Prime Rib Roast: The Slow-Roast Method

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Heat the oven to 200 F. Set your roasting pan across two burners on your stovetop over medium-high heat. Add the canola oil and get it smoking hot.

3. Step 3

   Then add the roast and carefully sear it on all sides, using tongs to turn it. Sear it for a total of 7 to 8 minutes until it's nice and brown all over.

4. Step 4

   Season the roast generously with kosher salt and freshly ground black pepper. For a boneless prime rib, put a roasting rack in the pan and then set the roast with the fat-side up. With a bone-in prime rib, you can skip the roasting rack and set the roast bone-side down in the roasting pan.

5. Step 5

   Insert a digital probe thermometer into the deepest part of the meat, taking care not to hit bone. Set the temperature alert to beep when the meat hits 128 F (see note below).

6. Step 6

   Roast until the temperature reaches 128 F, which will be another 2 1/2 to 5 hours, depending on the size of your roast.

7. Step 7

   Remove the roast from the oven, transfer to a cutting board, and cover it with foil. Leave the thermometer in and let the meat rest for 20 minutes.

8. Step 8

   Once you take the meat out, the temperature should nudge up to 130 F, which is perfect for medium-rare, and within 20 minutes or so it will drop back down to 120 F. At that point, it's fully rested and ready to slice and serve.

9. Step 9

   Serve and enjoy.