Slow Roasted Prime Rib

A sliced prime rib roast surrounded by fresh herbs.

This slow roasted prime rib recipe features a flavorful crust of garlic and fresh minced herbs. The prime rib is cooked to golden brown perfection and comes out tender and juicy every time. The perfect main course for a special occasion!

Course Main

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 439kcal

Author Sara Welch

Ingredients

12 pounds bone in prime rib roast 6 ribs
5 tablespoons olive oil
5 cloves garlic minced
4 teaspoons fresh thyme leaves minced
2 teaspoons fresh rosemary leaves minced
2 tablespoons salt
1 teaspoon pepper

Instructions

Preheat the oven to 500 degrees F.
Let your prime rib rest on the counter for 30 minutes. This allows the beef to cook more evenly.
While the prime rib is resting, tie it with twine between each rib. This holds the meat together as it roasts. Wrap the ends of the bones with foil to prevent them from burning.
Make a rub for the prime rib by mixing together the olive oil, garlic, thyme, rosemary, salt and pepper.
Generously coat the prime rib with the olive oil rub.
Place a meat thermometer in the center of the roast. Place the roast on a sheet pan or in a baking dish.
Cook your prime rib at 500 degrees F for 15 minutes to get a browned and flavorful exterior. Watch your roast, if the exterior starts to get too dark for your liking, lower the temperature of the oven to 325 degrees F.
After 15 minutes, reduce the temperature to 325 degrees F. Roast the meat until the thermometer reaches 5 degrees below your ideal temperature.
Remove the prime rib from the oven, cover it in foil and let it rest for 20 minutes.
Cut off the rib bones by holding the bones up vertically and cutting down between the bone and the meat.
Slice and serve the prime rib.

Notes

Some people remove the bones before cooking, I find that step unnecessary as the meat gets well seasoned with the bone in and I find that the bone helps add to the flavor and moisture of the roast.
If your prime rib roast comes straight out of the refrigerator it will tend to cook unevenly, so be sure to let it sit at room temperature before you put it in the oven.

Nutrition