Prime Rib Roast: The Slow-Roast Method
This is a super-easy technique experts use to roast a perfect medium-rare prime rib. Slow-roasting at a low temperature keeps it tender and juicy.
- Serves: 8 persons
- 1boneless or bone-in beef rib roast (trimmed and tied)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Step 1Gather the ingredients.
Step 2Heat 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.
Step 3Then 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.
Step 4Season 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.
Step 5Insert 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).
Step 6Roast until the temperature reaches 128 F, which will be another 2 1/2 to 5 hours, depending on the size of your roast.
Step 7Remove 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.
Step 8Once 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.
Step 9Serve and enjoy.