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 p...
Forum Discussion
My opinion would be that there are a few things backwards with your plan. the 500 degree oven or searing pan is to hold in the juices. Doing at the end of the cook is a little useless. Low and slow is usually devoted to meat that is tough and one tries to breakdown the muscle tissue. I don't see that applying to a prime rib. I have seen prime rib recipes where the oven is turn way up and then completely off and the roast stays in the oven cooking off the residual heat. That might be considered a low and slow method but I've never done it that way.
