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My Slow Roasted Prime Rib Roast recipe is a melt-in-your-mouth holiday classic. Using only 4 ingredients and hardly any prep work, this is an easy rib roast recipe that will really “wow” your guests!
See what makes this my most popular holiday roast beef. It’s the best way to cook prime rib!
Prime Rib is the most tender and succulent piece of meat you will taste. If cooked properly, it literally melts in your mouth!
Roasting low and slow is the best cooking method for Prime Rib
Low and slow cooking will lock in all the juices for maximum flavor and tenderness. When you roast low and slow in the oven, you’ll notice there will be a very small amount of juice that accumulates in the bottom of the roasting pan. All of the drippings remain in the roast, resulting in beef that is more tender and juicy than any other method of cooking.
Once it is slow roasted to the desired degree of doneness, put it in a high heat oven for about 15 minutes before serving to achieve a beautifully crisp, browned crust on the outside which adds tons of flavor!
This truly is my favorite recipe for a holiday roast!
FAQs
Prime rib is a classic roast beef that is very popular for the holidays. It is usually roasted with the bone in. It’s served with a simple pan sauce made from its natural juices or horseradish sauce.
The word “prime” refers to the grade designated prime by the USDA. This is the highest grade of beef.
Prime rib and ribeye both come from the same cut of beef.
The prime rib can have up to seven rib bones.
A ribeye is one of those ribs and known as a steak.
The ribeye is cut into a steak before being cooked. The prime rib is cooked as a whole and sliced after cooking.
A good estimate on how much beef you will need is ½ pound per person when the roast is part of a holiday buffet, or ¾ pound per person if it’s the main course.
How to Buy a Perfect Holiday Roast
It’s all about the marbling! Trust me on this, the perfect beef roast will have lots of marbling.
What is marbling on beef?
The word marbling refers to white flecks and streaks of fat within the lean sections of beef, resembling a marble pattern. It is also called intramuscular fat. These flecks of fat are what gives the beef its texture and amazing flavor throughout each bite.
Best Prime Rib Seasoning
Before you cook your prime rib, you’ll want to season it ahead of time and let it absorb the flavor of your seasoning.
- Salt the roast the day before and refrigerate overnight.
- When ready to cook, rub the roast all over with 2 tablespoons olive oil and 1-2 teaspoons freshly cracked black pepper.
That’s it! That is all you need to make the perfect holiday roast with a simple yet delicious flavor!
If you want to add a bit more flavor, this prime rib rub is excellent, especially when making a smoked prime rib.
How to Make Prime Rib
- Salt the roast all over with kosher salt the day before you plan on cooking it and refrigerate overnight, uncovered.
- When ready to roast, preheat the oven to 200°F. Place prime rib roast on rack in roasting pan. Rub the roast all over with 2 Tbsp. olive oil and 1-2 tsp. freshly cracked black pepper.
- Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare.This takes about 4 hours, but time will vary depending on the size of the roast. Use a meat thermometer and cook to 5 degrees below your desired degree of doneness.
- Remove roast from oven and tent with foil to rest for at least 20 minutes. Turn oven temp up to 500°F.
- Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp, about 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes before serving.
Slow-roasting flips the traditional method on its head!
Prime Rib Cooking Time
It is always best to use a meat thermometer to make sure your roast beef is done perfectly to your liking.
- Rare: 120-125°F – Bright red interior
- Medium Rare: 130-135°F – Pink on the outer crust with a deeper red center
- Medium: 135-140°F – Mauve/light pink colored interior
- Well-done: 145°F+ – Brown, no pink
How to Cut a Prime Rib
- Place your roast on a wooden meat cutting board with juice groove and choose the sharpest slicing knife you own.
- Look at the direction on the grain of the beef and slice against the grain.
It is truly a personal preference if you slice thick or thin slices. Both work, so it depends on if you want a steak-like experience or more of a roast beef eating experience.
Recipe Tips
- The night before, cut, unwrap the beef and set it in the refrigerator. Keep it uncovered on the sheet pan with a rack. This allows the surface moisture to evaporate and will guarantee a beautiful brown crust when you sear it.
- Three hours before roasting, take the beef out and place it on a sheet pan (to catch any juices) and keep at room temperature. This step is key to an evenly roasted roast beef recipe.
- Rest for 15-20 before slicing. This will help keep in all the juices for the juiciest and moistest roast.
- We love serving it rare and then using au jus gravy to finish cooking the meat. Perfection!
- Another sauce that is just an amazing sauce on top of prime rib is my Garlic Butter Recipe. Topped with garlic butter, this will be the best holiday roast! I guarantee it.
Prime Rib Au Jus
Au jus is a French cooking term that literally means “with juice”. It refers to a light sauce made using fat drippings from meat like roast beef.
