Slow-Roasted Prime Rib - How to Make The Easiest Way

Spending $100 on a cut of meat and then ruining it at home is a prospect that scares many people away from cooking prime rib for dinner parties. In this video recipe, Christine Gallary from the CHOW Test Kitchen walks you through our simple Slow-Roasted Prime Rib recipe, guaranteeing you'll impress your friends and family next time they come over for dinner.

The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!

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[jeffnelson]

Used this recipe for Thanksgiving 2020. I bought a 12 pound $300 Prime Rib and after watching countless videos on cooking it this was the only method that made sense. I slathered olive oil on it, buried it in Montreal Steak Seasoning, slow roasted at 225 for 5 hours until it hit 123 degrees, let it rest for 30 minutes, then 500 degrees for 15 minutes and served. OMG! AMAZING! Thank you for your video. Now my wife won’t divorce me for buying such an expensive hunk of meat. 😄😋

[josephs.]

I am not one who usually comments but I just made a roast for Thanksgiving and I felt it necessary. I followed the directions as given to the letter and my roast came out absolutely perfect.  Several people stated they felt it was the best roast they ever had and everyone wanted my step by step instructions. Even the end cuts came out great which is definitely unusual. I will always cook my rib roasts using this method from now on. Thanks so much for this helpful and easy to follow video!

[MQL]

I've been cooking my prime rib like this for years now. Haven't changed a single thing as far as the directions and instructions. This is foolproof as long as you follow instructions and pull out the roast when it's 120 to rest. This method is perfect and easy. Thank you so much.

[fdnygolf]

THIS IS THE ONLY WAY! at long last someone got it right.
THANK YOU SO MUCH

I used this method for Christmas dinner and it worked out 100%. The most important thing to do is to take the roast out of the refrigerator a couple of hours before roasting.

[mikeramirez]

16 pound Rib Eye Roast @ 210 degrees F. Removed @ 120 degrees after 4 hours. Let rest for about 1 hour and some change. Temperature rose to 129 during rest time . Put back in at 500 degrees for 10 minutes. Came out juicy, medium rare at big end medium well at small end. Very tender. Used chives, rosemary, paprika, pink himalayan salt, , butter, and black pepper to season before roasting. Overall very satisfied with the way it came out.

[_morgoth_]

I always reverse sear my steaks. Reverse searing a rib roast turned out to be amazing as well. I had an 8.5 lb roast and unfortunately didn’t have 6+ hours to cook it. So I cooked it at 300 degrees instead. Took 3.5 hours to get to 120 degrees in the center. Took it out and let it rest for a little over an hour. By the time I was about to put it back in the oven, the inside had reached 132. Perfect! I put it in the oven at 450 for 7 minutes and then took it out. Internal temperature was down to 130. Outside was nice and dark.

The roast turned out perfect. Everyone loved it and wanted to know how i cooked it.

Anyways, the seasoning I used was just Montreal Steak seasoning and garlic powder. I let that sit on the roast overnight.

Best part about the reverse sear, you don’t get all that smoke from the oven doing it the normal way where you have it at 500+ degrees for an extended period of time before letting the residual heat continue to cook the inside.

[lindamiriamjellings]

I just wonder why people have negative comments when some one is offering up help..
some dummies in the world.. thank you for your help, will do this tomorrow..

[Petlover]

I followed your steps tonight, it tuned out "PERFECT". It is 7.18lbs and is so tender and is even better than some of the restaurants that I have been. It did take more than 5 hours to cook but it is worth it.

[johnschroeder]

I just finished dinner with friends and family following your recipe for prime rib. It was a $138.00 piece of meat and it came out beautiful. It’s the first one I’ve ever cooked and after exploring a hundred recipes on YouTube, Pinterest, and All Recipes, I’m so glad I used yours. It made sense and our guests loved the seasoning. Thanks so much for what became a wonderful Prime Rib dinner.

[Randomclips]

Best recipe ever!! Comes out perfectly all the time!!! 💯💯💯 I've used this recipe over 8 times now. Perfect all the time.

[VictorySpeedway]

Third year in a row I'm doing this. It was INCREDIBLE last year and the year before! Thanks!

