Prime Rib Roast: The Slow-Roast Method
A tender and juicy medium-rare prime rib results from a slow-roasting technique at a low temperature.
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Instructions
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Preheat the oven to 200 F.
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The night before roasting, unwrap the prime rib and refrigerate it uncovered on a rack over a baking sheet.
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Three hours before roasting, remove the meat from the refrigerator and let it reach room temperature.
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Sear the roast in an oiled roasting pan over medium-high heat for 7 to 8 minutes, browning all sides.
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Season the roast generously with salt and pepper.
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Place the roast in the pan; bone-in roasts go bone-side down, boneless roasts go fat-side up on a rack.
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Insert a digital probe thermometer into the deepest part of the meat, avoiding bone, and set the alert for 128 F.
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Roast until the internal temperature reaches 128 F, which will take 2.5 to 5 hours.
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Remove the roast, transfer to a cutting board, cover with foil, and let it rest for 20 minutes with the thermometer still inserted.
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Slice and serve after resting, when the temperature has settled to around 120 F for medium-rare.