Our Slow Roasted Prime Rib recipe is a MUST-MAKE holiday favorite! Prime rib slow roasted to perfection seals in all the juices and a reverse sear to ensure a crisp crust on the outside for maximum flavor.
Disclosure: Certified Angus Beef® brand reimbursed me the cost of the roast to facilitate this recipe. As always, all opinions are my own.
What is Prime Rib?
The prime rib roast is a cut of beef from the primal rib section of the cow. While the entire rib section is comprised of ribs 6 through 12, a Standing Rib Roast may contain anywhere from two to seven ribs depending on the amount of servings you need.
A prime rib is most often roasted “standing” on the rib bones so that the meat does not touch the pan, however, slow roasting a prime rib is easier to serve when it is boneless as you don’t have to carve around the bones. If you choose to go boneless, like we did for our slow roasted prime rib, you will need a roasting pan with a rack.
What is the difference between Prime Rib and Ribeye Steaks?
Prime rib is a roast with more muscle and fat. Ribeye is a steak cut from the prime rib roast. The cooking method for each cut is different. You roast a Prime Rib on a rack in the oven which takes much longer than a ribeye steak that you can either pan sear in a skillet on the stove-top or cook on the grill.
Why slow roast a prime rib?
Slow roasted prime rib flips the traditional method on its head! Traditionally, a prime rib is blasted at a high temperature for about 15 minutes to develop the crust on the outside and then cooked at 325° for another hour or so to reach the desired degree of doneness. This method tends to have more moisture loss during the initial blast of high heat.
Slow roasting a prime rib locks in all the juices for maximum flavor and tenderness and delivers more evenly cooking from the center out. When you roast a prime rib 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, if any at all. All of the drippings remain in the roast resulting in a prime rib that is more tender and juicy than any other method of cooking. Once the prime rib 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!
How do you make Slow Roasted Prime Rib?
- Use the FREE Roast Perfect App by Certified Angus Beef® brand to select the perfect size roast for the amount of guests you are serving. Click here to download the Roast Perfect App for free
- Salt the roast the day before you plan on cooking it and refrigerate overnight, uncovered
- When ready to roast, preheat the oven to 200°F
- Rub the roast all over with 2 tablespoons olive oil and 1-2 teaspoons freshly cracked black pepper
- Place prime rib roast on rack in roasting pan
- Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare. About 4 hours, but time will vary depending on the size of the roast
- 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 browned and crisp on the outside. About 10-15 minutes. Transfer roast to a cutting board and rest the roast at least 15 minutes
TIP – For maximum flavor and tenderness be sure to use Certified Angus Beef® brand Prime Rib. Click here to find a retailer near you or order online.
What do you serve with Slow Roasted Prime Rib?
Slow roasted prime rib is the ultimate Christmas dinner recipe. I always serve prime rib with homemade mashed potatoes and our favorite Shredded Brussels Spouts with Bacon Dressing along with either Garlic Parmesan Roasted Carrots or Brown Sugar Glazed Carrots and Yorkshire pudding or Butternut Squash Dinner Rolls. For more great suggestions check out our article titled 12 Best Side Dishes for Roast Beef.
**** PIN SLOW ROASTED PRIME RIB to save for later ****
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- 8 lb Certified Angus Beef® brand Boneless Prime Rib Roast
- 1 Tbsp Kosher salt
- 2 Tbsp Olive oil
- 2 tsp black pepper freshly ground
-
Use the FREE Roast Perfect App by Certified Angus Beef® brand to select the perfect size roast for the amount of guests you are serving
-
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
-
Rub the roast all over with 2 tablespoons olive oil and 1-2 teaspoons freshly cracked black pepper
-
Place prime rib roast on rack in roasting pan
-
Place roasting pan in preheated oven until the center of the roast reads 120°F for medium-rare. 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 temperature for 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.
Recipe Video
On the show when you were on great day alive what was the name of that meat market in St Pete where you got that roast