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Noel
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Jun 27, 2014

Prime Rib Experts: Low and Slow method?

I have a one rib, three inch slab of prime rib roast I cut off the 6 rib roast last Xmas and put in the freezer. Now out and defrosting in the fridge. Going to cook at home, not in the RV.

Most popular method is to sear first and than into a 325 degree (or lower) oven until interior temp is 125 to 140 degrees, your choice. We have done this previously....turns out OK.

I will try the Low and Slow method for the first time: Into a roasting pan and the oven is at 200 to 225 degrees. Roast until interior is 120 to 125 degrees. Take out, wrap in foil and let rest for one hour.

Oven increased to 500 degrees, rib back in (or heat up a hefty fry pan to HOT) and sear outside for 8 to 10 minutes.

Anyone used the Low and Slow method ?

DW has reservations about this; thinking bacteria will emerge while cooking at low temps......

Thank you

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