This tender Slow Roasted Prime Rib is the perfect centerpiece for a holiday dinner. Using a reverse-sear method creates a juicy and tender roast with a crisp outer crust.

partially sliced slow roasted prime rib on a carving board

There are few entrees more impressive than Slow Roasted Prime Rib for a holiday dinner. A perfectly-cooked standing rib roast, carved into juicy, rosy slices, makes a gorgeous presentation on a carving board or platter. Prime rib has become a luxurious yearly Christmas tradition for many families.

Given that prime rib can be costly, there can be a lot of pressure to get the cooking process “right.” Today, I’m sharing my shopping tips and preferred method for making an unforgettable slow roasted prime rib that will leave your guests coming back for seconds every. single. time.

uncooked prime rib on a board with garlic, herbs, and a bowl of sea salt

What exactly is Prime Rib?

Prime rib (also known as “standing rib roast” when sold on the bone) is beef cut from the rib section; more specifically, ribs 6 to 10. This is the area where ribeye steaks originate. It’s meaty, well-marbled, and utterly delicious.

You can buy boneless prime rib, but I much prefer roasting on the bone for the best flavor, juiciness, and texture. Want to delve further into prime rib cuts? I love The Food Lab’s Definitive Guide to Prime Rib over at Serious Eats. 

Shopping for Prime Rib

Is all Prime Rib Prime-Grade Meat?

Despite being known as “Prime” rib, this cut does not necessarily carry the USDA Prime grading. You can buy Prime Rib as USDA Prime or Choice. Marketed at a higher price point, a Prime-grade rib roast will be more marbled than Choice, improving flavor and texture.

(I love Prime-grade roasts, and even better, those that have been dry-aged. That said, I’ve also had many Choice-grade cuts that have been absolutely delicious. Especially when utilizing the reverse sear method described below.)

How should I ask for the prime rib to be cut?

When I buy prime rib, I like to ask the butcher to cut the roast from the loin end of the rib section (also known as the “first cut”), as opposed to the chuck end (the “second cut”). This is a personal preference; the loin end is typically a bit less fatty (though, still well-marbled) and more tender.

To make serving easier, I also ask the butcher to cut the meat off of the bones and tie it back on for roasting, as has been done here. When ready to serve, just snip away the twine, lift the meat from the bones, and carve.

How Much Prime Rib Should I Buy?

As a general rule, I plan on 1 pound per person when buying prime rib on the bone. You can expect to serve 2 adults per rib.

uncooked prime rib on a board tied with butcher twine and seasoned with salt and pepper

What is the Reverse Sear Method?

Many traditional prime rib recipes call for searing the meat either on the stove or in an ultra-hot oven to create an outer crust before slow roasting. The “Reverse Sear” method flips the process, first slow roasting the meat at 250 degrees F to your desired internal temperature. The meat is then rested and seared at 500 degrees F just for a few minutes before serving.

What’s the benefit to utilizing a reverse sear? The meat is incomparably tender and evenly cooked from end-to-end with a minimal area of overcooked “gray ring” on the interior.

Slow roasting the raw meat in a 250-degree F oven also results in less moisture loss. All of the drippings that are usually released into the pan with a high initial (or prolonged) cooking temperature remain in the roast. Slices of prime rib cooked with the reverse sear process are so juicy.

Beautifully crusted, rosy, juicy meat throughout the roast? Talk about the perfect prime rib!

Want to read more about reverse searing? Check out two of my favorite articles from Serious Eats and Bon Appétit

How Should I Season Prime Rib?

I like to keep it simple with a generous coating of sea salt and freshly-cracked black pepper. To encourage a great crust, I season the meat the night before roasting, and let it stand uncovered in the refrigerator to dry a bit.

whole slow roasted prime rib on a walnut carving board

How Should I Serve Slow Roasted Prime Rib?

I love a good sauce, a potato side dish, and a green vegetable with a slice of prime rib.

If there’s any potential drawback to cooking a prime rib with a reverse sear, it’s the lack of drippings to make a pan sauce. Since all of those juices remain in the meat as it cooks, there isn’t much to work with in the pan afterwards.

By the same token, reverse-seared meat is so juicy, you don’t really need a pan sauce or jus.

I like to serve this prime rib with a complementary condiment, such as my Roasted Garlic and Horseradish Cream Sauce, and Duchess Potatoes. Creamy horseradish sauces are a classic pairing with prime rib, and go especially well with the tender meat.

sliced prime rib on a wood carving board with carving knife and fork

Don’t forget the leftovers!

