Low-and-Slow Rib Roast
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This rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic. The reverse sear (starting low and slow, finishing hot and fast!) is excellent when cooking large cuts of meat for a crowd, not only for its foolproof results, but because it’s the ultimate do-ahead. Slow-roast it up to two hours before guests arrive, then finish in a hot oven at the last minute. This is the stunning main course from Alison Roman’s “Steak House Night in America” menu, alongside: Martini Bar, Baked Potatoes Deluxe, The Greatest Creamed Greens, and Upside-Down Apricot Tart.
- 1 3-bone standing beef rib-eye roast, chine bone removed (6–6½ lb.), bones unfrenched
- Kosher salt, freshly ground pepper
- 10 oil-packed anchovy fillets (from about one 2-oz. tin or jar), plus more for serving, if desired
- 6 sprigs rosemary, divided
- 6 garlic cloves, finely grated
- ¼ cup extra-virgin olive oil
- ¾ cup finely chopped parsley, plus more for serving
Season roast all over with salt and pepper (use about 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt per pound; this guideline is especially important with large cuts of meat). Place roast on a wire rack set inside a large rimmed baking sheet (this setup will keep the meat from sitting directly in the liquid that will get drawn out by the salt, allowing it to cook more evenly later). Let sit at room temperature at least 2 hours, or cover and chill up to 2 days. If you’re chilling the meat, move it back to the counter and let it sit at room temperature for the final 2 hours. Taking the chill off of the roast before it goes into the oven means it will cook in less time.
Meanwhile, finely chop 10 anchovies and 2 rosemary sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper.
Preheat oven to 250°. Scatter remaining 4 rosemary sprigs across another rimmed baking sheet. Place meat on top and smear anchovy mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110° for medium-rare, 2–2½ hours (temperature will rise as it sits; it should eventually hit 125°). Let rest at least 30 minutes.
About 20 minutes before you want to sit down to eat, increase oven temperature to 500°. Roast meat on the same baking sheet until fat is golden brown, 10–15 minutes. Transfer roast to a cutting board, leaving any pan juices behind. Remove rosemary sprigs from baking sheet; discard. Add ¾ cup parsley to juices and stir to coat. Transfer to a small bowl.
Slice roast away from bones (you can separate bones and crisp up in the oven or serve them as they are). Slice meat to your preferred thickness. Arrange on a platter and pour parsley mixture over. Sprinkle with sea salt and more parsley. Serve with more anchovies alongside if desired.
Do Ahead: Meat can be roasted 2 hours ahead. Store loosely covered with foil at room temperature.
Prime Rib Roast Recipe
Why It Works
- A low and slow start delivers perfectly evenly cooked medium-rare doneness all the way from edge to center.
- Blasting the prime rib with heat just before serving gives you a crackling-crisp, browned crust.
Prime rib is one of our favorite cuts of beef. It's also expensive, which means you want the best, most reliable results possible. This recipe takes advantage of the reverse sear method to yield prime rib with a deep brown, crisp, crackly salty crust surrounding a tender, juicy, medium-rare interior. By starting the roast off in a lower temperature oven, we evenly cook the meat and reduce its surface moisture, so that a finishing blast of high heat quickly gives it a perfectly burnished exterior.
Prime Rib Roast: The Slow-Roast Method
There's just nothing like a slowly roasted prime rib for a holiday meal or special event. This recipe only requires four ingredients but provides a deliciously tender standing rib roast.
Prime rib is a large piece of meat, but just because it's big doesn't mean you can treat it roughly. It's big, but because it's from the beef rib primal cut it's also tender. As with anything tender, it's best to be gentle with it. To a tender rib roast, a hot oven acts like a hand squeezing water out of a sponge. However, instead of springing back like a sponge, the meat stays squeezed. and you're left with a dry, shrunken roast.
That's why the best way to avoid mistakes when cooking prime rib is to roast it gently. A low temperature doesn't squeeze the moisture out. There's little to no shrinkage, and the juices stay in the meat. The result: juicy, prime rib perfection.
The only catch is that the oven doesn't get hot enough to brown the exterior. So this recipe requires you to sear the roast directly in the roasting pan, across two burners on the stovetop. Make sure you have a heavy-bottomed roasting pan that's suitable for the stovetop.
This technique will work equally well for either a bone-in or boneless rib of beef of between five and 10 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.
Enjoy your prime rib with a side of mashed potatoes and asparagus, or whatever your favorite sides are.
Preparation time 1080mins
Cooking time 1210mins
Adapted from foodiewife-kitchen.blogspot.com
Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
Adjust oven rack to middle position and heat oven to 225°F.
