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Prime Rib Roast: The Slow-Roast Method

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prime rib

Prime Rib Roast: The Slow-Roast Method

To prepare this slow-roasted prime rib, first we brown the roast on the stovetop and then roast it at a low temperature for a long time. This is a great way to cook prime rib because low temperatures prevent the roast from shrinking and helps to keep the juices in the meat.

This technique will work equally well for either a bone-in or boneless prime rib of beef of between 5 and 10 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.

Note that because the prime rib roast is a big piece of meat, we need to brown it in the roasting pan itself, across two burners on your stovetop. Thus, it's important to make sure you have a heavy-bottomed roasting pan that's suitable for stovetop use.

Also see: How to Roast Prime Rib

Prep Time: 24 hours

Cook Time: 5 hours

Total Time: 29 hours

Ingredients:

  • 1 boneless or bone-in beef rib roast, trimmed and tied
  • Kosher salt and freshly ground black pepper, to taste

Preparation:

  1. The night before you're going to roast the prime rib, unwrap the meat and let it sit in the refrigerator, uncovered, on sheet pan with a rack. This will allow some of the surface moisture to evaporate, making it easier to get a beautiful brown crust when you sear it.

  2. Three hours before you're going to roast it, take the meat out and set it on a cutting board at room temperature.

  3. Finally, 30 minutes before you start roasting, pre-heat your oven to 200°F. Take your roasting pan and set it across two burners on your stovetop. Add a couple of tablespoons of high-heat refined canola oil and get it smoking hot. Then add the roast and carefully sear it on all sides. You'll need sturdy pair of tongs for turning the roast. Sear it for a total of 7 or 8 minutes, until you have a nice brown color all over.

  4. Now season the roast generously with Kosher salt and freshly ground black pepper. For a boneless prime rib, you'll want to put a roasting rack in the pan now, and then set the roast on it fat-side-up. If you're doing a bone-in prime rib you can skip the roasting rack and just set the roast bone-side-down in the roasting pan.

  5. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If you're using a digital probe thermometer, set it to alert you when the meat hits 128°F (see note below).

  6. Roast until the meat's internal temperature reaches 128°F, which will be another two and a half to five hours, depending on the size of your roast.

  7. When the prime rib hits 128°F, take it out of the oven and transfer it to a cutting board and cover it with foil. Leave the thermometer in! Another advantage of the slow roasting method is that there's not much carryover cooking and you don't need to rest the roast for very long. Once you take it out, the temperature should nudge up to 130°F, which is perfect medium-rare, and within 20 minutes or so it will drop back down to 120°, which is when it's fully rested and ready to slice and serve. Here's a simple Au Jus Recipe you can make while the meat is resting. Or try this creamy Horseradish Sauce.
Serves 4 to 8 people depending on the size of the roast.

Note: For medium-rare prime rib, we want to take the roast out of the oven at 128°F, and it will continue cooking until it reaches 130°F. If you prefer a medium prime rib, take it out at 135°F with a target temperature of around 140°. Either way, you'll still want to rest the meat until it comes back down to 120° before carving it.
 
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