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Slow Roasted Prime Rib - Image 3

Slow Roasted Prime Rib

A luxurious slow roasted prime rib recipe that promises tender, juicy results every time. Perfect for special occasions and holiday feasts.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in prime rib roast 5-6 lbs
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp olive oil

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Small bowl for mixing herb rub

Method
 

  1. Preheat your oven to 250°F (120°C). This low temperature is crucial for slow roasting, allowing the meat to cook evenly and retain moisture.
  2. In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to create a herb rub. Rub this mixture all over the prime rib, ensuring it's evenly coated. Trust me, this step infuses the meat with incredible flavor.
  3. Place the prime rib on a roasting rack in a roasting pan, fat side up. This position allows the fat to baste the meat as it cooks, keeping it moist and flavorful.
  4. Insert a meat thermometer into the thickest part of the roast, avoiding the bone. Roast the prime rib in the preheated oven until it reaches an internal temperature of 120°F (49°C) for rare, about 3-4 hours. Now comes the fun part – watching the temperature rise slowly and steadily.
  5. Remove the roast from the oven and let it rest for at least 20 minutes before carving. The temperature will rise to around 130°F (54°C), perfect for medium-rare. Step back and admire your culinary masterpiece before slicing and serving.

Notes

Chef's Tips:
• For the best results, let the prime rib come to room temperature before roasting.
• Avoid overcooking; the carryover cooking during resting will finish the job.
• Serve with a side of horseradish sauce for a classic pairing.
Food Safety:
• Always use a meat thermometer to ensure the roast reaches a safe internal temperature.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.