Slow Roasted Prime Rib Of Beef Rib – Eye Steak Recipe

Season the Steak

Pat the prime rib of beef rib-eye steak dry with paper towels. Generously season all sides with kosher salt, black pepper, garlic powder, chopped fresh rosemary, and thyme. Allow the steak to sit at room temperature for at least 1 hour before cooking.

Preheat the Oven

Preheat your oven to 225°F (107°C). This low and slow method will ensure a tender and juicy prime rib.

Roast the Steak

Place the seasoned prime rib on a roasting rack in a baking pan. Insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 2 to 2.5 hours.

Rest the Meat

Once the desired temperature is reached, remove the prime rib from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.

Make the Au Jus

In a saucepan over medium heat, melt the unsalted butter. Add the finely chopped shallots and sauté until translucent, about 3 minutes. Pour in the red wine and scrape any browned bits from the bottom of the pan. Let it simmer until reduced by half.

Add Broth and Finish

Stir in the beef broth and Worcestershire sauce. Simmer for an additional 10 minutes. Strain the sauce through a fine mesh sieve and keep warm until serving.

Slice and Serve

Once the prime rib has rested, slice it against the grain into thick pieces. Serve the sliced prime rib with the warm au jus on the side.