Slow-Roasted Rib Roast Recipe
Prep Time:
9 hours, 30 minutes
Cook Time:
4 hours, 37 minutes
Servings:
8 Servings
Ingredients
  • 1 (6-pound) bone-in prime rib roast
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon mustard powder
  • 1 teaspoon ground sumac
  • 3 cloves garlic, finely chopped
  • 1 sprig rosemary, finely chopped
Directions
  1. Remove the roast from packaging and set on a sheet tray fitted with a wire rack.
  2. In a small bowl, combine the salt, pepper, mustard powder, sumac, garlic, and rosemary. Evenly coat the roast on all sides with the seasoning blend.
  3. Refrigerate the roast overnight, uncovered, to allow the salt mixture to penetrate.
  4. Preheat the oven to 185 F. Remove the roast from the refrigerator 30 minutes before cooking.
  5. Place the roast in oven and cook until internal temperature reaches 130 F for medium rare, about 4 ½ hours.
  6. Remove the roast from the oven and let rest for 45 minutes.
  7. Turn the oven up to 500 F and return roast to oven to crisp the exterior to golden brown, 7-8 minutes.
  8. Transfer the roast to cutting board. Carve around bones to remove the meat, then slice. Serve immediately.