Slow Roasted Prime Rib of Beef
Indulge in the decadence of a perfectly cooked Slow Roasted Prime Rib of Beef, a centerpiece dish that exudes elegance and bold flavor. This recipe showcases a bone-in 4-rib roast seasoned with a fragrant blend of minced garlic, fresh rosemary, thyme, and a touch of olive oil and butter to create a luscious crust on the outside while locking in the tender, juicy goodness within. Roasted low and slow to ensure even cooking and rich flavor, this prime rib achieves the ideal balance of a melt-in-your-mouth interior and a golden, crispy exterior. Whether you're seeking a rare or medium-rare finish, this recipe provides precise techniques for temperature perfection. Showcasing holiday-worthy flair, it’s an impressive yet approachable way to elevate your next dinner party or festive gathering. Pair it with creamy horseradish sauce or a rich red wine reduction, and serve alongside roasted vegetables or garlic mashed potatoes for a meal your guests won’t soon forget.
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Recipe Information
Ingredients
- 8 pounds prime rib roast (bone-in, 4-rib roast, approximately 8 pounds)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 6 cloves fresh garlic (minced)
- 2 tablespoons fresh rosemary (finely chopped)
- 2 tablespoons fresh thyme (finely chopped)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter (softened)
Instructions
Remove the prime rib roast from the refrigerator and allow it to come to room temperature for about 1-2 hours before cooking.
Preheat your oven to 250°F (120°C).
In a small bowl, combine kosher salt, black pepper, minced garlic, rosemary, thyme, olive oil, and softened butter. Mix until well combined to create a paste.
Pat the roast dry with paper towels. Rub the garlic and herb paste all over the roast, ensuring an even coating on all sides.
Place the roast, fat side up, on a roasting rack set inside a large roasting pan.
Insert a meat thermometer into the thickest part of the roast, avoiding the bone. This will help you monitor the internal temperature during cooking.
Roast the prime rib in the preheated oven until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium-rare, approximately 3-4 hours depending on the size of the roast.
Once the desired internal temperature is reached, remove the roast from the oven and loosely cover it with aluminum foil. Let it rest for 20-30 minutes. During this time, the internal temperature will continue to rise slightly.
Optional: To achieve a crispy and golden crust, increase the oven temperature to 500°F (260°C). Return the roast to the oven for 5-10 minutes, watching closely to avoid burning.
Carve the prime rib against the grain into thick slices and serve warm. Enjoy with your favorite side dishes and sauces!
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 623 mg | 13% | |
*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.
