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My Slow Roasted Prime Rib recipe has been my most popular rib roast recipe for years. I know you'll love it! With only four ingredients and simple steps, even a total beginner to slow roasting prime rib can make this recipe.
Jump to:
- Slow Roast Prime Rib
- Tools to Slow Roast Prime Rib
- Slow Roasted Prime Rib Ingredients
- Slow Roasted Prime Rib
- Expert Tips
- What is Prime Rib?
- How to Cut a Prime Rib
- Slow Cook Rib Roast Temperature
- Storing Leftover Prime Rib
- How to Reheat Prime Rib
- FAQ
- Sauces for Prime Rib
- What to Serve with Prime Rib Roast
- Reviews
Slow Roast Prime Rib
Cooking prime rib is a specialty of mine; I've tried making prime rib every way imaginable, from smoking and grilling, to roasting prime rib bone-in and boneless, air frying, and even pressure cooking prime rib.
Out of all of my prime rib recipes, my slow roasted prime rib is my most popular. Let me show you how to slow roast prime rib! I'll share easy but detailed instructions on slow roasting prime rib, what side dishes and sauces to serve, answer FAQ, and include my expert tips so you can guarantee the perfect prime rib dinner. Grab my prime rib temp chart and comprehensive prime rib cooking guide, and let's get started!
This was by far the best (and simplest) way to perfection with the 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!!
Tools to Slow Roast Prime Rib
- A roasting pan with rack. This is important because it allows heat to circulate all of the way around the prime rib, while collecting the drippings so you can make the most amazing prime rib gravy.
- A meat thermometer. It's important to check the internal temperature of prime rib by inserting an instant read meat thermometer into the thickest part of the rib roast. This is the most important aspect to cooking a perfect roast!
Slow Roasted Prime Rib Ingredients
- Prime Rib: I'm using a boneless prime rib roast for this recipe. You can use a bone-in roast, but keep in mind bone-in roasts will take slightly longer to cook than boneless.
- Olive Oil: You can use extra virgin olive oil, light olive oil, or avocado oil.
- Sea Salt Flakes: Or kosher salt. I prefer sea salt, but kosher salt is excellent too. Avoid using table salt.
- Black Pepper: Freshly cracked black pepper is best, but any will do!
For detailed instructions with step-by-step photos, expert tips, answers to FAQ, serving suggestions, and more, scroll under the recipe card below. And please, leave a comment and a review if you try the recipe! I love to hear your feedback, and it enables me to continue sharing my recipes with you.
Slow Roasted Prime Rib
Video
Equipment
- Oven
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 prime rib roast with kosher salt the day before you plan on cooking it. Store it in the refrigerator overnight, uncovered.1 Tbsp. Kosher salt,8 lb. Prime Rib Roast
- When ready to roast, preheat your oven to 200°F. Place the prime rib roast on a roasting pan with a rack.
- Rub the roast all over with olive oil and season with freshly cracked black pepper according to taste.2 Tbsp. Olive oil,2 tsp. black pepper
- Place the roasting pan in the preheated oven. Cook until the roast reaches 120°F (medium-rare) internally as read by a meat thermometer, about 4 hours. Time will vary depending on the size of the roast and whether you are using a boneless or bone-in roast. Use an instant read thermometer and always remove the roast from the oven 5 degrees below your desired degree of doneness, as it will continue to cook once removed and reach the proper temperature.
- Remove the roast from the oven. Tent with foil for 20 minutes.
- Turn oven temp up to 500°F. Once it reaches temperature, remove the foil from the roast and place the roast back into the oven. Cook until the outside browns and crisps up, about 10-15 minutes.
- Transfer roast to cutting board. Let it rest for 15 minutes, then slice and serve!
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
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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This is the 3rd year of making this Roast and everyone says it’s better than anything in a restaurant.
Expert Tips
- The night before, cut and 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, place it on a sheet pan (to catch any juices), and keep it 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 using au jus gravy to finish cooking the meat. Perfection!
What is Prime Rib?
Like ribeye steak, prime rib is cut from the rib section of the cow. Prime rib has a great natural flavor and excellent marbling, which makes it very tender and tasty.
The word prime refers to the USDA grading scale, which varies from "choice" to "prime". Prime grade is the highest grade of beef, indicating good marbling throughout the meat. Marbling refers to the white lines of fat.
Prime rib is sold boneless and bone-in. My recipe for slow roasted prime rib uses boneless prime rib, but you can also use bone-in by following my standing rib roast recipe.
