Slow Roasted Prime Rib

The smell of garlic and rosemary, mingling with the rich aroma of roasting beef, is practically a love language in my Texas kitchen. There’s just something about a beautifully cooked prime rib that screams celebration, family, and pure, unadulterated comfort. I’ve made this slow roasted prime rib recipe more times than I can count, tweaking it each time until I landed on this incredibly easy, foolproof method. The best part? It frees me up to actually enjoy those precious family moments. I promise, this recipe delivers a perfectly tender, juicy, and flavorful prime rib that will have everyone asking for seconds. Get ready for a truly memorable meal!

Why This Recipe Works

Let’s be honest, prime rib can seem intimidating. But this recipe simplifies the process without sacrificing flavor or that impressive presentation. It’s a winner for busy families because:

• It’s mostly hands-off: The slow roasting method means minimal active cooking time.
• Flavor is key: The simple yet impactful herb and garlic rub creates a beautiful crust and infuses the meat with incredible flavor.
• Foolproof results: I’ve perfected this method through countless tests, guaranteeing a tender and juicy prime rib every time.

Trust me, even if you’ve never cooked a prime rib before, you can absolutely nail this recipe. I’ve seen it happen in my own kitchen!

Ingredients

• 4-5 lb Prime Rib Roast (bone-in or boneless)
• 2 tbsp Olive Oil
• 4 cloves Garlic, minced
• 2 tbsp Fresh Rosemary, chopped
• 1 tbsp Fresh Thyme, chopped
• 2 tsp Kosher Salt
• 1 tsp Black Pepper

Ingredient Notes

Here’s a little more detail on why each ingredient matters and some easy swaps you can make:

• Prime Rib Roast: Bone-in or boneless works! Bone-in is said to be more flavorful, but boneless is easier to carve. I usually go for whatever looks best at my local butcher.
• Olive Oil: Extra virgin olive oil adds a nice flavor and helps the herbs and spices adhere to the roast. You can substitute with another cooking oil like avocado oil if you prefer.
• Fresh Herbs: Fresh rosemary and thyme are essential for that classic prime rib flavor. Dried herbs can be used in a pinch, but use half the amount (1 tbsp dried rosemary and ½ tbsp dried thyme).
• Kosher Salt & Black Pepper: Don’t skimp on the salt and pepper! They are crucial for seasoning the roast properly. I prefer kosher salt because it’s less salty than table salt.

Step-by-Step Instructions

Ready to get cooking? Follow these simple steps for a perfectly roasted prime rib:

Step 1: Prepare the Roast.
Remove the prime rib from the refrigerator at least 2 hours before cooking. This allows the roast to come to room temperature, which helps it cook more evenly. Pat the roast dry with paper towels. This is important for getting a good sear.

Step 2: Make the Herb Rub.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Mix well to create a paste.

Step 3: Season the Roast.
Rub the herb mixture all over the prime rib roast, making sure to coat every surface. Really massage it in there! This is where the flavor party begins.

Step 4: Slow Roast.
Preheat your oven to 275°F (135°C). Place the seasoned prime rib roast in a roasting pan, preferably with a rack. The rack allows for better air circulation and prevents the bottom from getting soggy. Roast for approximately 3-4 hours, or until the internal temperature reaches your desired doneness (see chart below).

Step 5: Check the Temperature.
Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the roast, avoiding the bone if you are using a bone-in roast. Here’s a guide for doneness:

• Rare: 120-125°F (49-52°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150-155°F (66-68°C)
• Well Done: 160°F+ (71°C+)

Step 6: Sear the Roast (Optional).
For a deeper, crispier crust, you can sear the roast after it reaches the desired internal temperature. Remove the roast from the oven and increase the oven temperature to 500°F (260°C). Return the roast to the oven and sear for 5-10 minutes, or until the crust is nicely browned. Watch it carefully to prevent burning!

Step 7: Rest the Roast.
This is crucial! Tent the roasted prime rib with foil and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Don’t skip this step!

Step 8: Carve and Serve.
Carve the prime rib against the grain into slices about ½ inch thick. Serve immediately and enjoy!

