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Low and Slow Prime Rib

Low and Slow Prime Rib

Cost $100, save $50

Source: Recommended by CookPal

  • 900 Min
  • 4 Servings
  • $100

INGREDIENTS

  • Beef

    • 5 pounds prime rib roast

  • Seasonings

    • 🧂 1 tablespoon kosher salt
    • 2 teaspoons freshly ground black pepper
    • ⅛ teaspoon cayenne pepper

  • Butter

    • 🧈 2 tablespoons very soft unsalted butter

STEPS

1

Gather all ingredients.

2

Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.

3

Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).

4

Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack.

5

Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.

6

Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.

7

Drippings from the pan can be deglazed with broth or water, and served alongside meat.

NUTRIENTS

Per 1 serving

🔥

2152

Calories

  • 90
    Protein
  • 1
    Carbs
  • 196
    Fats

💡 Let the meat rest after roasting to reabsorb juices for maximum tenderness.Use a meat thermometer for accurate internal temperature readings to ensure the perfect doneness.Drippings can make an excellent gravy; deglaze the pan using wine or beef broth for extra flavor.