Pat roast dry with paper towels rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke.
Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet.
Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115°F for medium-rare, 1 1/4 to 1 3/4 hours, or 125°F for medium, 1 3/4 to 2 1/4 hours.
Turn oven off leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130°F for medium-rare or 140°F for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes.
Slice meat crosswise as thinly as possible and serve.
We don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225°F for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce ), if desired.
- 7 to 7 1/2 lb whole bone-in rib roast , (about a 3-bone roast), not frenched
- Kosher salt
- freshly ground black pepper
- 6 sprigs fresh rosemary
- 1 tin or jar anchovy fillets , (about 10 anchovies) plus for more serving (optional)
- 8 garlic cloves , finely grated
- 1/4 cup olive oil
- 1 tbsp canola oil
- flaky sea salt
- 1 cup fresh parsley , tender leaves and stems, finely chopped, plus more for serving
1. Season the meat with salt and pepper (you want 1 tsp of kosher salt per pound). Place on a rimmed baking sheet (preferably lined with a wire rack so that the meat does not sit directly in the liquid that escapes from salting) and let sit at least 2 hours at room temperature or up to 48 hours refrigerated.
2. Meanwhile, finely chop 2 sprigs of rosemary and about 10 anchovies and combine in a medium bowl with the garlic and olive oil. Season with salt and pepper.
3. Preheat the oven to 250F.
4. Scatter the remaining 4 sprigs of rosemary on the bottom of a rimmed baking sheet. Smear the meat with the anchovy mixture and place on top of the rosemary. Place the whole thing in the oven and let it roast low and slow until a meat thermometer reaches 110F (for medium-rare) when inserted into the deepest part of the meat, 2 to 2-1/2 hours. Remove from the oven (the temperature will continue to rise as it sits—you’re looking for an eventual 125F temperature). Let it hang out for up to 4 hours at room temperature.
5. When you’re ready to eat, heat the canola oil in a large cast-iron skillet over medium-high heat. Once the oil is smoking, add the meat, fat side down. Cook, pressing lightly to encourage the whole underside to make contact with the skillet, until it’s deeply browned, 5 to 8 min. Flip the roast so that it’s fat side up and remove from heat. (Alternatively, increase the temperature to 500F, or however high your oven goes, and cook the roast until the fat is browned, 10 to 15 min.—this is easier, but your fat will never get as browned and you’ll miss out on pan drippings.)
6. Transfer the meat to a cutting board, leaving any juices behind in the pan.
7. Slice the roast away from the bones. Slice the roast however you please I like mine on the thinner side, about 1/4-in. slices, but some prefer thinner (like roast beef) or thicker (like prime rib). Place the slices on a large serving platter and pour over any juices left behind. Sprinkle with flaky salt and parsley, serving with more anchovies alongside, if you like.
Roast can and should be seasoned up to 48 hours in advance. It can be roasted 3 or 4 hours ahead, then left loosely covered with foil at room temperature, just like they do at all the best prime rib restaurants.
Save these bones! Either separate them and eat as is, crisp them in the oven or use them to make beef broth.
Recipe reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Slow Cooked Ribeye Roast
A butcher cuts the eye section of a beef rib roast from a single muscle after he removes the rib bones. This results in one of the choicest meats for roasting. The Delmonico Restaurant in New York popularized the rib-eye roast in the late 19th century and it's been a favorite of chefs and diners ever since. Slow-cooking a ribeye simply means that you're cutting back on your oven temperature and increasing roasting time so your beef retains more of its moisture content. You can achieve this in a crock pot, or you can do it in the oven.
Ideas for bone-in prime rib roast?
I'm going to smoke a 8lb bone-in prime rib roast for Fathers Day. Prefer my meat to be rare (or . very rare :)). I've not cooked a full prime rib roast before, so wanted to see what folks have done that has been successful that you would be willing to share. Thanks!
definitely need a thermometer for this cook
low and slow until the meat hits 115 internal
finish with high heat 500+ in the oven, on the gas grill or just directly over coals
Dry brine for 3 days. Reverse sear starting at a grill temp of 135c to an internal of 38c. This will be about 2 hours for your 8lb cut.
Crank up the temp to 250c and sear to internal of 45c. Wrap and rest for at least an hour. Internal temp will rise to about 50c which will be rare.
(British so I work in Celsius)
It's on a bajillion different pages, but my best Prime Rib ever was using the Ray Lampe's (Dr BBQ) Prime Rib recipe
This seems easy enough . think I've give it a go. Thanks!
Whatcha wanna eat? Cheerleader meat! How ya want it cooked? Rah rah rah!
I'm clearly missing a reference here.
