Best 2 Slow Roasted Prime Rib Recipes

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Indulge in the ultimate culinary experience with our prime rib roast recipe, a dish fit for special occasions and celebrations. This slow-roasted masterpiece is a testament to the beauty of simplicity, allowing the natural flavors of the prime rib to shine through. Experience the melt-in-your-mouth tenderness of this exceptional cut, expertly seasoned and cooked to perfection. Accompanying this main course are three tantalizing sauces: a classic au jus, a creamy horseradish sauce, and a zesty chimichurri sauce. These sauces elevate the prime rib to new heights, adding layers of flavor and richness that will leave your taste buds in awe. Prepare to impress your guests with this centerpiece dish, a true culinary gem that will create lasting memories at your table.

Let's cook with our recipes!

AMAZING SLOW-ROASTED PRIME RIB



Amazing Slow-Roasted Prime Rib image

I had never made prime rib before, but this slow-roasted recipe is so easy. It originated from my mother-in-law who makes prime rib often; with a lot of research, I have made a few changes and prefer my recipe with the alterations.

Provided by Melanie Tuning

Categories     Main Dish Recipes     Roast Recipes

Time 4h20m

Yield 24

Number Of Ingredients 4

½ cup soy-based liquid seasoning (such as Maggi®)
½ cup Worcestershire sauce
3 cloves garlic, minced, or more to taste
9 pounds bone-in prime rib, cut and retied to the bone

Steps:

  • Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place prime rib on a baking rack set inside a large baking dish.
  • Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 1.3 g, Cholesterol 60.3 mg, Fat 14.5 g, Protein 21 g, SaturatedFat 6.2 g, Sodium 143.7 mg, Sugar 0.6 g

SLOW-ROASTED PRIME RIB



Slow-Roasted Prime Rib image

Great slow roasted prime rib. found these recipes on www.chow.com http://www.chow.com/recipes/30234-slow-roasted-prime-rib-au-jus http://www.chow.com/recipes/28403-horseradish-cream-sauce

Provided by Splash035

Categories     Meat

Time 16h

Yield 8 serving(s)

Number Of Ingredients 16

1 standing beef rib roast (about 3 bones and 6 to 8 pounds)
2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
4 medium garlic cloves, finely chopped
3 1/2-4 lbs meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red wine
2 1/2 cups low sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon fresh ground black pepper, plus more as needed
1/2 cup heavy cream, chilled
1/2 cup sour cream
2/3 cup prepared horseradish
2 tablespoons finely chopped chives
1 teaspoon kosher salt, plus more as needed
fresh ground black pepper

Steps:

  • For the prime rib:.
  • Rinse the roast under cold water, pat dry with paper towels, and place on a cutting board. Following the line of the bones, cut the meat away from the bones in 1 piece. Season the meat and the bones all over with the salt and pepper. Rub the meat and bones all over with the garlic.
  • Fit the meat back onto the bones, making sure to match the meat and bones up where they were cut apart, and tie together between each bone with butcher's twine. Place the roast on a large plate or baking sheet and refrigerate uncovered overnight.
  • Remove the roast from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour. Meanwhile, heat the oven to 200°F and arrange a rack in the lower third.
  • Place the roast fat-side up (the bones will be on the bottom) on a roasting rack set in a roasting pan. Roast until the center reaches 120°F on an instant-read thermometer, about 4 to 6 hours. Meanwhile, make the jus.
  • For the jus:.
  • Set a fine-mesh strainer over a medium saucepan; set aside. Season the beef bones with salt and pepper.
  • Heat the oil in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add half of the bones and sear until golden brown on all sides, adjusting the heat as needed so the bottom of the pan does not burn, about 6 to 8 minutes total. Remove the bones to a large plate and repeat with the remaining bones.
  • Add the wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is reduced by half, about 3 to 4 minutes.
  • Return the bones and any accumulated juices to the pot. Add the beef broth, measured salt, and measured pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the jus is deeply flavored, about 15 minutes. Uncover, increase the heat to medium, and simmer until the liquid is reduced to about 2 1/2 cups, about 10 minutes.
  • Remove and discard the bones. Pour the jus through the strainer and discard the contents of the strainer. Let the jus sit until the fat rises to the surface, about 5 minutes. Using a spoon, skim off and discard the fat. Taste and season with salt and pepper as needed. Cool to room temperature and refrigerate tightly covered until ready to serve. To reheat, bring to a simmer over medium heat.
  • For the horseradish cream:.
  • Place heavy cream in a medium bowl and whisk until the cream starts to hold a line when you drag the whisk through it. Using a rubber spatula, fold in crème fraîche or sour cream, horseradish, chives, and salt. Season with pepper and additional salt as desired.
  • To finish roasting the meat:.
  • Place the roasting pan on a wire rack, tent the roast loosely with foil, and set aside in a warm place for at least 30 minutes or up to 1 hour. Meanwhile, increase the oven temperature to 450°F and keep the rack in the lower third.
  • When the roast is done resting, remove the foil and crumple it into a ball. Place the ball of foil under the bones of the roast to prop up the less exposed area of fat. Roast until a dark brown crust forms over the entire top surface, about 8 to 10 minutes. Remove the roast to a cutting board. Cut, remove, and discard the twine. Slice and serve immediately with the jus.

Nutrition Facts : Calories 141.5, Fat 11.9, SaturatedFat 5.5, Cholesterol 27.9, Sodium 2406.8, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 1

Tips:

  • Choosing the Right Prime Rib Roast: Opt for a USDA Prime or Choice grade roast with good marbling. A bone-in roast will yield more flavor.
  • Preparing the Roast: Trim excess fat, leaving a thin layer for flavor. Season generously with salt, pepper, and herbs. Consider adding a flavorful rub or marinade for extra taste.
  • Roasting the Prime Rib: Preheat your oven to 450°F (230°C). Roast the prime rib uncovered for 15 minutes, then reduce heat to 325°F (165°C) and continue roasting until the desired internal temperature is reached.
  • Checking for Doneness: Use a meat thermometer to check the internal temperature of the prime rib. For medium-rare, aim for 135°F (57°C); for medium, 145°F (63°C); and for medium-well, 155°F (68°C).
  • Resting the Roast: Once the prime rib is done roasting, remove it from the oven and let it rest, tented with foil, for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a tender and flavorful roast.

Conclusion:

Slow-roasted prime rib is an impressive and delectable dish that is perfect for special occasions or a hearty family meal. By following these tips, you can achieve a perfectly cooked prime rib with a tender interior, a flavorful crust, and a juicy, succulent texture. Remember to choose a high-quality roast, season it well, roast it at the right temperature, and let it rest before carving. With a little planning and effort, you can create a memorable and delicious slow-roasted prime rib that will satisfy even the most discerning palate.

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