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perfect prime rib

Slow-Roasted Prime Rib Recipe

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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 1 bone-in prime rib roast (3 to 4 ribs, about 8 to 10 lb), bones cut and tied back on
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme leaves
  • 1 tbsp kosher salt
  • 2 tsp freshly ground black pepper

Method
 

  1. An hour before cooking, pat the roast dry. Stir together olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the roast.
  2. Preheat the oven to 250°F with a rack in the lower third. Place the roast on a rack in a roasting pan, insert a probe thermometer, and slow roast until the internal temperature reaches 120°F, about 2 to 2½ hours.
  3. Remove the roast from the oven, tent it loosely with foil, and rest for 30 minutes. Increase the oven temperature to 500°F.
  4. Uncover the roast and return it to the 500°F oven. Sear for 6 to 10 minutes until deeply browned and the crust is crackly.
  5. Transfer to a cutting board, rest 5 minutes, then cut away the twine and bone slab. Slice across the grain into ½-inch thick slices and serve warm with pan juices.

Notes

The 30-minute rest after the slow roast is not included in the prep or cook time, but it is essential for the carryover cooking and juiciness. The roast will rise about 10°F during that rest, so pulling it at 120°F lands you at a perfect medium-rare 130°F. Use a probe thermometer left in the meat so you never have to guess.