Slow Roasted Prime Rib Recipe

How to make it

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• Start prepping the day before you are planning on serving the roast. I have done it the day of before but it just doesn't taste the same.
• First sprinkle your roast generously with the seasoning salt. Seriously, you need to coat it in salt and rub it in with your hands. Make sure it is completely coated with the salt. Don't worry about it being too salty just do it.
• Did you do it? Good. Now pour A-1 all over it and rub that all over the roast too. Did I mention how well seasoned your hands will be after this? Make sure you rub that A-1 in on all sides of the roast.
• Once that is done you can sprinkle the parsley flakes on it, slightly less generously. Maybe 1-2 tablespoons per side. You can try this with chopped fresh parsley but I never have so I can't guarantee results but it should be okay.
• Once you've done this, wrap it in saran wrap or foil or whatever you want (just make sure that whatever is in the fridge doesn't seep through whatever is separating it from your meat.) So, let the meat sit and marinate overnight making sure you pull it out around 6 hours before you plan on serving it.
• Browning the roast: You can do this one of two ways; by cooking it in the oven at 500 F for about 10 mins or by searing it in a saute pan until brown. I found the latter to be useful only for smaller roasts. Searing a 13 lb. roast in a saute pan just doesn't work. ; )
• Place roast directly on center oven rack and place the roasting pan on the rack below it to catch the juices.
• Roast prime rib for 30-45 mins per lb. boneless and 45-60 mins per lb. bone in. Roast should be rare to medium rare and the inner temperature will get up to 145 degrees or so when done. I've seen where people have said that 140 is rare 145 is medium rare and any higher than that and the roast is overdone and ruined. Since this is a slow roasting recipe i've found that even getting up higher than 150 the meat will still be nice and pink.
• Now, I have to warn you about the cooking time. I have looked all over the internet for how long to cook prime rib at low temperatures and got results giving cooking times anywhere from 30 mins to an hour per lb. at 200 degrees Fahrenheit. After a little experimentation I found that a boneless prime rib (which is what we used to use at the restaurant) will be done in 30 mins per lb. I imagine bone in will take up to an hour per lb. at the same temperature but once again, I can't say for sure.
• Another note about the cooking time: if your roast gets done way too soon, like even up to several hours too soon (this happened to me) you can lower your oven to the warm setting when your prime rib gets up to 145 and if it starts to get cool again bump it back up to 200. I went back and forth like that for about 4 hours and still wound up with a nice, moist, pink prime rib roast.