Low and Slow Prime Rib

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The simplest, most fail-safe version for cooking a Prime Rib - boneless or bone-in. If there are ribs, they can be removed and made into a Prime Rib Gravy which I have done here.

Prep Time:
15 mins
Refrigerate Time:
1 day
Roast Time:
1 hrs 20 mins
Stand Time:
20 mins
Total Time:
1 day 1 hrs 55 mins
Servings:
4

Low and Slow Prime Rib – Sorry, Method X, But We Had a Great Run

We all love the conveniences of modern technology, especially when it comes to kitchen equipment, and appliances, but every once in a while, by making things better, they make something worse. A perfect example would be the fan inside my oven that cools it down after it's turned off. It's a fine feature, but highly problematic when it comes to our critically acclaimed "Method X" Prime Rib technique.

If you're not familiar, you can check out the video for details, but it involves cooking the meat at 500 F. for a certain amount of time based on the weight of the roast. Then the oven is turned off, and not opened for 2 hours. The meat slowly finishes cooking, and once done, it's a thing of pure beauty. Unless, the oven is cooled with a fan, in which case the meat will be raw. So, I decided to post this low and slow method as an alternative.

This is about as fail-proof as it gets. After seasoning, and "dry aging" the meat for a few days in the fridge, we butter, re-season, and pop the meat into a 300 F. oven until it reaches the internal temp we want. That's it. I usually pull mine at 115-120 F., which after resting, covered for about 20 minutes, will be a perfect rosy pink. But whether you want yours on the rare side, or something closer to medium-well, this dead simple method will work for you, which is why I hope you give it a try soon (especially if you just bought a new oven). Enjoy!

Ingredients

  • 5 pounds prime rib roast

  • 1 tablespoon kosher salt

Butter Rub:

  • 2 tablespoons very soft unsalted butter

  • 1 tablespoon kosher salt

  • 2 teaspoons freshly ground black pepper

  • teaspoon cayenne pepper

Directions

  1. Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.

  2. Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).

  3. Preheat the oven to 300 degrees F (150 degrees C).

  4. Transfer roast into a roasting pan, preferably on a rack.

  5. Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.

  6. Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.

  7. Drippings from the pan can be deglazed with broth or water, and served alongside meat.

    Prime Rib
    Chef John

Nutrition Facts (per serving)

2152 Calories
196g Fat
1g Carbs
90g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 2152
% Daily Value *
Total Fat 196g 252%
Saturated Fat 86g 432%
Cholesterol 429mg 143%
Sodium 3176mg 138%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 90g
Potassium 1451mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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