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This recipe is as no-fuss as it gets—but don’t be fooled, it will be one of the most succulent, tasty dishes you will ever try! Slow-roasting ensures that every cut of meat is cooked to the desired doneness, and you don’t sacrifice the crispy outside due to this handy browning after roasting technique.
Browning the meat after roasting makes the timing much more flexible, as you can cook the roast during the day, leaving an hour or two window for it to cool. Once your guests arrive, you can pop it back in a hot oven to crisp and warm up, and it will be ready to serve right out of the oven.
When purchasing your prime rib, ask your butcher to cut it from the short, or loin end. Have them cut the meat from the bones, and then tie it back on for you. This will make it easier when it comes time to carve up for your guests. The ribs provide a perfect roasting rack and have some tasty meat on them, so buy bone-in if you can!
- 1 3-rib prime rib roast, bone-in but separated from the meat, and tied back up (6-7 pounds)
- 2 tsp sea salt
- Two hours before cooking, take the prime rib out of the refrigerator to allow to come completely to room temperature. Rub all of the exposed surfaces with the sea salt.
- When you are ready to start cooking, preheat the oven to 200 degrees F. Place the meat bone side down on a rack in a roasting dish. Cook for 4-6 hours, or until an internal thermometer reads 125 degrees (for medium-rare; 135 for medium), keeping in mind that the roast will rise in temperature 5 degrees as it cools.
- Let the roast cool for 30-45 minutes while you increase the oven temperature to 500 degrees. Place the roast back in the oven for 7-10 minutes to let the skin get crispy. Watch it carefully here, as it can burn easily! Once you take it out of the oven it only needs a few minutes to cool; the meat on the inside has already rested.