How long do you cook a beef roast at 250 degrees? Slow roasted Prime Rib Roast: The Slow-Roast Method

The slow roasted prime rib is a great centerpiece for a holiday dinner.A roast with a crisp outer crust is created using a reverse-sear method.

Slow roasted Prime Rib is the most impressive entree for a holiday dinner.A perfectly-cooked standing rib roast, carved into juicy, rosy slices, makes a gorgeous presentation on a carving board or platter.Prime rib has become a Christmas tradition for many families.

I am sharing my shopping tips and preferred method for making an unforgettable slow roasted prime rib that will leave your guests coming back for seconds every.single.Time.

Prime rib is beef cut from the rib section and sold on the bone.ribeye steaks originate in this area.It is well-marbled and delicious.

I prefer roasting prime rib on the bone for the best flavor, juiciness, and texture.Want to learn more about prime rib cuts?The Food Lab has a guide to prime rib.

The cut does not necessarily carry the USDA Prime grade.Prime Rib can be purchased as USDA Prime or Choice.Marketed at a higher price point, a Prime-grade roast rib will be more marbled than Choice, improving flavor and texture.

Prime-grade roast are even better than those that have been dry-aged.I have had many Choice-grade cuts that have been absolutely delicious.Especially when using the reverse sear method.

I like to ask the butcher to cut the roast from the loin end of the rib section, as opposed to the chuck end, when I buy prime rib.The loin end is more tender and less fat than the other end.

To make it easier to serve, I ask the butcher to cut the meat off of the bones and tie it back on for roasting.Remove the twine, lift the meat from the bones, and carve.

When buying prime rib on the bone, I usually plan on 1 pound per person.2 adults can be served per rib.

Many traditional prime rib recipes call for roasting the meat on the stove or in an ultra-hot oven to create an outer crust before slow roasting.Slow roasting the meat at 250 degrees F is what the reverse sear method does.The meat is roasted at 500 degrees F for a few minutes.

There is a benefit to using a reverse sear.The meat is tender and evenly cooked from end-to-end with a minimal area of "gray ring" on the interior.

Slow roasting the raw meat in a 250-degree F oven results in less moisture loss.All of the drippings that are released into the pan with a high initial cooking temperature remain in the roast.Prime rib is cooked with the reverse sear process.

Do you want to read more about reverse searing?Two of my favorite articles are from Bon Appétit.

I like to keep it simple with a generous coating of sea salt and black pepper.The night before roasting, I season the meat and put it in the refrigerator to dry out.

There is no drippings to make a pan sauce if you cook a prime rib with a reverse sear.After the meat is cooked, there isn't much to work with in the pan.

I like to serve this prime rib with my Roasted Garlic and Horseradish Cream Sauce.Prime rib and creamy horseradish sauces go well together.

If you have leftover prime rib after a holiday dinner, you can make some great sandwiches.You will want to make the most of this roast after the holiday.

Entrees, Meat, with: beef, Christmas, dinner, garlic, holiday, horseradish, New Year's, winter

I rubbed the roast down before I put it back in on the 500 degree roast because I was a little scared of the cooking method.It was the most tender and delicious Prime Rib I have ever had.

I have never cooked a prim rib before.It gave me time to bake my yorkshire puddings.This method will be used with different roasts.Thank you for sharing the recipe.It was the only thing I did.

Thank you!I used the reverse-sear method for the first time on Christmas day for a 3 bone.I was fortunate to get a fresh rib roast at the last minute.Excellent!The family wants a medium rare to medium temperature this year, so I set the temp on the probe to 132 degrees.My apartment oven is not the best, but I was able to keep an oven temperature between 220 and 250 thanks to my oven thermometer.I used a full bottle of Montreal Steak Seasoning as a rub.A little over four hours at the low temperature range, then out to rest for 30 minutes, and then back in to sear for 8 minutes at 500 degrees.The probe reached its maximum temperature out of the oven.The roast sat a little longer than I wanted, but the probe still read 135 by the time the dinner was ready.Medium to rare, and so tender and delicious!This roast was delicious, but I prefer a little more on the rare side.The best I have ever prepared.Again, thank you.I was happy to find your recipe on the internet.Cheers!Greg.

We made this recipe for Christmas in 2020 and it was so simple and delicious that we were blown away.We only needed to cook it in the oven for 2 hours, then add some butter on top and Worcestershire sauce, and raise it, it was just as good, if not better, than the reverse sear.Highly recommended.

I make prime rib at Christmas for years.This method is the best.Came out perfect.We didn't use the Au jus I had prepared.Thank you!!

We decided to have a Christmas dinner instead of a turkey.We are in our third year.It was a great dinner for my parents.I can cook it and take it to my house and finish it off with the last sear.It's less hassle to prepare a turkey dinner.Thank you for sharing.

Oh my gosh!I knocked it out of the park thanks to this recipe.I don't like cooking but tonight I feel like a rock star.A roast with a $70 price tag made me nervous and I didn't want to get it wrong.It was perfect!In 2020, there are only 3 of us to eat it.Not a problem at all.Thanks so much for the technique.I can't wait to use it for more.

I have never made a prime rib in my life.It turned out perfect because of your recipe and directions.Wishing you a Merry Christmas and a Happy New Year!

The best Rib Roast ever!Everyone loved this dish and it was served with a Merlot Au Jus.Planning a day ahead and having a dinner that is rich and delicious, thanks for sharing.!

I have to do the recipe to a T.The restaurant is good.Medium rare through and through.A definite keeper.!