Slow Roasted Prime Rib Roast

If you ever wonder how restaurants have such succulent, pink all the way through, prime rib roast, it’s because they often roast it at very low temperatures all day. This ensures that the meat is evenly pink from edge to edge when carved, rather than having only a pink center and a browner outer ring. The texture of Prime Rib done this slow-roasted way is melt-in-your-mouth! Serve with a tangy horseradish sauce (see my recipe under “Sauces”) and creamy mashed potatoes for a true restaurant experience. This recipe is adapted from “Cooks” Magazine.

TIPS: If you have not done it recently, use a portable thermometer to test your internal oven temperature to be sure it’s cooking at a low 200 degrees. Many ovens are not as accurate as you think. When you buy the Prime Rib, hopefully the butcher has cut the bones off the bottom, then tied them back on with butchers twine. If not, you should carve the bones off very close to the bones as possible then re-tie them on yourself with 3-4 strings of twine prior to cooking. This makes carving the roast much easier after its cooked. Just remove the bones, then put the bottom of the roast flat on the cutting board, and slice into thick pieces. You can coat the roast with whatever spices you like before putting in the oven, but our family tends to like garlic and olive oil the best. Because this recipe is based on internal temperature goals, and not time, having an oven safe thermometer that you can insert in the roast before cooking and leave in the whole time really helps the success of this recipe. If you have to keep opening the oven door to check the internal roast temperature, you lose a lot of heat at these low cooking temperatures.