Slow-Cooked Prime Rib

Ingredients:

  • 1 3-bone prime rib roast (7–8 lbs)

  • Kosher salt (use a lot—it’s a big roast)

  • Freshly cracked black pepper

  • Optional: garlic cloves, fresh rosemary, and thyme (optional for rubbing)

Instructions:

  1. Dry Brine (Optional but Ideal):

    • The night before, pat the roast dry and generously coat it with kosher salt (about 1 tsp per pound).

    • Place the roast on a wire rack set over a baking sheet and refrigerate, uncovered, overnight. This dry brine seasons the meat deeply and enhances tenderness.

  2. Prepare the Roast:

    • Remove the roast from the fridge 1–2 hours before cooking to bring it to room temperature.

    • Season with black pepper and optional garlic/herbs if desired. Don’t add salt—it’s already brined.

  3. Slow Roast:

    • Preheat your oven to 225°F (107°C).

    • Place the roast fat-side up on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.

    • Roast slowly until the internal temperature is 120°F (49°C) for medium-rare. This will take 3–4 hours for a 7–8 lb roast.

  4. Rest:

    • Remove the roast from the oven and tent loosely with foil. Let it rest for 30–40 minutes. This rest is crucial—juices redistribute, and the meat continues to rise slightly in temperature.

  5. Reverse Sear:

    • Raise the oven to 500°F (260°C).

    • Place the rested roast back in the oven for about 10 minutes until the exterior is deeply browned and crisp.

    • Alternatively, sear all sides in a smoking-hot cast iron skillet with a bit of oil for 2–3 minutes per side.

  6. Final Rest & Carve:

    • Let the roast rest again for 10–15 minutes after searing.

    • Carve into thick slices (about 1.5 inches for big portions) and serve.

Chef Tips:

  • Meat Thermometer is Non-Negotiable: Use a leave-in thermometer for precision. For rare, pull at 115°F; for medium-rare, pull at 120°F.

  • Juice Loss Management: Don’t skip resting. Cutting too soon will release the juices.

  • Serve with a Sauce: Whip up a horseradish cream sauce or red wine jus for a luxurious touch.