Prime Rib Recipe Slow Roast | Slow-Roasted Bone-In (2024)

FAQs

How long does it take to cook a prime rib at 250 degrees? ›

Heat the oven to 250°F with the rack in the lower middle position. Place the seasoned rib roast on a greased roasting rack in a roasting tray. Cook for 4 to 5 hours or until the internal temperature in the thickest part of the roast is 125-130°F for medium-rare prime rib, or 135-140°F for medium.

Cook the prime rib low and slow at 250°F until the internal temperature reaches 120°F, about 3 hours, depending on its size. Take the roast off the heat. Crank the heat up to 450°F or 500°F, then return the meat to the grill to crisp the exterior of the roast.

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Cook the beef at 250 degrees F for about 3.5 hours. Rest the beef for 30 minutes. Brown the beef in a high heat oven for about 5 minutes. Serve!

How Long to Smoke Prime Rib. It takes approximately 35 minutes per pound to smoke prime rib to Rare doneness with the smoker running steady at 225 degrees F. If you like your prime rib closer to Medium doneness, plan on 40 minutes per pound at 225 degrees F.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

It will take between 35 and 40 minutes per pound to smoke a prime rib at 225° to reach a rare to medium-rare internal temperature. If you smoke it at 250°, it will take 30 to 35 minutes per pound to achieve a rare to medium-rare internal temperature.

Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.

Do you cook prime rib covered or uncovered? ›

Leaving prime rib roast uncovered while roasting allows the meat to develop a nice brown crust. You should only cover the roast with aluminum foil if it is becoming too brown.

Cook Time and Temperature:

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

If you smoke it at 250°, it will take 30 to 35 minutes per pound to achieve a rare to medium-rare internal temperature. Add another 5 minutes per pound total if you want the prime rib to be medium. These temperatures and times per pound are for a straight smoke from start to finish.

We like to sear roasts first in a Dutch oven with a little olive oil, add spices, sauces and vegetables, a little water, and bake tightly covered in a slow oven (225-250 degrees F) for 4-6 hours.

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.