Go Back
+ servings
Slow Roasted Prime Rib Recipe featured image

Slow Roasted Prime Rib

Our 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!
Course Main Course
Cuisine American
Keyword Christmas Dinner Recipe, Easy Prime Rib Recipe, Prime Rib Recipe, Reverse Seared Prime Rib, Slow Roasted Prime Rib
Prep Time 10 minutes
Cook Time 4 hours
Resting time 15 minutes
Total Time 4 hours 25 minutes
Servings 12
Calories 1085kcal
Author Marion Myers


  • Oven
  • Roasting pan with rack


  • 8 lb. Prime Rib Roast
  • 1 Tbsp. Kosher salt or sea salt
  • 2 Tbsp. Olive oil
  • 2 tsp. black pepper freshly ground


  • Salt the roast all over with 1 Tbsp. kosher salt the day before you plan on cooking it and refrigerate overnight, uncovered.
    Patting seasoning onto prime rib roast
  • 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.
    Seasoned prime rib roast ready to place in oven
  • 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.
    Boneless prime rib roast after roasting on a pan
  • 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 roasted prime rib on a cutting board



  • 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


Calories: 1085kcal | Protein: 49g | Fat: 96g | Saturated Fat: 40g | Cholesterol: 219mg | Sodium: 884mg | Potassium: 806mg | Vitamin A: 5IU | Calcium: 29mg | Iron: 5.2mg