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Best Slow Roasted Prime Rib

Best Slow Roasted Prime Rib

The Best Slow Roasted Prime Rib is the ultimate indulgence that’s surprisingly simple to achieve at home, offering a restaurant-quality feast without the hefty price tag. This recipe demystifies the process, guaranteeing a perfectly cooked, incredibly tender, and flavorful prime rib every time.
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Prep Time 20 minutes
Resting Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3-4 pound) boneless prime rib roast (ribeye roast)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 ½ teaspoons coarse sea salt (such as kosher salt)
  • 1 teaspoon freshly ground black pepper

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Cutting Board
  • Carving Knife

Method
 

  1. About 2-3 hours before you plan to cook, remove the prime rib roast from the refrigerator and let it sit on the counter. This is a crucial step for even cooking. A cold roast will cook unevenly, with the outside potentially overcooking before the center reaches the desired temperature.
  2. Preheat your oven to 450°F (230°C). This initial high heat is key to creating a beautiful, flavorful crust on the prime rib.
  3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, coarse sea salt, and freshly ground black pepper. Mix them together until well incorporated, creating a fragrant herb butter paste.
    2 tablespoons unsalted butter, softened, 4 cloves garlic, minced, 2 teaspoons fresh rosemary, finely chopped, 1 teaspoon fresh thyme, finely chopped, 1 ½ teaspoons coarse sea salt (such as kosher salt), 1 teaspoon freshly ground black pepper
  4. Pat the prime rib roast completely dry with paper towels. This helps in achieving a crisper exterior. Evenly coat the entire roast with the olive oil. Then, generously spread the prepared herb butter mixture all over the prime rib roast, ensuring it's well-coated on all sides, including the ends.
    1 (3-4 pound) boneless prime rib roast (ribeye roast), 2 tablespoons olive oil, 2 tablespoons unsalted butter, softened, 4 cloves garlic, minced, 2 teaspoons fresh rosemary, finely chopped, 1 teaspoon fresh thyme, finely chopped, 1 ½ teaspoons coarse sea salt (such as kosher salt), 1 teaspoon freshly ground black pepper
  5. Place the seasoned prime rib roast, fat side up, in a large roasting pan. Do not put any liquid in the pan at this stage. Transfer the roasting pan to the preheated 450°F (230°C) oven and roast for 15 minutes. This high heat will initiate the searing process.
  6. After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast the prime rib at this lower temperature. The cooking time will vary depending on the size of your roast and your desired level of doneness. A general guideline is about 12-15 minutes per pound for medium-rare.
  7. Use a reliable meat thermometer to check the internal temperature. For medium-rare, aim for 120-125°F (49-52°C). For medium, aim for 130-135°F (54-57°C). It's crucial to remove the roast when it's about 5-10 degrees below your final target temperature, as it will continue to cook while resting. Insert the thermometer into the thickest part of the roast, avoiding any large pockets of fat or bone.
  8. Once the prime rib reaches your desired internal temperature, remove it from the oven. Carefully transfer the roast to a cutting board. Loosely tent it with aluminum foil and let it rest for at least 20-30 minutes. This resting period is essential for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result. Skipping this step will lead to dry meat.
  9. After resting, remove the foil and carve the prime rib against the grain into thick, juicy slices using a sharp carving knife. Serve immediately with your favorite side dishes and au jus, if desired.

Notes

Leftover Best Slow Roasted Prime Rib can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat with a splash of beef broth or water or in the oven at a low temperature (around 250°F or 120°C) for about 10-15 minutes.