Slow Roasted Prime Rib (Print Version)
# Ingredients:
01 -
6 to 12 pound standing rib roast (bone-in prime rib).
02 -
Kosher or sea salt.
03 -
Freshly-cracked black pepper.
04 -
Roasted Garlic Horseradish Cream Sauce (optional, for serving).
# Instructions:
01 -
Ask butcher to cut meat off ribs and chine (backbone) and tie it back on for easier carving.
02 -
The day before, season liberally with salt and pepper. Place on baking sheet with fat cap up and refrigerate uncovered overnight (up to 24 hours).
03 -
Remove from refrigerator and let stand at room temperature for 2 hours before roasting.
04 -
Preheat oven to 250°F with rack in lower third. Place prime rib on v-rack in roasting pan with fat-cap up.
05 -
Roast until thermometer reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well (3-4 hours).
06 -
Remove from oven, tent with foil, and let rest for 30 minutes.
07 -
Increase oven to 500°F. Uncover and sear for 5-10 minutes until exterior is brown with crisp crust.
08 -
Carve and serve with optional Roasted Garlic Horseradish Cream Sauce.
# Notes:
01 -
Verify oven temperature with thermometer for accurate slow roasting.
02 -
11-pound roast takes about 3 hours 20 minutes to reach 120°F.