5
people
Calories:
1421 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 pound prime rib roast important to bring to room temperature, bone-in
- kosher salt
- 3 tablespoons butter softened, unsalted
- 6 cloves garlic minced
- 2 teaspoons black pepper ground
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
Instructions
- Remove rib roast from packaging and place it, bones down, in a roasting pan. Season it on all sides with salt, cover it loosely with plastic wrap, and allow it to come to room temperature for 2+ hours.
- Preheat the oven to 500 ℉. Pat the roast down with paper towels.
- Combine softened butter, olive oil, garlic, 1 teaspoon salt, pepper, thyme, and rosemary in a small bowl, mixing until well blended. Remove plastic wrap and spread the mixture evenly over the entire roast.
- Roast the prime rib in the preheated oven for 15 minutes, then reduce the oven temperature to 325 ℉ and continue roasting until desired level of doneness. Use a meat thermometer to check the temperature of the meat:Rare: 120 degrees ℉ (about 15-17 minutes/pound)Medium Rare: 130 degrees F (about 17-20 minutes/pound)Medium: 140 degrees F (about 20-23 minutes/pound)Medium Well: 150 degrees F (about 23-25 minutes/pound)Note: The beef will continue to cook as it rests out of the oven, so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
- Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
- Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with au jus and horseradish, if desired.
Cup of Yum
Notes
- Bring roast to room temperate before roasting (2+ hours)
- Always use a meat thermometer to check for precise internal temperatures.
- Remove the roast about 5-10°F below your target temperature, as it will rise while resting.
- Let the roast rest for 15-20 minutes before carving for maximum juiciness.
- Store in an airtight container in the fridge for 3–4 days.
Nutrition Information
Calories
1421kcal
(71%)
Carbohydrates
2g
(1%)
Protein
62g
(124%)
Fat
128g
(197%)
Saturated Fat
55g
(275%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
54g
(270%)
Trans Fat
0.3g
(15%)
Cholesterol
292mg
(97%)
Sodium
204mg
(9%)
Potassium
1031mg
(22%)
Fiber
0.4g
(2%)
Sugar
0.1g
(0%)
Vitamin A
223IU
(4%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 5 people
Amount Per Serving
Calories 1421
% Daily Value*
| Calories | 1421kcal | 71% |
| Carbohydrates | 2g | 1% |
| Protein | 62g | 124% |
| Fat | 128g | 197% |
| Saturated Fat | 55g | 275% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 54g | 270% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 292mg | 97% |
| Sodium | 204mg | 9% |
| Potassium | 1031mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.