Slow Roasted Prime Rib is one of the best way to cook prime rib in the oven for moist, juicy, tender roast.
This Roasted Prime Rib is marinated and infused with aromatic herbs and spices that is so flavorful and slow cooked at low temperature.
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It takes a while but it is worth the time. Can’t wait till it’s done………… Yummy!
My house smelled with aromatic herbs and it was making me so hungry. The pungent scent of roasted rosemary was so inviting.
I wish I had fresh thyme instead of powder but I would rather use this than running unnecessary errand.
In my backyard, I have 4 rosemary plants growing so well but my 2 thyme are just thriving with 1 tiny stem on each plant.
This Slow Roasted Prime Rib came out perfect for my taste cooked medium well that is juicy, tender and crisp on the outside.
Normally, when I make prime rib roast, a generous amount of salt is all I season it with. A good cut of meat doesn’t really need much seasoning but once in a while, I like to change it up with some rub.
Is Prime Rib The Same as Rib Eye Roast?
Yes, Prime Rib Roast is the same as Rib Eye Roast, Standing Rib Roast or Beef Rib Roast. So don’t confuse yourself if it doesn’t say specifically Prime Rib Roast. For example, it might be labeled “USDA Prime BN IN Rib Eye Roast”. “BN IN” means bone-in.
Pay attention though to the label’s description. It should be USDA Prime, not USDA Choice. Prime is a better cut than Choice.
For a few dollars more, get the Prime cut if you have the budget.
Don’t get me wrong, USDA Choice is a good cut of meat and I cook with that too.
The roast is either bone-in or boneless. You can roast prime rib with bones attach or request the butcher to trim the bones, then tied back onto the roast with kitchen twine. You can do it yourself before roasting or after roasting.
It is easier to roast with bones so it can stand. This is why it is called Standing Rib Roast.
(1)Thaw frozen prime rib roast at the bottom of refrigerator for 2 days.
(2) Generously season with salt but not too much.
(3) Marinate prime rib roast in the refrigerator uncovered for at least half a day or overnight so meat is well infused with the seasonings.
(4) When ready to roast, remove from refrigerator and let it sit for 1 to 2 hours in room temperature. It will cook evenly when fully thaw.
(5) It is a must to USE A THERMOMETER. Don’t focused on how long to cook prime rib roast instead rely on the thermometer for doneness.
Cooking Temperature for Slow Roasted Prime Rib
I usually cook mine medium-well or well-done but HERE IS THE TEMPERATURE FOR RARE OR MEDIUM DONENESS.
Thermometer should read 5 to 8 degrees lower your desired doneness. For example, if you prefer a rare roast – remove roast from oven when thermometer reads 115 degrees F.
Note: Roasted prime rib will continue cooking when resting.
Sear prime rib roast at 450 degrees F for 20 minutes then lower temperature to 300 degrees F until cooked.
Rare 120 – 129 deg F about 2 to 2 ½ hours.
Medium Rare 130 – 134 deg F about 2 ½ to 3 hours.
Medium 135 – 144 deg F about 3 to 3 1/2 hours.
Medium Well 145 – 154 deg F about 3 ½ to 4 hours.
Well Done 155 – 164 deg F about 4 hours or so.
I got a comment with 1 rating for cooking mine medium well, that’s how I like it. I can’t fathom someone has the time to leave a comment about how I should cook my roast.
This is the reason why I love prime rib or rib eye, it is well marbled and can tolerate medium well doneness that is still juicy and tender.
Plus, I have every right to prepare it however I like it to enjoy this delicious meat!
Here’s a 2020 Survey regarding Steak Doneness.
The recent survey, conducted by the National Cattlemen’s Beef Association, found that the majority of Americans prefer their steaks grilled, but shockingly the majority also claimed to eat their steaks either well done or medium well. “There isn’t just one right way to cook steak. One of the reasons beef is the perfect choice for summer grilling is its great versatility,” said executive director of Science, Culinary and Supply Chain Outreach at the National Cattlemen’s Beef Association, Bridger Wasser.
Slow Roasted Prime Rib
- 1 5.69 pounds USDA prime rib roast bone-in
- 2 tablespoons olive oil
- 2 1/2 - 3 tablespoons kosher salt
- 2 tablespoons peppercorns tri-color or any peppercorns, crushed
- 1 ¼ sprig rosemary remove stem
- 1/2 teaspoon thyme powder add another 1/8 teaspoon, if you like or use 1 ¼ sprig fresh thyme
- 1/4 cup garlic minced
- Transfer frozen prime rib roast at the bottom rack of refrigerator and thaw for 2 days.
- Make the rub. Combine kosher salt, crushed peppercorns, rosemary leaves, thyme powder and garlic.
- Brush prime rib with olive oil then spread the rub all over roast. Pat slightly so rub sticks to meat.
- Place in a container uncovered and return to fridge to marinate for ½ a day or overnight.
- Before roasting, remove from fridge and have it sit in the kitchen counter for 1 to 2hours to come to room temperature to cook evenly.
- Insert thermometer from the side to the center of meat not touching the bones.
- Pre-heat oven at 450 degrees F. Place uncovered prime rib roast at middle rack and sear for 20 minutes.
- Set temperature at 300 degrees F after 20 minutes. Cook until thermometer reads 5 to 8 degrees lower your desired doneness. Note: When removed from oven and resting, prime rib roast will continue cooking.
- Don’t follow the time instead rely on the thermometer temperature. I only provided the time so you have an idea how long it might take to cook.
- For rare ribeye roast, cook for 2 to 2 ½ hours with internal temperature of 120 degrees F.
- For medium to medium-well ribeye roast, cook for 3 to 4 hours. Internal temperature should reach between 135 - 145 degrees F.
- For well-done ribeye roast, after 4 hours cover it with heavy duty foil. Continue baking for another ½ to 1 hour, depending on how well-done you like it. Internal temperature should reach 160 degrees F.
- Note: Oven temperature varies, so adjust cooking time accordingly.
- d. Remove from oven, if ribeye roast is uncovered, cover and let it sit for 10 to 20 minutes to rest. Roast will continue cooking so check thermometer until it reaches your desired doneness.
- e. Crusty rub will fall once you start carving. If bone is attached with kitchen twine, remove twine. Typical prime rib serving is ½ inch but you can slice thicker.
- If bone-in and attach, hold bone with prime rib upright. Use a boning knife, start trimming (or slicing) close to the bones and follow the curve until bones are removed.
- Note: When you buy prime rib, you can request butcher to trim and reattach bone onto the roast with kitchen twine or you can do it yourself.
- For Servings: Slice on the widest area ½ inch or thicker.
Carving Bone-in Prime Rib Roast
After roasting, prime rib roast is rested for 10 to 20 minutes to redistribute the juices. Once desired temperature is reached, time to carve and devour this moist, juicy and tender prime rib roast.
If bone is already trimmed and attached with a kitchen twine, remove kitchen twine and carve.
Note: When you buy prime rib, you can request butcher to trim and reattach bone onto the roast with kitchen twine or you can do it yourself.
But if bone is still attached to roast, hold the bone with prime rib upright. Use a boning knife and start trimming (or slicing) close to the bones following the curve until bones are removed.
Note: The crusty rub will fall once you trim the bone and carve the roast. Spread crusty rub when you serve the slices of roast.
Typical prime rib serving is ½ inch but you can slice thicker.
Servings: Slice with a bigger knife on the widest area ½ inch or thicker.
Try Other Delicious Rib Roast for the Holidays
Ingredients for this Slow Roasted Prime Rib recipe was adapted from Pioneer Woman.