Nothing looks more impressive on the Holiday table than a perfectly cooked Prime Rib Roast. And getting that perfect pink from center to edge is easier than you think. Here’s the secret…
Prime Rib is typically cooked at the standard 350 F, resulting in a roast that’s overcooked around the exterior. With this recipe for a Bone-In, Grass-Fed beef Prime Rib Roast, you’ll cook the roast “low and slow” at just 200 F to achieve that perfect pink from surface to center. The outside won’t brown at 200 F though, so you’ll need to sear it first on the stovetop before slow-roasting it.
Select a nice Grass-Fed, Bone-In Prime Rib Roast, between 3 and 7 bones, depending on the number of people you'll be serving (select an uncooked, bone-in roast weighing around 3/4 pound per person).
Set the roast out at room temperature for a few hours before cooking. Then, if not already tied, use kitchen twine, running parallel to the bone, to tie the roast at both ends to prevent the outer layer of meat from pulling away from the rib-eye muscle and overcooking.
Preheat oven to 200 degrees, F. Pat roast dry with paper towels.
While the oven is preheating, Heat 1-2 Tbsp olive oil and 2 cloves of crushed garlic in a roasting pan on top of the stove with burners at medium-high heat (if a big roast and pan, you may need a couple burners). place the roast in the pan and cook on all sides until nicely browned and about 1/3 to 1/2 cup of fat has been rendered (6 to 8 minutes).
Remove the roast from the pan and spoon off the fat from the roasting pan. Set a wire rack in the pan and set the roast on the wire rack. Season with salt and pepper.
Place the roast in the oven, uncovered, and bake in the 200 F oven at about 30 minutes per pound, until a meat thermometer registers 125 F for medium-rare. Then remove from oven, let rest for 20 minutes, transfer to cutting board and serve.