Slow-Roasted Rib Roast Recipe

When a big holiday or special occasion rolls around, we're all looking for something show-stopping to serve to guests and loved ones. A standing rib roast, or prime rib as it's often called, always makes a big statement but it can be intimidating to cook at home. Turns out, prime rib is actually very easy to cook, if you have the right method.

Recipe developer Taylor Murray brings us this mouth-watering recipe for prime rib roast which makes the ultimate centerpiece of any special occasion or holiday feast. The classic dish is known for its tender and juicy meat, encrusted with a flavorful spice rub that is sure to satisfy. "When I have to cook for a crowd, I prefer to not have to hang out in the kitchen all day endlessly basting," says Murray. "That's why I like to make this prime rib. I use a meat thermometer with a probe set to an alarm so I can walk away from the kitchen until the roast is almost ready." If you have an important or special dinner in your future and you're looking for a killer centerpiece, but don't want to spend all day in the kitchen, read on for our slow-roasted rib roast recipe.

When you decide to make a rib roast, the first step is to secure the meat. There are a few important things to look for when buying prime rib, and bone-in is almost always better than boneless. A good prime rib can cost anywhere from $6-$17 per pound, depending on quality and where you're shopping. Prime grade is better quality than choice, though both will work for this recipe. If you can find it (and afford it), dry-aged will taste phenomenally better.

After selecting the beef, you'll need to gather a few spices. Kosher salt and freshly ground pepper are a must, so ditch the pre-ground stuff if you haven't already. Gather some mustard powder and ground sumac, a lovely Middle Eastern spice with a pleasant citrusy flavor. You'll also need a sprig of rosemary and a few cloves of garlic.

The day before you want to cook your roast, take it out of the packaging and assemble the spice rub ingredients. "For this recipe, I went with a dry rub so the salt can help draw moisture out of the skin to make a nice crust," says Murray. Chop the garlic and rosemary and thoroughly mix with the spices, making sure to rub the garlic and rosemary into the salt.

Evenly coat the roast with the spice rub, paying special attention to the fat cap on top. The bottom where the bones are doesn't need so much as this area will end up being removed before slicing. Transfer the whole roast to the refrigerator and let sit uncovered overnight.

When you're ready to start cooking, set your oven to 185 F. "If your oven doesn't go lower than 200 F, you may cook it at this temperature but be aware that the timing will be shorter," Murray says.

Remove the roast from the refrigerator thirty minutes before cooking. When ready, place it in the oven and cook until the internal temperature reaches 130 F for medium rare, about 4 ½ hours.

Remove the roast from the oven and let it rest for around 45 minutes. Turn the oven up as hot as it will go, around 500 F. Return the roast to the oven and allow the exterior to crisp to a golden brown, about 7 to 8 minutes.

At this point, the roast no longer needs to rest and can be carved and served immediately. "If you need to, you can wait to do the final oven sear until just before you are ready to serve to your guests," Murray told us.

To carve the roast, use your knife to follow the line of bones and remove them from that section. Lay the roast down and slice against the grain to serve.

Whether you decide to slice the roast in the kitchen before serving or bring it right to the dining table, the prime rib is ready to eat. "Some people like to serve prime rib with a jus or a horseradish sauce, and the options for sides are virtually limitless," says Murray.

If you have some leftover, fear not. You can slice it up and use the meat for tacos, sub sandwiches, or even just a simple plate of steak and eggs. There's also a great way to reheat leftover prime rib, if you want to savor the delicious meal just a bit longer.