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Noel's avatar
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

13 Replies

  • That's the way I cook a standing rib roast, I imagine it works with prime rib steaks. Never tried it frozen though, the damage to the cell walls from freezing means your meat will dry out easier, so watch the temps and cook times.

    When I buy a rib roast, I unwrap it from the plastic / butcher paper, and place it in the fridge in a colander for at least 3 days, 5 if I have time... turning it every few days. This allows water to evaporate and bacteria to tenderize the meat, it's called dry-aging.

    When it's time to roast, I heat the oven to 250F. I trim the roast of any unsightly bits of meat, and rub it down with olive oil and kosher salt. I place the roast on a trivet in a steel / aluminum (not non-stick) cake pan (too cheap to buy a roasting rack and pan). Turning the oven down to 225F, meat thermometer goes into the meat and into the oven it goes.

    Thermometer is set to alarm a few degrees below rare... when the alarm goes off, I zip the oven temp up to 450F to put a crust on the meat, like you said, 8-10 min.

    After the oven starts to smoke real good, meat comes out, on goes the foil and a dish towel and it's off to rest for 30 mins or so.

    Drippings in the cake pan go on the stove top to reduce almost to a paste. When it's real thick, red wine and real butter go in. Reduce again to desired consistency for a great "au jus"

    Lots of work, but it really comes out good. Outside steaks are usually medium well to well done for the squeamish, inside steaks are medium to medium rare, depending on how long you let it rest, less rest == more rare inside steaks.

    Serve it up with a bunch of steamed asparagus and mashed potatoes, mmmm now I'm hungry!
  • 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.