Tender Slow-Cooked Prime Rib Roast

Ingredients

For the Prime Rib:

• 1 (5–6 lb) prime rib roast (bone-in or boneless)

• 3 tbsp olive oil or softened butter

• 6 garlic cloves, minced

• 1 tbsp coarse kosher salt

• 1 tbsp black pepper

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 1 tsp onion powder

• 1 tsp paprika

For the Au Jus (Optional but Recommended):

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp butter

Instructions

1. Prepare the Prime Rib

1. Remove the roast from the refrigerator at least 1–2 hours before cooking to bring it to room temperature.

2. In a small bowl, combine olive oil (or butter), garlic, salt, pepper, rosemary, thyme, onion powder, and paprikato form a paste.

3. Rub the mixture all over the roast, coating it evenly.

2. Sear for Flavor

1. Preheat oven to 475°F (245°C).

2. Place the prime rib on a roasting rack in a large roasting pan, fat side up.

3. Roast uncovered for 20 minutes to form a flavorful crust.

3. Slow Cook to Perfection

1. Reduce oven temperature to 250°F (120°C) without opening the oven door.

2. Continue roasting for 2½ to 3½ hours, depending on size and desired doneness:

   • Rare: 120°F (49°C)

   • Medium-rare: 130°F (54°C)

   • Medium: 140°F (60°C)

3. Remove from oven, tent loosely with foil, and rest for 25–30 minutes before slicing.
   The temperature will rise 5–10°F as it rests.

4. Make the Au Jus

1. Place the roasting pan over medium heat on the stove.

2. Simmer for 5–7 minutes, scraping up brown bits from the bottom.

3. Stir in butter for a silky finish, then strain and serve alongside the roast.

5. Slice and Serve

• Slice thick, juicy portions of prime rib and drizzle with warm au jus.

• Garnish with a sprig of rosemary or thyme for a polished presentation.