Slow Roasted Prime Rib

Step 1

For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.

Step 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).

Step 3

Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.

Step 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.

Step 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.

Step 6

Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.

Step 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.

Step 8

Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side.