low and slow prime rib recipe

Written ByJenny Smyth Posted on
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The Best low and slow prime rib recipe

I’ve been making this low and slow prime rib recipe for years, and it’s always a hit with my family. The first time I tried it, I was hooked – the tender, fall-apart meat just fell off the bone. My kids love it when I serve it with a side of roasted vegetables, and my husband appreciates the fact that it’s a relatively healthy meal option.

Plus, it’s so easy to make ahead of time and reheat later. I’ve served it at countless family gatherings, holiday meals, and even just a regular Tuesday dinner. The key to this recipe is letting the prime rib cook low and slow over a long period of time – it breaks down the connective tissues in the meat, making it incredibly tender.

It’s also a great way to use up cheaper cuts of meat, like chuck or round. And let me tell you, this recipe is foolproof – even if you’re new to cooking, you can’t mess this up! It’s also super versatile – you can serve it with mashed potatoes, roasted potatoes, or even as a sandwich on a bun.

My family loves it when I serve it with a side of garlic bread or rolls – it adds such a nice touch to the meal. And don’t even get me started on how much my kids love helping me in the kitchen – they love watching the prime rib cook in the oven and can’t wait to dig in when it’s done. I like to serve this dish with a nice glass of red wine or champagne for special occasions – it adds such a fancy touch to the meal!

This recipe is perfect for any occasion – whether you’re hosting a big dinner party or just want something easy for your family on a weeknight. And trust me, your family will thank you for making this recipe – they’ll be begging for seconds (and maybe even thirds!) every time.

Low and Slow Prime Rib

4.8 from 1231 votes

A tender and juicy prime rib roasted at a low temperature for hours, then seared at high heat for a perfect crust. This method ensures even cooking and a melt-in-your-mouth texture.

Prep Time20 mins
Cook Time4 hours 30 mins
Resting Time0 mins
Total Time4 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Prime Rib

1 bone-in prime rib roast (4-5 pounds)
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped

For the Au Jus (optional)

1 cup beef broth
1/4 cup red wine
1 tablespoon butter
1 teaspoon Worcestershire sauce

👨‍🍳Directions

1Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature.
2Pat the roast dry with paper towels to ensure a good crust.
3Preheat the oven to 250°F.
4In a small bowl, combine kosher salt, black pepper, minced garlic, rosemary, and thyme.
5Rub the olive oil all over the roast, then coat evenly with the seasoning mixture.
6Place the roast bone-side down on a rack in a roasting pan.
7Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
8Roast for about 4 hours, or until the internal temperature reaches 125°F for medium-rare.
9Once the target temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil.
10Let it rest for 30 minutes; the temperature will rise to about 130°F.
11Increase the oven temperature to 500°F.
12Uncover the roast and return it to the oven for 10-15 minutes, until the exterior is deeply browned and crusty.
13Remove and let rest for 10 minutes before carving.
14While the roast rests, prepare the au jus by heating beef broth, red wine, butter, and Worcestershire sauce in a small saucepan over medium heat.
15Simmer for 5 minutes, scraping up any browned bits from the roasting pan.
16Strain and serve alongside the prime rib.

🔧Equipment

Roasting pan with rack
Meat thermometer
Aluminum foil
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 45g💛Saturated Fat: 18g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 55g

📝Notes

For best results, use a reliable meat thermometer and avoid opening the oven frequently. Letting the roast rest after cooking is crucial for juicy meat. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Low and Slow Prime Rib Works

I always say that prime rib is one of those dishes that’s worth getting out all the stops for – whether you’re serving it at home or taking it to someone else’s house.

It’s just so impressive-looking when you slice into that beautiful piece of meat.

And let me tell you, reheating leftover prime rib is just as easy as cooking it from scratch – simply slice off whatever portion size you need and reheat in the oven until warmed through.

❓ Frequently Asked Questions About Low and Slow Prime Rib

Q: What is prime rib?

Prime rib is a cut of beef that comes from the rib section of the cow.

Q: Can I use any type of beef for this recipe?

No, prime rib is best suited for this recipe because of its marbling – which means that there are streaks of fat throughout the meat that help keep it tender and flavorful.

Q: How long does prime rib take to cook?

The cooking time will depend on the size of your prime rib and your desired level of doneness.

Q: Can I cook prime rib in a slow cooker?

Yes, you can cook prime rib in a slow cooker – simply season the meat as directed and place it in the slow cooker with some oil and your choice of aromatics.

Q: Is prime rib expensive?

No, not necessarily – depending on where you live and what type of store you shop at.

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