There are few entrees more impressive than Slow Roasted Prime Rib for a holiday dinner. A perfectly-cooked standing rib roast, carved into juicy, rosy slices, makes a gorgeous presentation on a carving board or platter. Prime rib has become a luxurious yearly Christmas tradition for many families.
Given that prime rib can be costly, there can be a lot of pressure to get the cooking process “right.” Today, we’re sharing our preferred method for making an unforgettable slow-roasted prime rib that will leave your guests coming back for seconds every. single. time.
WHAT EXACTLY IS PRIME RIB?
Prime rib (also known as “standing rib roast” when sold on the bone) is beef cut from the rib section; more specifically, ribs 6 to 10. This is the area where ribeye steaks originate. It’s meaty, well-marbled, and utterly delicious.
You can buy boneless prime rib, but we much roasting on the bone for the best flavor, juiciness, and texture.
HOW MUCH PRIME RIB SHOULD I BUY?
As a general rule, I plan on 1 pound per person when buying prime rib on the bone. You can expect to serve 2 adults per rib.
WHAT IS THE REVERSE SEAR METHOD?
Many traditional prime rib recipes call for searing the meat either on the stove or in an ultra-hot oven to create an outer crust before slow roasting. The “Reverse Sear” method flips the process, first slow roasting the meat at 250 degrees F to your desired internal temperature. The meat is then rested and seared at 500 degrees F just for a few minutes before serving.
What’s the benefit of utilizing a reverse sear? The meat is incomparably tender and evenly cooked from end-to-end with a minimal area of overcooked “gray ring” on the interior.
Slow roasting the raw meat in a 250-degree F oven also results in less moisture loss. All of the drippings that are usually released into the pan with a high initial (or prolonged) cooking temperature remain in the roast. Slices of prime rib cooked with the reverse sear process are so juicy.
Beautifully crusted, rosy, juicy meat throughout the roast? Talk about the perfect prime rib!
HOW SHOULD I SEASON PRIME RIB?
We like to keep it simple with a generous coating of sea salt and freshly-cracked black pepper and then we mix some fresh garlic, chopped rosemary, oil and a little horseradish and rub the roast
INSTRUCTIONS
Season the roast liberally on all sides with salt and pepper. Let stand at room temperature for 2 hours before roasting.
Preheat the oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
We would love to know if you try this method and if you liked it!
