slow roast rib roast recipe

Written ByJenny Smyth Posted on
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The Best slow roast rib roast recipe

I’ve been making this slow roast rib roast recipe for years, and it’s always a crowd-pleaser. It’s a classic dish that originated in the UK, where it’s been a staple for centuries.

The slow roasting process breaks down the connective tissues in the meat, making it tender and easy to shred. The key to this recipe is the long cooking time, which allows the flavors to meld together and the meat to become incredibly tender.

I like to serve it with a side of roasted vegetables or mashed potatoes, and it’s always a hit with my family. My kids love helping me prepare the dish, and they’re always eager to dig in as soon as it’s done.

The best part about this recipe is that it’s incredibly easy to make – just throw all the ingredients in a pot and let it cook. It’s perfect for a weeknight dinner or a special occasion.

One of my favorite things about this recipe is that it’s so versatile – you can serve it with a variety of sides and toppings to suit your taste. I also love that it’s relatively healthy, thanks to the lean cut of meat and the lack of added fats.

Overall, this slow roast rib roast recipe is a staple in our household, and I highly recommend giving it a try.

Slow Roast Rib Roast

4.7 from 528 votes

A tender and juicy bone-in rib roast slow roasted to perfection. This method ensures a beautifully browned crust and a melt-in-your-mouth interior.

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

🥘Ingredients

For the Roast

1 bone-in rib roast (about 5-6 pounds)
2 tablespoons kosher salt
1 tablespoon black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil

For the Pan

1 cup beef broth
1/2 cup dry red wine
2 tablespoons all-purpose flour

👨‍🍳Directions

1Remove the rib roast from the refrigerator 1 hour before cooking to bring it to room temperature.
2Pat the roast dry with paper towels.
3In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme.
4Rub the mixture all over the roast, then drizzle with olive oil and massage it into the surface.
5Preheat the oven to 250°F.
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 the rib roast for about 4 hours, or until the internal temperature reaches 125°F for medium-rare.
9Check the temperature after 3 hours and continue roasting as needed.
10Once the target temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil.
11Let it rest for 30 minutes; the internal temperature will rise to about 130°F.
12While the roast rests, increase the oven temperature to 500°F.
13After resting, remove the foil and return the roast to the oven.
14Roast for 10-15 minutes until the crust is deep brown and sizzling.
15Remove the roast from the oven and transfer it to a cutting board.
16Let it rest for another 10 minutes before carving.
17To make the pan sauce, place the roasting pan over medium heat.
18Add beef broth and red wine, scraping up browned bits.
19Whisk in flour and simmer for 3-4 minutes until thickened.
20Season with salt and pepper to taste.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 20g❤️Cholesterol: 160mg🧂Sodium: 800mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 50g

📝Notes

For best results, use a reliable meat thermometer. Letting the roast rest after the initial slow roast and after the high-heat sear ensures the juices redistribute. The pan sauce can be made ahead and reheated.

Watch Video Of How Slow Roast Rib Roast Works

This slow roast rib roast recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a comforting meal after a long day.

One of my favorite things about this recipe is that it’s so easy to reheat – simply slice up the leftover meat and serve it with some steamed vegetables or mashed potatoes for an easy meal.

You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Slow Roast Rib Roast

Q: What type of meat is best for slow roast rib roast?

The best type of meat for slow roast rib roast is a boneless beef rib roast. You can use either chuck or round cuts, but chuck is generally more tender and flavorful.

Q: How long does it take to cook slow roast rib roast?

The cooking time will depend on the size of your roast, but typically it takes around 3-4 hours to cook on low heat.

Q: Can I make slow roast rib roast ahead of time?

You can prepare the ingredients ahead of time, but I recommend cooking the dish fresh for optimal flavor and texture.

Q: What sides go well with slow roast rib roast?

You can serve slow roast rib roast with a variety of sides, including roasted vegetables, mashed potatoes, or polenta.

Q: Can I use other types of meat instead of beef?

You can use lamb or pork instead of beef, but keep in mind that these meats may have different cooking times and flavor profiles.

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