The last time I smoked one I crusted it with an herb garlic butter. (Pulse a couple of sticks of butter with a handful of garlic cloves, salt, pepper, and fresh herbs in the food processor).
Start it low (225 degrees or indirect heat) and cook for 35 minutes per pound. Remove around 120-125 degrees and let rest. Crank up the heat/flame and sear the meat on all sides until it forms a nice crust.
A Slow-Roasted Pork Rib Roast is the pork version of a beef rib roast: juicy, delicious, and impressive, but without the impressive price.
- Line a roasting pan with aluminum foil, and place a rack on top. Set aside.
- Combine the ingredients for the garlic rub in a food processor and pulse until everything is finely chopped and well-blended. Alternately, you can finely chop the garlic and herbs individually and then whisk them together in a small bowl with the remaining ingredients. Set aside.
- If using the cider injection, combine those ingredients in a measuring cup. Set aside.
- Pat the roast dry with paper towels. Rub the meat all over with the herb mixture. Place the roast in the prepared pan.
- Fill a meat syringe with the marinade and use it to inject the meat in several places with the marinade. Make sure to get the marinade into the thickest parts of the meat. Now, set the roast aside and allow the pork to rest at room temperature, about 2 hours. Alternately, you can cover the roast with plastic wrap and refrigerate it for up to 24 hours. Make sure to bring the meat to room temperature for a couple of hours before you're ready to cook it.
- When you're ready to cook, preheat the oven to 250 degrees. Roast the pork until a meat thermometer registers 145 degrees (about 3 to 4 hours). Remove the roast from the oven and tent loosely with aluminum foil. Allow the meat to rest for 30 minutes.
- Transfer the roast to a cutting board and slice into individual chops. Serve warm.
I like to cook my pork to 145 degrees, which is a perfectly safe temperature, but which does result in a rosy pink interior. If this is not to your liking and you prefer a whiter interior, you can cook your roast to a higher temperature, but I make no guarantees about the outcome if you do.
How to Make Prime Rib:
Everything about this process is simple, but for best results you’ll want to start a day ahead by salting the roast and letting it sit in the fridge for 24 hours. If you’re coming to this post having already missed that window, you can still carry out the rest of the cooking method, but it will be slightly inferior. After rubbing the outside with a little rosemary, thyme, black pepper, and ghee, the prime rib is cooked via the reverse sear method using the oven. Translation: low and slow for a few hours, then a short rest, then a hot 5-minute trip to the oven to brown the exterior. Let’s break it down!
Salt the Rib Roast One Day Ahead, if possible
Set a wire rack inside a rimmed half sheet pan, and season a 10-lb bone-in standing rib roast with plenty of kosher salt. Rub and press the salt into the meat:
Place this in the refrigerator uncovered for ideally 24 hours, and for a maximum of 48 hours.
Starting A Day Before = More Penetration of Seasoning and Better Browning
The salt will have a chance to penetrate the beef and “season on the inside” to a degree, and it will also pull moisture out.
Additionally, by NOT covering the beef in the fridge, this allows the exterior moisture to dry out as much as possible, which encourages browning later on.
Blot Excess Moisture with a Paper Towel
I always do this with my meat, particularly red meat like beef. This encourages browning, and you can see that there’s enough moisture on the outside that it moistens a full piece of paper towel:
Bones or No Bones, Tying, and Other Prep
Bones: I prefer to leave the bones in for cooking, as I believe bone-in cooking maximizes juiciness. If they bother you, you can cut them out before cooking, but you’ll likely need to reduce cooking time slightly.
Tie with Twine: Most grocery stores will sell the prime rib already tied with twine. This helps keep the shape, but more importantly, it helps you maneuver this big cut of meat. I use the twine to turn the rib roast over and around as I’m seasoning.
Trimming Fat: Personally, I do not trim the fat, nor do I score the fat, because I’m not trying to encourage rendering (we enjoy eating the fatty bits). Fat also protects the meat as it’s cooking, so I recommend letting people trim on the plate as it suits them. If you desire, you can score the fat for a bit of rendering and a slightly more textured crust.
Keep the Additional Flavors Simple and Traditional
The only flavors I use to accent the beef are fresh rosemary, fresh thyme, and black pepper:
And before someone asks, that’s right, no garlic. I don’t believe garlic has any place here, and I say this as someone who loves garlic. It’s too strong of a flavor here and takes away too much from the beef, and it’s also very prone to burning.
Ghee Is The Best Choice for Rubbing The Exterior
I mix ghee into the rosemary, thyme, and black pepper, then rub it all over the rib roast:
Ghee has a neutral flavor, a very high smoke point, and a great consistency for slathering on the meat and holding all the seasoning evenly in place.
