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My Slow Roasted Prime Rib is a melt-in-your-mouth holiday classic that makes a gorgeous centerpiece. Using only four ingredients, you can slow roast prime rib with hardly any prep work! It's so simple, even a total beginner to cooking prime rib can do it completely stress-free.
Jump to:
- Slow Roast Prime Rib
- What is Prime Rib?
- What is marbling on the prime rib?
- Slow Cook Rib Roast Ingredients
- How much prime rib per person should I serve?
- How to Season Prime Rib Roast
- How to Slow Cook Prime Rib Roast
- How to Cut a Prime Rib
- Slow Cook Rib Roast Temperature
- Slow-Cooked Prime Rib Expert Tips
- Storing Leftover Prime Rib
- How to Reheat Prime Rib
- FAQ
- Sauces for Prime Rib
- What to do with Leftover Prime Rib
- Recipe
- Reviews
Slow Roast Prime Rib
Out of all my recipes, my slow-roasted prime rib may be my most beloved. Considering how often I cook prime rib, from bone-in to boneless, smoked, grilled, air-fried, sous vide, and even in the pressure cooker, that's saying a lot!
This dish is one of our most popular holiday recipes. Make it for yourself, and you'll understand at first bite what makes this slow-roast prime rib so popular!
Low and slow cooking locks in all the juices for maximum flavor and tenderness. When you slow roast a prime rib, you will notice a very small amount of juice at the bottom of the roasting pan. All of the drippings remain in the roast, resulting in juicier beef than any other cooking method!
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. Serve this delicacy over my mashed potato recipe, and your guests will beg for more! This recipe is always a winner for Sunday dinner, too!
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!!
What is Prime Rib?
Like ribeye steak, prime rib is cut from the cow's rib section. It is a meat cut with a great natural flavor and excellent marbling, making it very tender and tasty.
The word "prime" refers to the grade designated prime by the USDA. For true prime rib, look for the USDA prime grading. This is the highest grade of beef. There should be good marbling throughout the meat for the perfect prime rib. Marbling refers to the white lines of fat.
Prime rib is sold both on the bone as a standing rib roast, and boneless, as with this recipe for slow roasted prime rib and my recipe for boneless rib roast. Boneless prime rib cuts take less time to cook than bone-in, but both are delicious, so which you use is up to your preference and the amount of time you have for cooking prime rib.
What is marbling on the prime rib?
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 give the beef its texture and amazing flavor throughout each bite because they melt into the meat as it cooks.
Slow Cook Rib Roast 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. Make sure to use a meat thermometer and my Prime Rib Temp Chart to keep track of the internal temperature. This is the most important aspect to cooking a perfect roast!
- Olive Oil: You can use extra virgin olive oil, light olive oil, or avocado oil.
- Kosher Salt: Or sea salt flakes. I prefer sea salt, but kosher salt is excellent. Avoid using table salt.
- Black Pepper: Freshly cracked black pepper is best, but any will do!
This is the 3rd year of making this Roast and everyone says it’s better than anything in a restaurant. - Rayna
This turned out perfect. Everyone absolutely loved it. This will the only recipe I use from now on.
Jay
How much prime rib per person should I serve?
A good estimate on how much beef you will need is ½ pound per person when the roast is part of a large holiday meal, or ¾ pound per person if it is the main feature. This recipe features an 8 pound prime rib that can comfortably serve 12-16 people, depending on serving size.
How to Season Prime Rib Roast
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. Do not add the pepper or olive oil yet.
- When ready to cook, rub the roast all over with 2 tablespoons olive oil and 1-2 teaspoons freshly cracked black pepper.
If you want to add a bit more to it, my prime rib seasoning is excellent!
How to Slow Cook Prime Rib Roast
- 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 the roast on a rack in a roasting pan. Rub the roast all over with olive oil and 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 the time will vary depending on the size of the roast. Use a meat thermometer and cook to 5 degrees below your desired 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 the roast to a cutting board and rest the roast at least 15 minutes before serving.
Slow-roasting flips the traditional method on its head! It's easy and results in a delicious prime rib roast every time.
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.
Slow Cook Rib Roast Temperature
It is always best to use a meat thermometer to make sure your roast beef is done perfectly to your liking.
| 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 |
Slow-Cooked Prime Rib 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!
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
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 do with Leftover Prime Rib
- Penne Pasta with Cream Sauce
- Prime Rib Sandwich with Caramelized Onions and Remoulade
- Nachos with Prime Rib
- Prime Rib Pinwheels
Check out all my favorite recipes for using leftover prime rib!
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!
Recipe
Slow Roasted Prime Rib
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
Paul Hubbard says
I am looking at preparing a 11.5 pound boneless prime rib roast. Does the 30 minutes per still apply for a boneless roast. If so I guess i am looking at 5.75 hours. I have used this recipe before on a smaller boneless prime rib and it was excellent.
Isabel Laessig says
Hi Paul! That should work, but I would always advise using a meat thermometer to check just in case since ovens vary regardless. Thank you and enjoy!
Marion says
Excellent recipe! So easy; so delicious. I generally find it difficult to pre-determine how long it will take the roast to cook so I can plan the sides accordingly. It took approximately 30 minutes per pound. This will be my go-to recipe for prime rib!
Isabel Laessig says
Thanks so much, Marion! I'm so glad you enjoyed it!
Sandy says
Made a ten pound rib roast for a birthday celebration for 13 people. Followed directions exactly as written. Roast came out perfect… medium rare. Everyone enjoyed. I’ll always make rib roast this way in the future. Perfection!!
Isabel Laessig says
This is wonderful to hear, Sandy! Thank you so much!