Slow Roasted Prime Rib Recipe

5 from 1 vote

This slow roasted prime rib recipe guarantees juicy, tender results. Dry brine overnight, slow roast, then sear. Easy method, stunning results!

Cook Time6 10

Dry-Brine Time1

Total Time1 6 10

Course: Main Course

Cuisine: American

Keyword: beef, Christmas, dinner party, Easter, holiday, oven roasted, prime rib, reverse sear, ribeye

Servings: people

Calories: 597kcal

7 pounds boneless rib roast
5¼ teaspoons Diamond Crystal kosher salt ¾ teaspoon per pound for boneless or ½ teaspoon per pound for bone-in
1 teaspoon freshly ground black pepper

Trim the fat down to ¼ inch thickness, if needed. Using butcher string, tie the rib roast, spacing the strings about an inch apart from each other to promote even cooking.
Apply the salt and pepper on all sides of the roast.
Place the rib roast fat side up on top of a wire cooling rack placed over a foil-lined cookie sheet.
Store, uncovered, in the refrigerator for 18 to 48 hours.

Place the oven rack in the center of the oven and preheat to 175℉.
Place the probe of a wired meat thermometer into the center of the roast, preferably into a cut side. Avoid any fatty areas that will provide an erroneous temperature reading. Set the high-temperature alarm to 130℉ for a medium cooking temperature for beef.
Place the rib roast in the oven to cook until it reaches 130℉ internal temperature. Estimated time is 5½-6½ hours. If you have an instant-read thermometer, use it to recheck the temperature. Remove the roast from the oven. The internal temperature will go up 4-5℉ after removing it from the oven.
If you have other side dishes to cook in the oven, place the roast towards the back of the stove, covered, to stay warm while you cook the sides.
Increase the oven temperature to 500℉.
Remove the thermometer probe, then return the roast to the preheated oven for 7-10 minutes to sear the outside. Be careful of the splattering oil when removing the roast.
The prime rib roast is ready to serve. No resting time is needed. Remove the butcher twine and slice against the grain.

Here is how much salt is needed to dry brine:

- Boneless rib roast = ¾ teaspoon of Diamond Crystal kosher salt per pound

- Bone-in rib roast = ½ teaspoon of Diamond Crystal kosher salt per pound

Cook by temperature rather than time. Cook time is about 175℉ is 5½-6½ hours.

Prefer more well done? Here are the temperatures to pull the roast from the oven before searing:

Medium-Well: 140℉

Well-Done: 150℉

The temperature will continue to increase by 4-5 degrees.