16oz Slow Roasted Prime Rib Recipe
Make 16oz Slow Roasted Prime Rib Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Seasoning
Optional Sides
Method
Preparation
- 1
Prepare the Prime Rib
Take the 16 oz Prime Rib Roast out of the refrigerator and let it sit at room temperature for at least 1 hour before cooking. This will allow for even cooking.
- 2
Preheat the Oven
Preheat your oven to 250°F (120°C). This low roasting temperature will help to tenderize the meat.
- 3
Season the Meat
In a small bowl, combine the kosher salt, black pepper, garlic powder, and chopped fresh rosemary. Rub the mixture all over the prime rib roast. Drizzle the olive oil on top and rub it in to coat the meat evenly.
Roasting
- 4
Roast the Prime Rib
Place the seasoned prime rib roast on a roasting rack in a shallow pan. Insert a meat thermometer into the thickest part of the roast, avoiding the bone. Roast in the preheated oven for approximately 2 to 2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 5
Rest the Roast
Once the prime rib reaches the desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes. This allows the juices to redistribute and keeps the meat juicy.
Serving
- 6
Slice and Serve
After resting, use a sharp knife to slice the prime rib against the grain into thick slices. Serve with horseradish sauce and au jus on the side if desired.