How to Cut a Prime Rib
- Place your roast on a wooden meat cutting board with a juice groove and choose your own sharpest slicing knife.
- Look at the direction of 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 whether you want a steak-like experience or more of a roast beef-eating experience.
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!
Slow Cook Rib Roast Temperature
| Doneness | Internal Temp |
|---|---|
| Rare beef temp | 125°F |
| Medium-rare roast | 135°F |
| Medium roast | 145°F |
| Medium-well roast | 150°F |
| Well-done roast | 160°F |
Storing Leftover Prime Rib
- Allow prime rib to cool slightly, then slice prime rib and store in an airtight container in the refrigerator for 3-4 days.
- Reheat according to directions below. If placing in the refrigerator while still warm, be sure to keep it away from dairy items that can curdle.
How to Reheat Prime Rib
I prefer to cook the meat 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 prime rib 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.
FAQ
They both come from the same cut of beef. The prime rib can have up to seven rib bones, and a ribeye steak is one of those ribs. The ribeye is then cut into a steak before cooking.
I always use a roasting pan with a rack. It allows air to circulate the roast while the pan below collects the drippings.
Sauces for Prime Rib
What to Serve with Prime Rib Roast
Every bite of this slow-roasted prime rib, with its buttery tenderness and rich, flavorful crust is the reward for your effort in making it. Perfectly cooked to bring out its natural juiciness, it’s a masterpiece that shines on a holiday table or for special occasions!
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!
Suzanne says
Can you do this in a pellet grill smoker?
Isabel Laessig says
Hi Suzanne! If you'd like to make a smoked prime rib, I recommend using my recipe for it: Smoked Prime Rib (link). Enjoy!
Judi says
I will be trying that recipe this holiday season.
Em Beitel says
Thank you Judi! We would love to know what you think!
Dr. Frederick Howard PhD says
Taken me awhile to locate this fabulous recipe. I had it committed to memory, but I needed the recipe to review. But this is my “go to” prime rib recipe. In fact I’ve repeated it to several folks, but now I’ll direct them to this site. Congratulations on a wonderful recipe.
Em Beitel says
Thank you so much for leaving us a comment! That's awesome; we're so glad you enjoy it!
Cindy Ryder says
So easy and delicious! Will definitely make this again. The perfect Christmas dinner to share with friends. Thank you for all the detailed instructions.
Em Beitel says
Thanks so much, Cindy! We're so glad you enjoyed it!
Brenda Webster says
I would like to add onion and bell peppers to this recipe. At what stage should I add them? I can't wait to try this!!!
Em Beitel says
Hi Brenda! I would add it at the last hour before it is done. You may have to add a bit of beef broth. Thank you for your question!
Michael Holmes says
I have tried many ways to cook prime rib and this is the best one I have ever found. I cooked exactly as outlined. Tender on my gosh. I did not change nothing.
Em Beitel says
That is so awesome, Michael! Thank you for your comment!
carol macintosh says
HOW LONG DO I COOK A TWO POUND ROAST
Em Beitel says
Hi Carol! For a 2 pound roast I would cook it for about 1 hour (recommended cook time is 30 minutes per pound at 200°F). Check the temp, and if it's not quite enough, keep it going until it reaches 130°F for medium rare (or your desired internal temperature). At 500°F, sear it for 10 minutes after the 1 hour cook time. Enjoy!
Elizabeth says
Quick question - I have an 8.8 lb boneless roast for Friendsgiving this next weekend. I have been looking for SO LONG for cook times for that size with low & slow and a reverse sear!
So just to confirm, this recipe is for a BONELESS roast?
Thank you!
Isabel Laessig says
Hi Elizabeth! This recipe pictures a bone-in prime rib roast, but I have used it for both boneless and bone-in, so it will work perfectly. I would recommend using a meat thermometer to monitor the temperature by the time you reach the 3.5 to 4 hour mark just to make sure it's coming along as you like. And of course, I recommend following my beef temperature chart. Enjoy!
Dorie DHaene says
Will the roasting time still remain about 4 hours when you increase the roast to a 21 lbs.?
Isabel Laessig says
Hi Dorie! No, a 21 lb. roast would take around 10.5 hours to roast at 200°F. You want to aim for about 30 minutes per pound. I highly recommend using a meat thermometer and making sure you insert it into the thickest part of the roast when you're cooking prime rib just so you can be certain it cooks properly. Thank you!