Prime Rib Roast: The Slow-Roast Method

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  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.