Slow Roasted Prime Rib
by AMANDA BIDDLE https://stripedspatula.com/slow-roasted-prime-rib/

(beef)

Slow Roasted Prime Rib
Slow Roasted Prime Rib


Prep Time: 10 hours (for over night seasoning.)
Inactive:
Cook Time:

HOW SHOULD I ASK FOR THE PRIME RIB TO BE CUT?
When I buy prime rib, I like to ask the butcher to cut the roast from the loin end of the rib section (also known as the “first cut”), as opposed to the chuck end (the “second cut”). This is a personal preference; the loin end is typically a bit less fatty (though, still well-marbled) and more tender.
To make serving easier, I also ask the butcher to cut the meat off of the bones and tie it back on for roasting, as has been done here. When ready to serve, just snip away the twine, lift the meat from the bones, and carve.

HOW MUCH PRIME RIB SHOULD I BUY?
As a general rule, I plan on 1 pound per person when buying prime rib on the bone. You can expect to serve 2 adults per rib.

HOW SHOULD I SEASON PRIME RIB?
I like to keep it simple with a generous coating of sea salt and freshly-cracked black pepper. To encourage a great crust, I season the meat the night before roasting, and let it stand uncovered in the refrigerator to dry a bit.

Ingredients

6 to 12 pound standing rib roast (bone-in prime rib)
kosher or sea salt
freshly-cracked black pepper
Roasted Garlic Horseradish Cream Sauce

Instructions
Hold the salt until after the roasting.
  1. For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
  2. The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
  3. Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
  4. Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up.
  5. Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours. This works out to approximately 18 min per pound. (For a 4.64lb roast = 84 min. for rare.)
  6. Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
  7. Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
  8. Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.
The Reverse Sear method flips the process. After first slow roasting the meat @ 250°, the meat is rested, then seared at 500° just for a few minutes before serving.