This Slow Roasted Prime Rib recipe is perfect for special occasions and holiday gatherings. The technique ensures a tender, juicy roast with a beautiful, crispy crust. By slow-roasting at a low temperature and finishing with a high-heat sear, you get the best of both worlds: a melt-in-your-mouth interior and a deliciously browned exterior.
Why You’ll Love This Slow Roasted Prime Rib :
This recipe takes the intimidation out of cooking prime rib, using a slow and steady roasting process for foolproof results. Seasoned with just salt and freshly cracked black pepper, the true flavors of the prime rib shine through, making it a timeless and classic main course.
“The simplicity of this prime rib recipe allows the natural flavors of the meat to be the star, making it an elegant yet straightforward dish for any celebration.”
Ingredients You’ll Need for Slow Roasted Prime Rib :
- 6 to 12 pound standing rib roast (bone-in prime rib): Choose a well-marbled cut for the best flavor and tenderness.
- Kosher or sea salt: Enhances the natural flavors of the beef.
- Freshly-cracked black pepper: Adds a subtle spice to the roast.
- Roasted Garlic Horseradish Cream Sauce (optional, for serving): A tangy, flavorful accompaniment.
Step-by-Step Guide to Making Slow Roasted Prime Rib :
Step 1: Prepare the Prime Rib
For ease of carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
The day before roasting, season the prime rib liberally on all sides with salt and pepper. Place the seasoned roast on a heavy baking sheet, fat cap side up, and refrigerate uncovered overnight or for up to 24 hours.
“Seasoning the roast the day before allows the flavors to penetrate and enhances the overall taste.”
Step 2: Bring to Room Temperature
Remove the prime rib from the refrigerator and let it stand at room temperature for 2 hours before roasting. This step ensures even cooking.
Step 3: Preheat and Begin Roasting
Preheat your oven to 250°F with the rack in the lower third. Place the prime rib on a v-rack in a roasting pan, 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
- 132-135°F for medium to medium-well
This process will take 3-4 hours depending on the size of your roast.
“Using an instant-read thermometer is key to ensuring your roast reaches the desired doneness without overcooking.”
Step 4: Rest the Roast
Remove the prime rib from the oven, tent it loosely with foil, and let it rest for 30 minutes. This resting period allows the juices to redistribute for a tender and juicy result.
Step 5: Sear for a Crispy Crust
Increase the oven temperature to 500°F. Uncover the roast and return it to the oven for 5-10 minutes to sear the exterior until browned and crispy.
“This high-heat sear creates a beautiful crust while keeping the inside perfectly cooked.”
Step 6: Carve and Serve
Carve the prime rib into thick slices and serve with Roasted Garlic Horseradish Cream Sauce on the side for an added burst of flavor.
Notes and Tips :
- Size and Timing: Cooking times can vary based on the weight of the roast, so use a thermometer to monitor the internal temperature.
- Resting: Letting the meat rest is crucial for juicy results; don’t skip this step.
- Sauce: Pair with the optional Roasted Garlic Horseradish Cream Sauce for a tangy, complementary flavor.
- Leftovers: Store leftover prime rib in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions :
Q: Can I use this method for a boneless prime rib?
A: Yes, you can use a boneless prime rib. Adjust the cooking time as it may cook slightly faster than a bone-in roast.
Q: How do I make the roasted garlic horseradish cream sauce?
A: Combine roasted garlic, prepared horseradish, sour cream, mayonnaise, and a touch of lemon juice. Season with salt and pepper to taste.
Q: Can I prepare the roast without refrigerating it overnight?
A: While seasoning and refrigerating overnight gives the best flavor, you can season and let it rest at room temperature for 2 hours if you’re short on time.
Serving Suggestions for Slow Roasted Prime Rib :
Pair this Slow Roasted Prime Rib with:
- Garlic Mashed Potatoes: A classic side that complements the savory roast.
- Roasted Vegetables: Try roasted Brussels sprouts or carrots for a pop of color and flavor.
- Yorkshire Pudding: Traditional and perfect for soaking up any delicious juices.
“Pairing your prime rib with sides that complement its rich flavors will make for a truly unforgettable meal.”
Why You’ll Love Making Slow Roasted Prime Rib :
This Slow Roasted Prime Rib recipe delivers a show-stopping main course that’s surprisingly simple to prepare. The low-and-slow cooking method ensures the meat is perfectly tender, while the final high-heat sear gives it an irresistible crust. It’s an impressive dish that’s sure to be the highlight of any special meal.
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Slow Roasted Prime Rib
Ingredients
- 6 to 12 pound standing rib roast (bone-in prime rib)
- Kosher or sea salt
- Freshly-cracked black pepper
- Roasted Garlic Horseradish Cream Sauce (optional, for serving)
Instructions
Notes
Enjoy this Slow Roasted Prime Rib for a perfectly tender, flavorful centerpiece to your holiday or special occasion meal!