Prime Rib Experts: Low and Slow method?

I have used this recipe with great results for years! If you like Medium rare or Rare, this is the recipe for you! http://www.cookingforengineers.com/recipe/38/Prime-Rib-or-Standing-Rib-Roast

Update.......I did the low and slow method yesterday. Very good. Crusty on the outside and tender on the inside. No juices dripped into roasting pan or from rib when slicing. Just a couple of tbsp of fat in the pan.

Into a 225 degree oven for one hour and 45 minutes. Out, cover with foil and let rest for 25 minutes.

Foil off and into 450 degree oven for 10 minutes. Take out. Probe thermometer showed 130-135 degrees, depending on where I polked it.

Viola !

I have a friend that makes an excellent prime rib and uses this method:

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme



Directions:

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.


Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.


Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

I would follow Gordon Three's method. That bit of dry aging removes water from the outside of the meat so it browns and crisps without pan-searing, and still has a tender inside. For a roast your size a day or two of dry aging will make a big difference. For a big prime, I'll dry age it a week to nine days. Before roasting, I'd let it stand on the counter for 30 mins or so to get the chill off of it so it cooks more evenly.
Happy Cooking! -- a rancher's wife

Noel wrote:
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

Sounds to me like you have more of a thick steak than a roast. Ribeye and prime rib are already tender. I'd put it under the broiler for ten minutes each side and if its too bloody for you, put it in a 400 degree oven until its done to your preference.

Since it's only one rib thick and it's been frozen, it will dry out quickly in the oven.
I like rare steak so I would Sous Vide it to 127 and then sear a few minutes per side in a hot cast iron pan on the stove top. You could Sous Vide in a pot of water. Put the rib in a vacuum bag, bring a pot to 140 and put the bag in for 45 minutes. Juicy.
Or just cook it like a steak, which is what it is no. Not a roast.

If you have a USDA Prime Rib, congratulations as that is one fine piece of beef. If you have a Prime Rib, that is a bunch of Ribeye steaks that have not been separated yet. Both are good, one is very good. I would tell you my method of cooking, but then I'd have to shoot you... Good luck with yours.

I cook mine in rock salt. Take the rib roast and rub it down with worchestire sauce,sprinkle with garlic and pepper. Line a aluminon pan with 1/2 inch rock salt, place the roast on the salt and then completly with more rock salt. Sprinkle with water and cook in 500 degree over for 8 minutes per pound. Remove from oven and let set for a few minutes before breaking await salt. Will be the juiciest prime ribs you have ever had and no the rock salt does not transmit into the meat.

Low and slow works wonderful. melt in your mouth tender. Cooks Illustrated did a story on this a few years back. I won't go back to 500 deg sear then reduce oven method. Many restaurants use the low and slow.