Easy Slow Cooked Prime Rib Roast | The Frugal Chef

This perfect easy slow roasted prime rib roast is cooked very slowly in a low temperature oven and then seared at the end. The final result is a melt-in-your-mouth, to die for piece of meat which you can enjoy anytime of the year.

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Serves eight
1 prime rib roast – I used 3 bone-in about 7 pounds (3 kilograms)
1 ½ cup beef broth
1 large onion – sliced
2 garlic cloves – smashed
6 to 8 thyme sprigs
½ cup red wine
Salt & Pepper

Generously season both sides of the roast with salt and pepper and place it in a roasting pan bone side down.

Place the pan into the refrigerator overnight. Do not cover it.

The following day – remove the pan form the refrigerator and allow the meat to come to room temperature between 45 to 60 minutes.

Preheat your oven to 200 F (93 C).

Remove the rack with the roast from the pan and add ½ cup of the broth, onion, garlic and thyme to the bottom of the pan. Place the rack with the roast on top (make sure the beef is not sitting on the broth) and place it in the oven for 3 to 4 hours until it is medium rare – 125F (51 C). Do not cover your roasting pan.

Once your roast reaches the 125F (51C) remove it from the oven and tent the pan with aluminum foil. Allow the roast to sit for 20 minutes on the counter top.

While the roast rests turn your oven up to the maximum temperature it will allow you.

Add the remaining broth and red wine to the bottom of your roasting pan and return the roast to the very hot oven. Allow it to brown for 5 to 8 minutes – take it out as soon as it has a nice brown crust.

Remove the roast on to a cutting board and place the roasting pan over two burners on your stove. Scrape the bottom of the pan and reduce the sauce by about 1/3rd. Pass the sauce through a sieve and keep warm.

Carve the roast in the same direction the bone is. I like cutting mine about an inch thick. Serve with the au-jus and any other sides you like. This goes beautifully with mashed potatoes and veggies.

Music by Sebastian Jacobs

[christophernyland]

Nice job! its the way ive done rib roasts for the last few years this way...comes out melt in your mouth tender and super flavorful!

[frances]

I used this method for my last year's Christmas dinner. I cooked till the internal temperature to 130F. It was great, meat is tender, pink color all around and didn't have dryer, dark ring around the steak.

[Gratefulheartever]

Making this right now.  Only thing I did different is not put it in the refrigerator overnight because I only saw the video this morning.  Ummm smells heavenly....can't wait!!  Thank you Mary Ann!  Merry Christmas!

[Ray-kusj]

You did a good job on this video. I recently have been into low temperature cooking, and have had great results with both roast and ribs. Keep up the good work. Ray

[jackpearsall]

I've used this recipe for Frugal Chef is WAY too will NEVER use another method after trying this!!
This is truly like throwing a party for Your taste buds! ☺

[jeffozimek]

Definitely going to try this! Been watching other videos and definitely like how clear to follow yours was! Only thing I may amend with my attempt is adding a last second herb rub right before blasting it for the final sear.

[crodriguez]

Beautiful! I'm going to cook my prime rib roast exactly like this tomorrow. Thank you!

[Dawt_Calm]

Low and slow is the way to go, this is true because it rhymes you know.

[kittybumbum]

The ONLY way to cook Rib Roast... Every time it comes out it beautifully and juicy.

[AussieAngeS]

I have to make this Maryanne, it looks fabulous.

[openureyes]

Dry aging a prime rib roast now. Will be trying this recipe when its ready. Bettin it will be perfect..!!

[dreababygillylan]

Thanks for the video. I'm preparing for Thanksgiving and this seemed very helpful!

[maradi]

I will definitely fellow this steps the next time I cook prime rib.Looks delicious.Thanks for the recipe.

[smug]

The absolute worst prime rib I ever had was at 'Bugys' in the El Cortez. Damn thing was so tough you couldn't chew it. I almost choked on it. I think I paid around 26 dollars with a beer. The best Prime Rib I ever had was at Tony Roma's in the Fremont Casino. It was only $8.95 but it was damn good. Only thing is to get it for that price you have to force feed yourself at 4:30 PM in the afternoon. But get there early because the line starts forming at 4 o' clock. Bunch of blue hairs, and people in wheel chairs that will run over your foot if your not careful.

[deoblo]

looks delicious going to try it for Christmas thanks for sharing .... I liked and subbed

[Jaapie]

Hi nice video - I have been contemplating the low and slow method and have been watching "sous vide without the sous vide equipment" videos. So I have a chuck roast which because of it's muscling is supposed to be tough and all videos mention cooking it for ages. My question is simply this - do you think if I go at a lower temperature for longer I will get a good result?

[janinecox]

I would put potatoes and onions on the bottom of that roasting pan to not only roast but for them to absorb that wonderful pan juices!

[BradThomas]

Looks amazing! Going to try it out on Sunday. Question for ya. I've never done the high temp roast after the primary bake. I always thought the purpose of doing the high temp roast before the primary bake was to keep in all the juices inside.

[loveistruth]

If you don't like rare prime rib you can take a slice and put it in a pan with with a little of the gravy. On medium-low for a minute or two and it will take the pink out

[angelabaiers]

More onions & celery for gravy. Slightly cooked longer. Yum.