Slow Roasted Prime Rib
Elevate your next dinner gathering with this mouthwatering Slow Roasted Prime Rib recipe, a showstopping centerpiece that exudes effortless elegance. Featuring a tender, juicy prime rib roast infused with a flavorful herb paste made from fresh rosemary, thyme, garlic, and olive oil, this dish is slow-roasted to perfection at a low temperature for optimal tenderness. A high-heat sear creates a beautifully caramelized crust that will have everyone reaching for seconds. Whether you choose bone-in or boneless, this recipe ensures even cooking with the help of a trusty meat thermometer. Perfectly paired with classic sides like mashed potatoes or horseradish sauce, this slow-cooked prime rib is the ultimate way to impress your guests with a restaurant-quality meal that's surprisingly easy to prepare. Find out how to achieve prime rib perfection right in your own kitchen!
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Recipe Information
Ingredients
- 5 pounds prime rib roast (bone-in or boneless)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 4 pieces garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
Remove the prime rib from the refrigerator at least 2 hours prior to cooking to bring it to room temperature.
Preheat the oven to 250°F (120°C). Place a rack in a large roasting pan.
In a small bowl, mix kosher salt, black pepper, minced garlic, olive oil, rosemary, thyme, onion powder, and garlic powder to form a paste.
Pat the prime rib dry with paper towels and place it on the roasting rack in the pan. Rub the herb paste evenly over the entire roast, ensuring full coverage.
Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
Transfer the pan to the preheated oven and roast the prime rib at 250°F (120°C) for approximately 25-30 minutes per pound, or until it reaches an internal temperature of 120°F (49°C) for medium rare.
Once the desired temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 30 minutes. The internal temperature will rise as it rests.
Just before serving, increase the oven temperature to 500°F (260°C). Return the roast to the oven for 8-10 minutes to create a golden-brown crust.
Carve the prime rib into slices and serve warm with your favorite sides, such as mashed potatoes, sautéed green beans, or horseradish sauce.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 927 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