Expert Tips from My Kitchen

Here are some of my tried-and-true tips for making the best slow roasted prime rib:

• Don’t be afraid of salt: Seasoning is key! Use enough salt to really bring out the flavor of the beef.
• Invest in a good meat thermometer: It’s the only way to guarantee your prime rib is cooked to your desired doneness.
• Resting is essential: Seriously, don’t skip the resting period. It makes a huge difference in the tenderness and juiciness of the roast.
• Save the drippings: Use the drippings from the roasting pan to make a delicious au jus or gravy.
• Adjust cooking time for size: This recipe is for a 4-5 lb roast. If you have a larger roast, you’ll need to increase the cooking time accordingly. A good rule of thumb is about 30 minutes per pound at 275°F.
• Kid-Friendly Tip: My kids love dipping their prime rib in a simple horseradish sauce (store-bought is fine!). It adds a little kick that they enjoy.

Storage & Meal Prep

Got leftovers? Lucky you! Here’s how to store and reheat them:

• Storage: Store leftover prime rib in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: The best way to reheat prime rib is in a low oven (250°F) with a little bit of beef broth or au jus to keep it moist. You can also reheat it in a skillet over low heat. Avoid microwaving, as it can dry out the meat.
• Make-Ahead: You can season the prime rib up to 24 hours in advance. Store it in the refrigerator, covered, until ready to roast.

Substitutions & Variations

Want to customize this recipe? Here are some ideas:

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Garlic Herb Butter: Instead of the olive oil rub, you can use a garlic herb butter. Mix softened butter with minced garlic, chopped herbs, and salt and pepper. Rub it all over the roast.
• Smoked Prime Rib: For a smoky flavor, you can smoke the prime rib on a smoker instead of roasting it in the oven. Follow the same temperature and cooking time guidelines. (I haven’t personally tested this, but I’ve heard great things!)

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare the herb rub and apply it to the prime rib up to 24 hours in advance. Store it covered in the refrigerator until you’re ready to roast it. Taking the roast out a few hours before cooking is still recommended for even cooking.

How do I know when the prime rib is done?

The best way to know when the prime rib is done is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding the bone. Cook to your desired internal temperature (see the chart in the step-by-step instructions).

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs, but use half the amount called for in the recipe (1 tbsp dried rosemary and ½ tbsp dried thyme).

What if I don’t have a roasting pan with a rack?

If you don’t have a roasting pan with a rack, you can use a regular baking pan and place the prime rib on top of some roughly chopped vegetables (like carrots, celery, and onions). This will lift the roast off the bottom of the pan and allow for better air circulation.

How do I store leftover prime rib?

Store leftover prime rib in an airtight container in the refrigerator for up to 3-4 days.

Is this recipe kid-friendly?

Yes! Prime rib is generally very kid-friendly. My kids love it! You can serve it with their favorite sides, like mashed potatoes, roasted vegetables, or mac and cheese.

What’s the best way to reheat prime rib?

The best way to reheat prime rib is in a low oven (250°F) with a little bit of beef broth or au jus to keep it moist. You can also reheat it in a skillet over low heat. Avoid microwaving, as it can dry out the meat.

Serving Suggestions

Here are a few of my favorite things to serve alongside this stunning prime rib:

• Creamy Mashed Potatoes
• Roasted Asparagus with Lemon
• Yorkshire Pudding (if you’re feeling fancy!)
• Simple Green Salad with Vinaigrette
• Horseradish Sauce (store-bought or homemade)

For plating, simply arrange a few slices of prime rib on each plate, along with your chosen sides. Garnish with a sprig of fresh rosemary or thyme for a touch of elegance. And don’t forget the au jus!

Portion sizes will depend on your family’s appetite, but I usually aim for about 4-6 ounces of prime rib per person.

This slow roasted prime rib is more than just a recipe; it’s an experience. It’s the kind of meal that brings families together, creates lasting memories, and fills your home with the most amazing aroma. I truly hope you’ll give this recipe a try and share your results in the comments below. I can’t wait to hear how it turns out for you and your loved ones! And if you enjoyed this recipe, be sure to check out other family favorites here on FamiliesRecipes.com, and sign up for our newsletter to stay up-to-date with all the latest deliciousness. Happy cooking, y’all!

Print