If you’re lucky enough to have leftover prime rib after a holiday dinner, it makes fantastic roast beef sandwiches, breakfast hash, or even Pho. This is a roast that you’ll want to make the absolute most of after the holiday!

Video Recap:

 

5 from 47 votes

Slow Roasted Prime Rib

This tender Slow Roasted Prime Rib is the perfect centerpiece for a holiday dinner. Using a reverse-sear method creates a juicy and tender roast with a crisp outer crust.
Prep Time: 10 hours 30 minutes
Cook Time: 3 hours 35 minutes
Total Time: 14 hours 5 minutes
Servings: 6 to 10 people

Ingredients

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Instructions 

  • For ease in carving, ask your butcher to cut the meat off of the ribs and chine (backbone) and tie it back on.
  • The day before you plan to roast your prime rib, season it liberally on all sides with salt and pepper. Place the roast on a heavy baking sheet with the fat cap side up and refrigerate, uncovered, overnight (or up to 24 hours).
  • Remove the prime rib from the refrigerator and let stand at room temperature for 2 hours before roasting.
  • Preheat oven to 250°F with the rack in the lower third of the oven. Place prime rib on a v-rack in a roasting pan with the fat-cap side up. 
  • Roast until an instant-read thermometer inserted into the thickest part of the meat (away from the bone) reads 120-125°F for rare, 128-130°F for medium-rare, or 132-135°F for medium and medium-well. This will take 3-4 hours.
  • Remove the prime rib from the oven, tent with foil, and let rest for 30 minutes.
  • Increase oven temperature to 500°F. Uncover the roast and sear it in the oven for 5-10 minutes, until the exterior is brown with a crisp crust.
  • Carve the prime rib and serve with Roasted Garlic Horseradish Cream Sauce on the side. 

Video

Notes

*The prime rib photographed in this post was a 4-rib roast weighing 11 pounds. It was cooked to an internal temperature of 120°F in about 3 hours and 20 minutes.

Oven Calibration

Especially when slow roasting at a low temperature, it's important to confirm that your oven is running true to temperature with a reliable oven thermometer before you get started. Read how to test it with this article from Fine Cooking.

Nutrition Estimate

Calories: 541kcal | Protein: 24g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 80mg | Potassium: 400mg | Calcium: 14mg | Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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70 Comments

  1. Lisa Miller says:

    Turned out fantastic! Will use this recipe often! Tender, juicy, Great eye appeal, my husband was impressed.
    Would add a picture but I dont see a tab for that.

    1. Striped Spatula Team says:

      Hi Lisa, we’re so glad to hear the Prime Rib was a hit! If you have a public profile on Instagram, we’d love for you to share your photo with us, tagging #stripedspatula and @stripedspatula. Happy Cooking!

  2. Yvonne says:

    This recipe and technique sound amazing. Will it work on a grill?

    1. Amanda Biddle says:

      Hi Yvonne, I’ve never tested it on a grill, so unfortunately, I wouldn’t be able to say with certainty!

  3. Dottie says:

    Everyone says they sear at 500 degrees but for someone who never cooked a Prime Rib can you tell me how long you sear it for?’

    1. Amanda Biddle says:

      Hi Dottie, sear it for 5-10 minutes (step 7 in the recipe).

  4. Mary M says:

    I made this for dinner last night and it came out perfect. Forgot to take a picture but it was beautiful! Thank you for your recipe!

    1. Amanda Biddle says:

      Hi Mary, I am so glad you enjoyed it! Happy Holidays!

      1. James says:

        Hi Amanda,
        If cooking at 250 degrees for 8lbs, roughly how long will that take for to reach 125 temp?
        Thanks
        Anxious James

      2. Amanda Biddle says:

        Hi James,
        You’ll be looking at 3 to 4 hours for the slow roast portion. Be sure to rest the meat at room temp for 2 hours before it goes into the oven to take off the chill from the refrigerator. (Don’t be anxious! Make sure your meat thermometer is giving accurate readings before you get started and it’ll turn out great!)

  5. Happy Camper says:

    The Prim Rib was the star of dinner. The receipe was simple and your thermometer readings for medium-well made for a tender not so bloody main course–lots of pink and no gray.
    I appreciate this reverse method, as the color and glaze offered delectable eye-appeal. Thank you.

  6. Nell says:

    Great recipe. Couldn’t have been better. Thank you! I’ll never do it any other way.

