slow roasting prime rib roast recipe

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

Slow roasting prime rib roast recipe is a classic dish that never goes out of style. I’ve been making it for years, and my family loves it just as much today as they did when I first started serving it.

The prime rib roast is a staple in many American households, and for good reason – it’s easy to make, looks impressive, and tastes amazing. When I’m planning a special occasion or just need a comforting meal, this recipe is always at the top of my list.

The slow roasting process breaks down the connective tissues in the meat, making it tender and juicy. It’s also a great way to use up any leftover vegetables you might have on hand.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it with a variety of sides, from roasted vegetables to creamy mashed potatoes. My kids love helping me prepare the roast, and they’re always excited to see how big and beautiful it turns out.

Whether we’re having a big family gathering or just a quiet night in, this recipe never fails to impress. And the best part?

It’s actually pretty healthy, considering how rich and indulgent it tastes. The prime rib roast is packed with protein, vitamins, and minerals, making it a great choice for anyone looking for a nutritious meal option.

Slow Roasted Prime Rib Roast

Slow Roasted Prime Rib Roast

4.7 from 1527 votes

This slow roasted prime rib roast is cooked at a low temperature for a tender, juicy result with a perfectly browned crust. The gentle heat ensures even cooking from edge to center, making it an impressive centerpiece for any special meal.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Prime Rib

1 bone-in prime rib roast (about 5 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 Au Jus

1 cup beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
Salt and pepper to taste

👨‍🍳Directions

1Remove the prime rib roast 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 forms during cooking.
3Preheat the oven to 250°F.
4In a small bowl, combine the kosher salt, black pepper, minced garlic, chopped rosemary, and chopped thyme with the olive oil to create a paste.
5Rub this paste evenly over the entire surface of the roast.
6Place the roast bone-side down on the rack in the roasting pan.
7Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
8Roast at 250°F for about 3 to 3.
5 hours, or until the internal temperature reaches 120°F for medium-rare.
9Remove the roast from the oven and tent it loosely with aluminum foil.
10Increase the oven temperature to 500°F.
11Let the roast rest for 20 minutes, then remove the foil and return it to the hot oven.
12Roast at 500°F for 10 to 15 minutes, until the crust is deep brown and crispy.
13Remove from the oven and let rest for another 15 minutes before carving.
14The internal temperature will rise to about 130°F for medium-rare.
15While the roast rests, make the au jus by placing the roasting pan over medium heat on the stovetop.
16Add the beef broth, red wine, and Worcestershire sauce, scraping up any browned bits from the bottom.
17Whisk in the flour and bring the mixture to a simmer.
18Cook for 2 to 3 minutes, until the sauce thickens slightly.
19Season with salt and pepper to taste.
20Carve the prime rib against the grain and serve with the warm au jus.

🔧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: 19g❤️Cholesterol: 150mg🧂Sodium: 900mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 50g

📝Notes

For best results, use a reliable meat thermometer to avoid overcooking. Letting the roast rest before and after the high-heat sear ensures even cooking and a juicy interior. Leftover prime rib makes excellent sandwiches.

Watch Video Of How Slow Roasted Prime Rib Roast Works

This slow roasting prime rib roast recipe is always a hit with my family – whether we’re having a special occasion or just need a comforting meal. The best part?

It’s incredibly easy to make ahead of time and can be reheated in just minutes when we’re ready to eat. One of my favorite things about this recipe is that it’s so versatile – we love serving it with roasted vegetables, creamy mashed potatoes, or even as a sandwich filling.

And don’t even get me started on how delicious leftovers are! If you’re looking for a recipe that’s sure to please everyone at your table, look no further than this slow roasting prime rib roast recipe.

❓ Frequently Asked Questions About Slow Roasted Prime Rib Roast

Q: What is slow roasting?

Slow roasting is a cooking technique where meat is cooked at a low temperature over a long period of time. This allows the meat to cook evenly and prevents it from drying out.

Q: Why do I need to tie the roast?

Tying the roast helps it cook evenly and prevents the ends from burning.

Q: Can I use a different cut of beef?

No, this recipe specifically calls for prime rib roast because of its unique flavor and texture.

Q: How do I know when the roast is done?

The internal temperature of the roast should reach 130°F (54°C) for medium-rare.

Q: Can I make this recipe ahead of time?

Sure! You can prepare the roast up to 24 hours in advance and store it in the refrigerator until you’re ready to cook it.

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