Slow Roasted Prime Rib
The perfect main dish! This simplistic slow roasted prime rib, maintains its moisture and flavor with only a few simple everyday ingredients, while highlighting the flavor of the prime rib. Try visiting your local butcher and pick up a good quality cut of standing rib roast to try this recipe, you will not be disappointed - it's simple but delicious.
Tips for the perfect Roasted Prime Rib:
- Choose the right cut: Select a prime-grade or choice-grade standing rib roast with a good layer of fat on top. A bone-in roast will have more flavor, but boneless roasts are easier to carve.
- Season well: Generously season the roast with salt, black pepper, and any other herbs and spices you like. Let the roast sit at room temperature for about an hour before cooking to allow the seasoning to penetrate the meat.
- Preheat your oven: Preheat your oven to 250°F (120°C). This low and slow method will ensure a tender, juicy roast with a perfectly pink center.
- Use a roasting pan: Place the roast on a rack in a roasting pan with the fatty side up. This will allow the fat to baste the meat as it cooks.
- Cook to temperature: Use a meat thermometer to monitor the internal temperature of the roast. Cook until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Keep in mind that the temperature will continue to rise as the roast rests.
- Let it rest: Once the roast is cooked to your desired temperature, remove it from the oven and tent it with foil. Let it rest for at least 20-30 minutes to allow the juices to redistribute and the temperature to even out.
- Carve and serve: Slice the roast against the grain into thin slices and serve with your favorite sides and sauce.
Slow Roasted Prime Rib
Yield: 6 -10 Servings
6-12 lbs standing rib roast
Kosher salt, to taste
Freshly ground black pepper, to taste
1 stick unsalted butter, room temperature
Au jus, for serving
4 tablespoons beef drippings
2 tablespoons all-purpose flour
¼ cup red wine
2 cups beef broth divided
1 tablespoon Worcestershire sauce
salt & pepper to taste
- Trim extra fat off the prime rib, and then tie it with butcher twine.
- The day before roasting the 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 it stand at room temperature for 2 hours before roasting.
- Preheat the oven to 250°F with the rack in the lower third of the oven. Place prime rib on a Cuisipro Roasting 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 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 it with foil, and let rest for 30 minutes.
- Increase oven temperature to 500°F. Uncover the roast and brush it with soft butter. Roast it in the oven for 10 minutes until the exterior is brown with a crisp crust.
- Carve the prime rib and serve with au jus on the side.
Method: Au Jus
- In saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms.
- Mix in wine for about 2 minutes or to cook down the alcohol
- Slowly whisk in the broth a little at a time.
- Once all the broth has been incorporated. Add in Worcestershire sauce and salt & pepper to taste
- Serve and enjoy!