Slow-Roasted Prime Rib

A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.

Slow-Roasted Prime Rib
SERVINGS
6
TOTAL TIME
30 mins
Ingredients
  •  3-bone beef rib roast (about 6 pounds), preferably from the small or loin end and Prime grade
  • 3   tablespoons fleur de sel or other flaky sea salt
  • 1 1/2  tablespoons coarsely cracked black pepper
  • 1   tablespoon extra-virgin olive oil
  • 8 - 10   sprigs rosemary
  • 8 - 10   sprigs thyme
  • 10   medium cloves garlic, smashed and peeled
  • 3   tablespoons unsalted butter, cut into 1/2-inch cubes
Related Video
How to Make Oven Roasted Prime Rib

Learning how to make oven-cooked prime rib isn't difficult at all and can be a great addition to a holiday meal. It can easily be served with roasted potatoes and carrots cooked in the same pan and basted with the drippings.

Directions
1. 
Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper.
2. 
Position a rack in the center of the oven and heat oven to 325 degrees F.
3. 
Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6 to 8 minutes total. Use a set of tongs to flip the beef; be careful of splattering oil. With two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.
4. 
Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120 degrees F to 125 degrees F for rare, about 2 hours. Cook to 130 degrees F to 135 degrees F for medium-rare (about 2-1/4 hours), 140 degrees F to 145 degrees F for medium (about 2-1/2 hours). Let the meat rest at least 15 minutes before carving.
Leftovers:
1. 
For a delicious sandwich using the leftovers see Prime Rib Sandwich with Roasted-Garlic Dijonnaise.
Tip:
1. 
Fleur de sel is a premium sea salt harvested in France. You can find it in specialty stores.
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