[retrocny]

I'm in the process of cooking mine right now this way. I've done the high heat method where you put the roast in at 500, for 5 minutes per pound, then turn the oven off and let it sit for 2+ hours, etc. And it worked decently but my oven isn't the greatest at maintaining a seal so it never gave me the results I wanted. This time, I've taken the rib roast, let it get to room temperature, coated generously with salt&pepper plus a layer of butter, salt, pepper and garlic on top of that, and it's in the oven now at 250 degrees. Once it hits 115-122F or somewhere in that area, it's coming out getting wrapped in tin-foil and resting for as long as it takes for my oven to hit it's max temperature...then hopefully all it needs from there is about 10 minutes to get a nice crust. Ideally the roast will be 130F internal when it comes out. I've heard a lot of great things about the reverse sear method.

[caseypons]

Nice to see more people doing standing rib roasts with what most people would say is the reverse temperature cooking method, as opposed to the high heat during the initial cooking stage and then lowering the temp through the final stage.
Preheated 200 degree oven, roast until 120, rest for an hour,  500* blast at the end.

My last roast I also turned on the broiler element 4-6 in from the exposed meat surface and (carefully) moved the roast around while watching it, so as not to expose any one section for too long. This gives a very crispy exterior in less than about 4 min total, and the resulting internal temp is still around 120-122 as per my internal target temp.

And, as you say, no resting required before slicing.
Thanks Chow, for sharing. 

[Canadianbatgirl]

I used this method for our Christmas prime rib and it worked like a charm. I will always use this method from now on. Highly 🤗🤗🤗❤️

[KiniAlohaGuy]

I can vouch for this slow and low cooking method. Salt & Pepper the roast overnight uncovered refrigerated. Allow roast to warm to room temp before cooking. OR IT WON'T WORK. Heat oven no more than 225F (170C). Slow and low is the Best way to cook a Prime Rib Roast [Beast]! Use a Meat Thermometer to pull it out at 120F (49C). Rest it for 30-45 minutes. Then blast it in the end at 500F (260C) for 8-10 minutes. I've done it twice with extraordinary delicious results. Tender rare meat with a great crust. Plus the pan drippings after are better for Au Jus gravy. The leftovers are great for next day French Dip sandwiches with the Au jus. Just perfect.

[VictorySpeedway]

I used your method last year for Christmas dinner. Since then, I've watched a dozen other "experts" cook their roasts, just to see if there was something better.


There isn't. This is my GO TO method for cooking a perfect standing rib roast.


Thank you, Thank You, THANK YOU!!!

[jimsievert]

It was my first attempt and really enjoyed it. I would cut back my cooking time during the process to leave a little rarer and leave the my probe in during the final searing.

[boblangford]

I used this recipe just a few days ago for Christmas, and I was very pleased. I actually cooked two 3-bone roasts, as this store didn’t sell a full 7-bone roast. One weighed 7.1 pounds and the other weigh 6.2 pounds. I cooked the bigger one to medium rare and the smaller one to medium. What I liked the most about slow cooking these roasts was the way there were hardly any drippings at all in the pans. The beef retained its juices so well using this method.

So, I pulled the big one out when its internal temperature was 120 degrees. It only took 3 hours and 50 minutes to reach that temperature while cooking at 200 degrees. I had to cook the smaller one for about 10 more minutes so it could reach 130 degrees, for medium. I had to rest them for about 2.5 hours, because people weren’t ready to eat dinner yet. I thought it would take longer than 3 hours and 50 minutes to cook. I thought it would be closer to 5 hours. But no matter, resting the roasts for 2.5 hours did not compromise its taste.

After resting, I blasted them with heat at 450 degrees for 10 minutes. I thought it tasted very good, but I probably could’ve cooked the smaller one a little bit longer. The big one was a perfect medium rare. The smaller one, I wanted it to be medium, but it was almost exactly the same as the big one. I think for medium, you need to cook it until the internal temperature reaches at least 135. That’s the only thing I would change - cooking the small one a little bit longer to reach medium. Other than that, it was great, and I’d definitely try this recipe again.

[VictorySpeedway]

Followed your instructions for Christmas dinner.

WOW!!!

Roast was the best anyone ever had. Compliments all afternoon / evening.

Many thanks!!!