Meat: Prime Rib Prepared with a Low Heat Method
This foolproof Prime Rib low heat method recipe is scrumptiously delicious. Time in the fridge prior to roasting tenderizes and enhances the meat's flavor.
- 1(7-pound)1 (7-pound) first-cut beef standing rib roast with 1/2-inch fat cap (3 bones), meat removed from bones, bones reserved
- Kosher salt and ground black pepper
- 2teaspoons2 teaspoons vegetable oil
- Optional seasoning: summer savory, beau monde, montreal steak seasoning
Preparation time 1152mins
Cooking time 1242mins
Using a sharp knife, cut slits in surface layer of fat, spaced 1-inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Place meat back on bones (to save space in refrigerator), transfer to large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.
Adjust oven rack to middle position and preheat oven to 200°F.
Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone).
Place meat back on ribs, so bones fit where they were cut, and let cool 10 minutes. Rub optional seasoning over meat. Tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with pepper. Insert probe thermometer and set for 110°F. Roast until meat registers 110°F, 3 to 4 hours.
Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120°F for rare or about 125°F for medium-rare, 30 to 75 minutes longer. If the roast has not reached desired temperature by 75 minutes, heat oven to 200°F, wait 5 minutes, then shut it off and continue to cook roast until desired temperature is reached.
Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest at least 30 minutes and up to 75 minutes.
Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.
Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices across the grain. Season with coarse salt to taste and serve.
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