Slow Roasted Prime Rib Roast Recipe
https://easyhomemaderecipes.caThis Slow Roasted Prime Rib Recipe will make you look like you spent hours preparing in the kitchen. But we both know that isn't so. How to cook prime rib in a roaster is easier than you think and you might just impress some people along the way. Prime Rib is one of the best cuts of beef you can buy. There is no bad way to cook this. Rare, medium, well done no matter how you cook it, it will taste finger licking good.Like roasts? Try my recipe for Mom's Pot Roast, Easy Roasted chicken with Stuffing, Herb Crusted Pork Rib Roast or my Oven Roasted Lam Shanks.
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Ingredients
- 6 lbs prime rib 1 rib per 2 people (6 ribs)
- 1 tbsp salt
- ground pepper optional, amount to your preference
- ¼ cups olive oil
Gravy
- 1 cups water plus 2 tbsps or more
- 1 Beef Bouillon
- 1 tbsp corn starch you can substitute potato starch for Whole30/Paleo
- pan drippings
Instructions
- Calculate the cooking time using the chart in the notes section.
- Preheat oven to 500°℉.
- Cut the bones if you prefer. Season with salt, pepper, olive oil and any herbs.6 lbs prime rib , 1 tbsp salt, ground pepper, ¼ cups olive oil
- Place the roast on top of the bones in the roasting pan and place in oven to cook for 15 minutes at 500°℉. (uncovered)
- After 15 minutes reduce oven to 325 degrees. Using a thermometer check the roast in half way through cooking time and then every half hour thereafter.
- Once it has reached the internal temperature you desire, remove from oven and let rest for 30 minutes.
Gravy
- While the roast is resting, warm up one cup of water in a small saucepan, add a beef bouillon cube and some pan drippings. Bring to just about boiling. In a small cup add the starch and a little bit of water just to create a runny paste. Add starch mixture and bring to boil until mixture thickens to your liking.1 cups water, 1 Beef Bouillon, 1 tbsp corn starch, pan drippings
- Serve gravy with roast.
Notes
Cooking Time
| Initial Cooking 500°F/260°C | Rare 325°F/163°C | Medium 325°F/163°C | Well Done 325°F/163°C | Resting Time |
|---|---|---|---|---|
| 15 mins | 15 mins per 1 lb | 17 mins per 1 lb | 19 mins per 1 lb | 30 mins |
| 15 mins | 15 mins per .454 Kg | 17 mins per .454 Kg | 19 mins per .454 Kg | 30 mins |
Beef Internal Temperature Reference
| Rare | Medium-Rare | Medium | Well Done |
|---|---|---|---|
| 120ºF/49ºC | 130ºF/54ºC | 140ºF/60ºC | 165ºF/74ºC |
Top Tip
It's really important to allow your prime rib roast to rest once it's removed from the oven. It allows for the roast to maintain the juices that would otherwise drip out of the roast if you immediately cut into it resulting in a much drier piece of meat.Nutrition
Serving: 1Calories: 720kcalCarbohydrates: 1gProtein: 31gFat: 65gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 30gCholesterol: 137mgSodium: 764mgPotassium: 505mgFiber: 0.05gSugar: 0.05gVitamin A: 1IUCalcium: 19mgIron: 3mg
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