Slow Roasted Prime Rib

Slow roasting prime rib is one of the best ways to cook prime rib in the oven for a moist, juicy, tender roast.

This Roasted Prime Rib is marinated and infused with aromatic herbs and spices that enhance the flavor of the meat, then slow-cooked at low temperature.

It takes a while, but it is worth the time. Can’t wait till it’s done... Yummy!

My house smelled of aromatic herbs, making me so hungry. The pungent scent of roasted rosemary was so inviting.

I wish I had fresh thyme instead of powder, though.

In my backyard, I have four rosemary plants growing so well, but my tow thyme plants are just thriving with 1 tiny stem on each plant.

This slow roasted prime rib came out perfect to my taste, cooked to medium-well perfection. It's juicy, tender, and crisp on the outside.

Typically, when I make prime rib roast, I season it generously with salt alone. 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 specifically say 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 attached 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.

Tips

1. Thaw frozen prime rib roast at the bottom of the 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 the meat is well infused with the seasonings.
4. When ready to roast, remove from refrigerator and let it sit for 1 to 2 hours at room temperature. It will cook evenly when fully thawed.
5. It is a must to USE A MEAT THERMOMETER. Don’t focus on how long to cook prime rib roast; instead, rely on the meat thermometer for doneness.

Cooking temperature for slow roasted prime rib

Cook the roast according to your desired temperature for rare, medium-rare, medium, medium-well, and well-done rib roast.

I usually cook mine medium-well or well-done, but HERE IS THE TEMPERATURE FOR RARE OR MEDIUM DONENESS.

The thermometer should read  5 to 8 degrees lower than your desired doneness. For example, if you prefer a rare roast, remove the roast from the oven when the 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 the 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 ½ 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 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 the executive director of Science, Culinary, and Supply Chain Outreach at the National Cattlemen’s Beef Association, Bridger Wasser.

I respect if you like rare or medium, so please don't chastise me for preferring medium-well or well-done. I'm not alone - read the survey above!

Carving bone-in prime rib roast

After roasting, the prime rib roast is rested for 10 to 20 minutes to redistribute the juices. Once the desired temperature is reached, it's time to carve and devour this moist, juicy, and tender prime rib roast.

If the bone is already trimmed and attached with kitchen twine, remove the kitchen twine and carve.

Note: When you buy prime rib, you can request the butcher to trim and reattach the bone onto the roast with kitchen twine, or you can do it yourself.

But if bone is still attached to the roast, hold the bone with the prime rib upright. Use a boning knife and start trimming (or slicing) close to the bones following the curve until the bones are removed.

In the image above, please don't be confused, the bones are already trimmed and re-attached with a kitchen twine. I'm just showing you how you would do it, if still attached to the roast.

Note: The crusty rub will fall once you trim the bone and carve the roast. Spread the crusty rub when you serve the slices of roast.

Serving size

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

How to Slow Cook a Ribeye Roast in the Oven
Lemon Pepper Standing Bone-in Rib Eye Roast
Grilled Prime Rib Roast

Recipe

Ingredients for this Slow Roasted Prime Rib recipe was adapted from Pioneer Woman.