PREP TIME: 10 mins | COOK TIME: 4 hrs | RESTING TIME: 15 mins | TOTAL TIME: 4 hrs 25 mins | SERVINGS: 12
Made this Slow Roasted Prime Rib on Christmas eve, and it rained compliments! My first time to make this and not the last. Perfect prime rib with a crisp crust and the highest flavour!
INGREDIENTS
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8 pounds Certified Angus Beef® brand Boneless Prime Rib Roast
1 Tablespoon Kosher salt
2 Tablespoons Olive oil
2 teaspoons black pepper freshly ground
How to make Slow Roasted Prime Rib
Step 1: With a tbsp kosher salt, salt the entire roast the day before cooking, and just sit in the fridge, uncovered, overnight.
Step 2: Prepare the oven. Preheat it to 200 degrees F.
Step 3: Coat the roast with 2 tbsp olive oil and half a tsp freshly cracked black pepper.
Step 4: On a roasting pan rack, place the prime rib roast. Place inside the preheated oven. Roast for about 4 hours or until the middle of the roast reached 120 degrees F for medium-rare. Note that the cooking time varies depending on the size of the roast. If you want a well-done roast, cook to 5 degrees below your desired temperature using an instant-read thermometer or meat probe,
Step 5: When done, take the roast out of the oven. Cover with foil and allow to rest for at least 20 minutes. Increase the oven temperature to 500 degrees F.
Step 6: When the oven temperature reaches 500 degrees F, uncover the roast, and place inside the oven. Bake for approximately 10 to 15 minutes until the roast is nicely browned and firm.
Step 7: Once done, place the roast on a cutting board, allow to rest for 15 minutes, and serve.
NOTES:
Always use a meat thermometer for a perfectly done roast.
Allow the moisture of the prime rib to evaporate that will guarantee a lovely brown crust when seared. Make sure to set the prime rib in the fridge on a sheet pan with a rack, uncovered. Do this the night before.
Remove the beef from the fridge 3 hours before roasting. Transfer on a sheet pan and keep the rib at room temperature.
Before slicing, allow the prime rib to rest for at least 15 to 20 minutes.
NUTRITION FACTS:
Calories: 1085kcal | Protein: 49g | Fat: 96g | Saturated Fat: 40g | Cholesterol: 219mg | Sodium: 884mg | Potassium: 806mg | Vitamin A: 5IU | Calcium: 29mg | Iron: 5.2mg
Ingredients
- 8 pounds Certified Angus Beef® brand Boneless Prime Rib Roast
- 1 Tablespoon Kosher salt
- 2 Tablespoons Olive oil
- 2 teaspoons black pepper freshly ground
Instructions
Step 1: With a tbsp kosher salt, salt the entire roast the day before cooking, and just sit in the fridge, uncovered, overnight.
Step 2: Prepare the oven. Preheat it to 200 degrees F.
Step 3: Coat the roast with 2 tbsp olive oil and half a tsp freshly cracked black pepper.
Step 4: On a roasting pan rack, place the prime rib roast. Place inside the preheated oven. Roast for about 4 hours or until the middle of the roast reached 120 degrees F for medium-rare. Note that the cooking time varies depending on the size of the roast. If you want a well-done roast, cook to 5 degrees below your desired temperature using an instant-read thermometer or meat probe,
Step 5: When done, take the roast out of the oven. Cover with foil and allow to rest for at least 20 minutes. Increase the oven temperature to 500 degrees F.
Step 6: When the oven temperature reaches 500 degrees F, uncover the roast, and place inside the oven. Bake for approximately 10 to 15 minutes until the roast is nicely browned and firm.
Step 7: Once done, place the roast on a cutting board, allow to rest for 15 minutes, and serve.
Notes
Always use a meat thermometer for a perfectly done roast. Allow the moisture of the prime rib to evaporate that will guarantee a lovely brown crust when seared. Make sure to set the prime rib in the fridge on a sheet pan with a rack, uncovered. Do this the night before. Remove the beef from the fridge 3 hours before roasting. Transfer on a sheet pan and keep the rib at room temperature. Before slicing, allow the prime rib to rest for at least 15 to 20 minutes.