  7. Michele says:

    Amanda: just wanted to tell you I think you’re technique rocks! Also tell you and others that, by a happy accident, you can dry age a standing rib roast in the deep freezer, with care. My husband lost his partial denture at Valentine’s Day, and I had to try and save this $60 roast. I wrapped it in several layers of plastic wrap, then several layers of heavy duty foil, then in a freezer bag. Until Christmas. Let it thaw in the frig for 10 days. I was nervous as I then unwrapped it…it was beautiful. Had just shrunk a bit, but no ice crystals or freezer burn. Did a dry brine, then a slow roast. Best standing rib roast ever! Thanks for your recipe

  8. Lindsey says:

    This is absolutely the best way to cook prime rib! The dry brine technique is the way to go. Now I’m in charge of all prime rib get togethers. So easy!

  9. Lynn says:

    It’s how I cook prime rib exclusively, follow it to the letter. Perfect every time!!

  10. Millard Carter says:

    Wow what a wonderful recipe, not only the best I ever cooked but also the best I ever had.

  11. Barb McDowell says:

    I used this recipe for my sons-in-law birthday dinner last week. I baked an eight pound roast (boneless) using a seasoning mix provided by the meat market. It turned out awesome; tender, juicy, and was ready to serve at the exact time I hoped it would! Iโ€™ll be using this recipe from now on. This recipe is great, thanks so much!

  12. Timothy says:

    Hi Amanda,

    I do a prime rib every year for family and friends. I really want to try your slow-cook method this time; I have a 10.5lb 5-rib roast and we plan on eating at 5:30 pm.

    What time would you recommend I place the roast in the oven to hit my serve time?

    Thanks!

    Tim

    1. Striped Spatula Team says:

      Hi Timothy,

      Thanks for your question. As noted in the recipe, the slow roasting process will take 3-4 hours in addition to the rest time and final sear.

      Happy Cooking,
      The Striped Spatula Team

  13. Judy Horn says:

    All I can say is WOW! I had given up on prime rib roasts as we have always overcooked them and been disappointed. Vons had a big sale on prime rib roasts this year and my husband insisted that try again. Reluctantly I agreed. When I came across your instructions I decided to give it a try. My husband, meanwhile, was looking through all of the cook books and he tried to get me to cook it on the higher heat. I told him no, we’ve tried it that way and overcooked it every time. We need to try something new and if this doesn’t work, that’s it, we’ll quit wasting our money! We cooked a 5-lb roast at 250 degrees. It took 3 hours to get to 122 degrees. I let it rest the 30 minutes and popped it back into the 500 degree oven afterwards. It was pink from edge to edge, with just a little extra rare in the very center. Perfect and foolproof! Thank you so much!

  14. David Merchant says:

    I followed your instructions and christmas eve dinner was awesome for all 8 of us thank you for sharing

  15. Dana- Leucadia 3 says:

    Wow, Amazingly simple. My sister cooked prime rib years ago and it came out grey so was always hesitate with a $100 holiday investment. This year did the reverse roast one -4 lbs to 125 and a 2 bone-in (4 lbs) to 135. Salt, pepper, thyme, parsley and garlic pressed/ rub. Results 4 end cuts 4lbs med rare and 4 med. Amazingly juicy, drained grease and pan scraping were perfect for au-jue with some beef broth added. Don’t forget horseradish sauce and sour cream. Dinner for 15. Many recepies get confusing. This was simple clear; trust your oven thermometer not the clock. Rested 1 hour enroute to party and seared at 500 once there. Perfection!

  16. Carm says:

    Does cooking in 200 or 250 degrees make a mess of grease in the oven

    1. Amanda Biddle says:

      Hi Carm, the slow roast hasnโ€™t ever caused a mess in my oven.

  17. A10ZA says:

    Tried many other recipes…this one is now my favorite. The juiciest rib roast I have ever had. Thank you. 5* :)

  18. Bob says:

    Used this method yesterday (Christmas) and it was just outstanding. I got rave reviews. One tip when you do the high sear if using a convection oven 7 minutes was more than enough. Now on to the breakfast hash recipe.

  19. Skywalker says:

    Just followed this for an 8lb cut. Except I had the oven at 225 instead of 250. It was incredible. Thank you for all the tips!

  20. Martha Akstin says:

    So tender – this recipe is the way the entire family will cook prime rib going forward. The night before we sprinkled the roast with Worcestershire sauce and then added a dry rub of sea salt, pepper, onion and garlic powders, paprika, and wrapped it tight in plastic wrap and put it in the fridge. Otherwise followed the recipe exactly. Who knew a prime rib would cook this delicious at 250 degrees?! Thank you for a wonderful meal.