There are many ways to cook a prime rib but I know I prefer method that cooks it low and slow. This recipe is convenient for when you need the oven for other dishes during holiday cooking as the slow cooked roast comes out and rests 45 minutes before the final reheating, which allows you to use the oven during that time. Also the resting period allow the roast to reabsorb its juices and slowly gain more internal temperature. This recipe will give you a medium-rare prime rib, however if you have guests who prefer it medium, the pieces closer to the ends will be closer to that.
TIPS: If you prefer your roast cooked more than medium rare, extend the initial cooking time until the internal temperature is closer to 125 degrees before removing the roast from the oven. It will gain another 10-12 degrees and will end up closer to 135 degrees for medium. The final cooking time for 5-10 minutes is only intended to brown the outside a bit more, not to continue cooking the roast as it will still be hot inside even after the 45 minute rest.
Christmas Slow Roasted Prime Rib
Ingredients
- 7-8 lb bone-in Prime Rib Roast with bones removed and tied back on
- kosher salt
- pepper
- olive oil or clarified butter
- 4-5 cloves minced garlic
- soft butter
Instructions
18-24 hours ahead:
- Place the prime rib on a wire rack on a cookie sheet. Heavily salt the prime rib and place uncovered into the refrigerator for 18-24 hours.
- Remove prime rib from refrigerator 1 hour before baking to allow it to come closer to room temperature before cooking.
Time of Cooking:
- Preheat oven to 250 degrees (not convection).
- Mix together butter or olive oil with minced garlic. Spread mixture all over the roast. Pepper the entire roast.
- Place roast uncovered into the preheated oven, with an oven-safe thermometer placed halfway through the roast, at the lower 1/3 of the roast closer to the bone, but not on the bone.
- Roast until internal temperature is 115-120 degrees for medium-rare (about 4 hours for a 7-8 lb roast, or about 2 1/2 hours for a 5 lb roast). Remove from the oven, tent with foil, and let rest for 45 minutes, leaving thermometer in. (The roast will gain about 10-12 degrees while resting).
- Heat oven to 450 degrees. Brush some soft butter over the roast and put back into the oven about 5-10 minutes to further brown the outside of the roast.
- Remove from oven and it's ready to slice. Slice into 1/2 inch to 1 inch slices. (No resting time necessary as it's already rested).
- Enjoy!