Slow Roasted Prime Rib

This Slow Roasted Prime Rib recipe is full of flavor, tender and juicy. Also known as a Standing Rib Roast, it's one of the best cuts of beef, and usually one of the most expensive too! Once you try it, you'll never want regular roast beef again!

What is Prime Rib?

Prime Rib is one of the best cuts of beef, graded by the USDA as PRIME beef. As a result, it's an expensive cut of meat, served for special occasions like Thanksgiving, Christmas or Father's Day. Usually cooked medium-rare (like this recipe below). You don't want to mess this recipe up! The cooking time is very important!

How to Season Prime Rib

Prime Rib doesn't need any complicated seasonings. You don't want to overpower this prime cut of meat with strong seasonings. You are paying a premium for beef, simple is best.

• fresh garlic
• salt
• pepper
• fresh rosemary

How to cook Slow Roasted Prime Rib

There are a few different ways to cook a Prime Rib or Standing Rib Roast. It can be slow roasted, smoked, grilled or even in a crockpot! A thermometer is a non-negotiable to check the internal temperature so you don't overcook your roast.

My slow roasted prime rib recipe initially blasts the roast with high heat for about 25 minutes, then reducing to a lower temperature to complete the cooking process. If the Prime Rib cooks on a high temperature, the meat will not be tender.

1. Prepare your roast the night before you cook it. Pat it dry with a paper towel, and rub all over with minced garlic, salt and pepper. Place it in the fridge uncovered overnight (or at least 2 hours).
2. Bring the Prime Rib to room temperature before cooking, keep it on counter for about 2 hours.
3. Place the meat on a tray with the fat side up, and give it a blast for 25 minutes at 450°F/235°C.
4. Reduce temp to 325°F/165°C, and continue to cook uncovered for 15 minutes per pound, or 30 minutes per kilogram until you reach your desired internal temperature (as per chart below)
5. When done, cover with foil and allow to rest for at least 20 minutes, don't skip this step!

Prime Rib Roast Cooking Time

A few things can change your cooking times. If the roast is cold and straight from the fridge, it slows down the cooking process. Take the prime rib roast out of the fridge about 2 hours before, so it warms up to room temperature.

Different ovens also cook at different temperatures too. The thickness of the roast can also impact cooking time. After the initial blast of heat, it takes about 15 minutes per pound to cook the prime rib roast (generally). Here's a handy temperature chart, and as mentioned, always use a cooking thermometer!

Prime Rib Cooking Time Chart

• Rare = 110° F (43°C)
• Medium Rare = 115° F (46°C)
• Medium = 120° F (49°C)
• Medium Well = 130° F (55°C)
• Well = 150° F (65°C) *But please don't do this one!

If you choose to make a Well Done Prime Rib, it will produce a tough, dry and chewy roast, so I'd recommend using a cheaper cut of meat.

Prime Rib Resting Time

This Prime Rib Time Chart factors that the roast's temperature will rise at least 5 degrees after you remove it from the oven. Wrap the roast in foil, and again with a kitchen towel. Allow to rest for at least 20 minutes before carving.

How Much Prime Rib per Person

Some Prime Ribs are larger than others, so you will need to judge the size for yourself. As pictured in photos, 1 rib was what we served per guest. If it's huge like a Tomahawk Steak, then obviously, more people per piece served!

Usually a prime rib is sold with 3 or 4 ribs. Many recommend that each rib with feed 2 or even 3 people. However, I am a firm believer that each adult sitting at your table needs their own rib.

How to Make Au Jus for Prime Rib

Prime Rib is always served with Au Jus made from the pan juices. You can make an easy Au Jus recipe using beef stock, but pan juices always taste better.

• Strain roasting pan juices from meaty bits
• Place pan juices into a small saucepan
• Add 1 teaspoon Worcestershire Sauce
• Add Splash of port wine
• Cook on medium heat for a few minutes until it reduces

What Sauce to Serve with Prime Rib

Alongside the Au Jus, you need to make an easy Horseradish Sauce as the perfect condiment with a kick. Your guests will love this mild and sharp sauce with a kick alongside their Prime Rib Roast. Horseradish Sauce only has 3 ingredients;

• sour cream
• horseradish
• lemon juice

The other condiment I recommend for Prime Rib isn't well known outside of Eastern Europe. It's called Hren. I love making this beet and horseradish condiment. Again, horseradish is the key ingredient for Prime Rib sauces!

Try These Side Dishes with Prime Rib

• Truffle Mashed Potatoes
• Creamy Garlic Mashed Potatoes
• Roasted Asparagus with Garlic
• Brussel Sprouts with Chorizo
• Garlic Butter Green Beans

Roasted Prime Rib Recipe, tender and juicy, cooked perfectly at medium-rare. A Standing Rib Roast that's simple and delicious, ready for your next celebration of family gathering. Bon Appetit! Приятного аппетита!

Slow Roasted Prime Rib

Slow Roasted Prime Rib recipe, tender and juicy, cooked perfectly at medium-rare. A Standing Rib Roast that's simple and delicious, perfect for the holidays, Father's Day or any celebration!

5 from 10 votes

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Prep Time: 5 minutes

Cook Time: 1 hour 45 minutes

Resting Time: 20 minutes

Total Time: 2 hours 10 minutes

Course: Dinner, Main Course

Cuisine: American

Keyword: Roasted Prime Rib Recipe, slow roasted prime rib, standing rib roast

Servings: 6 people

Ingredients

• 5 lbs / 2½ kg Standing Rib Roast Prime Rib Bone-in
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic minced

Instructions

• The night before you cook your Prime Rib, Pat it dry, rub meat with salt, pepper and minced garlic. Place roast in fridge uncovered. This allows surface to dry, which helps the roast brown and maintains juiciness.
• Preheat oven to 450°F/235°C. Bring Prime Rib to room temperature (takes about 2 hours)
• Place the meat on a roasting pan, fatty side up.
• Roast the meat for 25 minutes, then reduce temperature to 325°F/165°C. Cook the meat for another 15 minutes per pound, or 30 minutes per kilogram for medium rare. Internal temperature of 115°F (46°C).
• Remove from oven, cover with foil and allow to rest for at least 20 minutes before serving. Serve with creamy horseradish sauce.

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