Prime Rib Recipe Slow Roast | Slow-roasted Bone-In
Easy Christmas Prime Rib Roast is a staple in winter, making it a wonderful Christmas dinner option or Holiday dinner. All you need for this bone-in prime rib recipe slow roast is a good-sized bone-in rib eye roast, fresh thyme leaves, fresh rosemary, Irish Butter, and a good meat thermometer. Make this sinfully delicious Prime Rib dinner tonight and have delicious leftovers all week!
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Equipment
- 1 Roasting Rack and Roasting Pan
Ingredients
- 5 pound Prime Rib This should make 5-6 ribs
- ½ stick of Kerry Gold Irish Butter or type of salted butter
- ½ cup Prime Rib Rub (see notes if you can only make your own) Paprika, Oregano, Celery, Garlic, Onion, Pepper, Rosemary, and Parsley seasonings.
- 1 bunch Fresh rosemary
- 1 bunch Fresh Thyme
- 32 ounces Beef Broth or Beef Stock
Instructions
- Season roast generously with kosher salt and prime Rib seasoning and add slices of butter all around the rib roast.
- Cover loosely with plastic wrap and refrigerate, for 4-6 hours or overnight if you have time. Don't wrap the plastic wrap too tight.
- Remove the roast from the refrigerator and allow the prime rib to come to room temperature on a cutting board
- Preheat the oven to 200 degrees Fahrenheit. (95 degrees C) low temperature
- In a roasting pan with a wire rack, add sprigs of fresh rosemary, thyme, and beef broth or beef stock to the bottom of the roasting pan. Place the prime rib on top of the wire rack.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 ½ hours. Remove from the oven and tent with aluminum foil; allow to rest, for about 20 minutes.
- Meanwhile, increase the oven temperature to 500 degrees F (260 degrees C).
- Once the oven has come up to temperature, uncover the rested roast and return it to the oven. Bake until well-browned, 6 to 10 minutes. Slice with a sharp knife on the fat side. Serve with creamy horseradish sauce or Au jus sauce from the bottom of the roasting pan and enjoy
Notes
🥩 Tips and Tricks to Slow Roast Prime Rib
The general rule of thumb is each pound of the roast is 1-rib. if you get a 5-pound roast, it's going to be five ribs.
Each of the ribs will generally make about 2-3 steaks which means you'll have loads of leftover prime rib. 😊
Try and pick out a marbled roast, the more marbling, the better because there is more fat.
Remove the silver skin on the rib side before roasting to make cutting it easier. Otherwise, you have to fight through that skin when you are cutting between the ribs.
Nutrition
Serving: 1RibCalories: 862kcalCarbohydrates: 2gProtein: 41gFat: 76gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 33gTrans Fat: 0.003gCholesterol: 172mgSodium: 351mgPotassium: 842mgFiber: 0.1gSugar: 1gVitamin A: 40IUVitamin C: 1mgCalcium: 34mgIron: 4mg
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