It’s almost like a paste that’s easy to rub all over the beef:
You can see the seasonings here are not so much that it becomes a crust, but just enough for flavoring the beef in a way that I judge to be appropriate for the size. With that said, you are welcome to add more herbs or pepper if you like.
Place the prime rib in a 250F oven for several hours, until it hits an interior temperature of 120F. It will look like this:
There’s some browning on the outsides, but not a ton.
Rest the Prime Rib Now, Not At the End
It’s most common to let meat rest at the very end of cooking, before serving, but here we’re going to do something better. Resting the beef now means we can slice and serve the beef later immediately out of the oven, when the exterior is piping hot, sizzling, and browned.
I rest the prime rib for about 45 minutes, which gives me enough time to get a batch of yorkshire pudding made and get the heat cranked up to 550F for the next stage.
But, you can rest anywhere from 30-60 minutes.
Right Before Serving, Blast the Prime Rib with High Heat to Brown It
After resting the beef, blast the prime rib in a very hot oven for about 5 minutes until it’s thoroughly browned on the outside:
I do this in a 550F oven, and I put it on the convection roast setting so the hot air is really blowing all over the outside.
If your oven goes up to 500 and you don’t have convection, that is okay! You just may need to brown the meat for about 10 minutes instead of 5. I don’t recommend going much longer than 10 minutes though, as you’ll start to cook the interior more and increase the doneness.
Regardless, I recommend standing at the oven door and turning the light on so you can keep your eye on the browning. You’ll notice the outside sputtering a bit like cooking bacon in a skillet, and you may notice some smokiness too. Sometimes I have to turn on the fan and open a window, but it’s brief and it’s worth it.
Serve Immediately After Browning (No Need to Rest Again)
After this quick browning, you can slice and serve the prime rib right away, which is AWESOME because it’ll still be warm inside, and hot, crisp and crusty on the outside.
Cut off the twine, and if desired, you can cut right along the bones to remove them. You can see from my pictures that I generally don’t, because I like serving it on the bone. Follow your preference. I use this serrated knife (affiliate), but a sharp chef’s knife works too.
Potato Gratin is a classic to serve alongside this kingly cut of meat. I also like Roasted Carrots or Roasted Brussel Sprouts.
The method: Sear, then roast slowly at a low temperature.
In general, roasts cooked using the slow-low method will follow the doneness temperature guidelines of 125 for rare, 130-135 for medium-rare and 140 for medium that is particularly true of roasts from the rib or loin, especially the tenderloin. However, when you are roasting shoulder, round or rump roasts, the doneness temperatures should be adjusted 5 degrees higher for best results, cooking beyond 145 degrees is not recommended.
For narrower-shaped cuts of beef, such as eye of round, roast at 170 degrees for 2 hours per pound. Boneless shoulder roast is available locally at Giant Food stores.
Meat that has been seared or covered with olive oil might not brown as well in slow-low roasting if you would like to use some fat, try 1 tablespoon of canola or vegetable oil or bacon fat in the skillet.
Servings: 8 - 12
For the meat: Preheat the oven to 200 degrees. Have ready a large roasting pan and a skillet large enough to hold the roast.
Pat the roast dry with paper towels. Heat a dry skillet over medium-high or high heat. Season the meat with salt and pepper to taste, then sear on all sides until well-browned.
Spread the peeled and cut vegetables in a single layer on the bottom of the roasting pan or on a flat rack inside the pan, then place the roast on top, fat side up. Place in the oven and reduce the temperature to 170 degrees. Cook for 2 1/2 hours per pound (for medium-rare).
Transfer the roast to a platter or cutting board, tent loosely with aluminum foil and allow to rest for at least 15 to 20 minutes before carving. (At this point, the cooled roast can be covered and refrigerated to carve later.) When ready to carve, discard the fat layer and cut the meat against the grain into thin slices.
For the sauce: Discard the garlic's papery skin and peels combine the carrots, celery, onion and garlic cloves to taste in the bowl of a food processor pulse just until finely chopped. (This also can be done by hand.)
Combine the wine and broth in a medium saucepan over medium heat until just bubbling at the edges. Add the chopped vegetables and stir to mix well let the mixture return to bubbling at the edges and cook uncovered for 30 minutes. Strain through a fine-mesh strainer, discarding the solids return the sauce to the saucepan. Taste and adjust seasoning with salt and pepper for a slightly richer flavor, cook over medium heat for 15 to 20 minutes to reduce the liquid. Taste and adjust seasoning as necessary. Serve the sauce on the side with the warmed slices of roast beef.