Slow-roasted Prime Rib Recipe
Our aged USDA choice prime rib is seasoned then slow-roasted for tenderness and flavor.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Prime Rib
Remove prime rib from the refrigerator and let it sit at room temperature for about 1 hour. Preheat your oven to 225°F (107°C).
- 2
Season the Roast
In a small bowl, combine kosher salt, black pepper, garlic powder, rosemary, thyme, and olive oil. Rub this mixture all over the prime rib, ensuring it’s evenly coated.
- 3
Roast the Prime Rib
Place the seasoned prime rib on a roasting rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast (avoid touching the bone). Roast in the preheated oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 4-5 hours.
- 4
Rest the Meat
Once the desired temperature is reached, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving.
- 5
Make the Gravy (Optional)
While the roast is resting, you can make gravy. Pour the drippings from the roasting pan into a saucepan, add beef broth, and bring to a simmer over medium heat. Whisk continuously until slightly thickened.
- 6
Serve
Carve the prime rib to your desired thickness and serve with the gravy on the side.