The #1 ingredient you need to make au jus is beef drippings. It isn’t au jus without the drippings! Aside from beef drippings, you will also need Worcestershire Sauce, Red Wine, and Beef Broth or extra juice from the roast beef.
- Place the roasting pan from cooking roast beef on the stove-top over low heat after removing the roast from the pan. Whisk 1 tablespoon Worcestershire Sauce and Red Wine into the dish, along with drippings from the beef. If using the roasting pan, scrape up any brown bits from the bottom of the pan.
- Add Juices from the roast beef.
- Bring to a simmer and cook down the sauce until it thickens.
- Check out our full guide on how to make au jus.
Prime Rib Leftovers
It is just as delicious the next day and we love reinventing leftovers. One of the best recipes you can make using leftovers is Creamy Penne Pasta.
It’s like an amped-up Fettuccine Alfredo with steak. The combination of flavors is incredible!
And our absolute favorite is making a Hot Roast Beef Sandwich with Caramelized Onions and a remoulade sauce sandwich. You haven’t lived until you try this leftover sandwich!
Reheating Prime Rib
I prefer to cook the meat to medium-rare so it can easily be reheated without drying out.
- Once you cut your beef into approximately equal slices, you can reheat by placing the meat in a microwave-safe dish.
- Add a bit of leftover au jus or beef stock. Cover your dish with a paper towel and microwave on high for about one minute.
- Continue to heat in 30-second increments until your roast reaches an internal temp of about 160 to 165º F.
You can also reheat your beef on the stovetop.
Just add the sliced roast into a small pot with either leftover au jus or beef stock. Heat for approximately 5 minutes and serve.
Side Dishes for Prime Rib
This is the ultimate Christmas dinner, especially when you pair it with these delicious side dishes for roast beef. It’s one of our favorite Sunday Dinner Ideas, too.
- Creamy Fettuccine Alfredo My favorite combination!
- Au Gratin Potatoes
- Creamy Mashed Potatoes
- Brown Sugar Glazed Carrots
- Yorkshire pudding
More Amazing Holiday Roast Recipes
- Boneless Roast
- Beef Tenderloin on the Grill
- Standing Rib Roast
- Instant Pot Prime Rib
- Whole Beef Tenderloin
Reader Reviews
This was by far the best (and simplest) way to perfection with the
Sarah
prime rib….Thank you…the BEST recipe for rib I’ve ever done and I’ve been cooking them for Christmas and Thanksgiving for over 50 years!!
We have just started using the reverse sear method for steaks, but hadn’t thought of doing it with prime rib. Great tips in this recipe!
Pam
This is foolproof prime rib recipe. Set it and forget it.
David
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Check out our Slow Roasted Prime Rib Web Story!
Slow Roasted Prime Rib
Equipment
- Oven
- Roasting pan with rack
Ingredients
- 8 lb. Prime Rib Roast
- 1 Tbsp. Kosher salt or sea salt
- 2 Tbsp. Olive oil
- 2 tsp. black pepper freshly ground
Instructions
- Salt the roast all over with 1 Tbsp. kosher salt the day before you plan on cooking it and refrigerate overnight, uncovered.
- When ready to roast, preheat the oven to 200°F. Place prime rib roast on rack in roasting pan.Rub the roast all over with 2 Tbsp. olive oil and 1-2 tsp. freshly cracked black pepper.
- Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare.This takes about 4 hours, but time will vary depending on the size of the roast. Use an instant-read thermometer or meat probe and cook to 5 degrees below your desired degree of doneness.Remove roast from oven and tent with foil to rest for at least 20 minutes. Turn oven temp up to 500°F.
- Once the oven reaches 500°F, remove the foil and put the roast back in the oven. Cook until the outside is nicely browned and crisp, about 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes before serving.
Video
Notes
- It is always best to use a meat thermometer to make sure your Prime Rib is done perfectly to your liking.
- The night before roasting the prime rib, unwrap the beef and set it in the refrigerator. Keep it uncovered on the sheet pan with a rack. This allows the surface moisture to evaporate and will guarantee a beautiful brown crust when you sear it.
- Three hours before roasting, take the beef out and place it on a sheet pan (to catch any juices) and keep it at room temperature. This step is key to an evenly roasted prime rib recipe.
- Make sure you let the prime rib rest for at least 15-20 minutes before carving
Nutrition
Some photography by Marion Myers
Kammy says
Amazing recipe. Perfect every time!
Em Beitel says
Thank you so much, Kammy! We’re so glad you like it!
Lisa Couto says
OMG!!!! This was the best and Easiest Prime rib Recipe!!! I cooked it per your instructions and it turned out perfectly!!!!! The Au Jus was delicious!! Thanks so much!!
Em Beitel says
Lisa, thank you so much! We’re so glad you enjoyed it! That’s awesome!