Slow-Roasted Prime Rib

I always call my sister, Mary Ann, whenever I have a piece of meat to cook.  I have recipes for roast beef and eye round roast, which is great.  But for cooking Prime Rib Roast – I always have questions!  There was a recipe for Slow-Roasted Prime Rib in our local Newsday that I will use the next time.

Slow-Roasted Prime Rib Recipe

The night before you plan to serve the roast, combine the salt, pepper and garlic (if using).  Smear the mixture all over the meat.  Place the roast on a large plate or baking sheet and refrigerate, uncovered, overnight.

The next day, remove the roast from the refrigerator and let it sit at room temperature for at least an hour.  (The longer it stays out, the shorter the cooking time will be.)  Preheat the oven at 200 F. and arrange a rack in the lower third.  Place the roast – fat side up, bones-down  – on a roasting rack set in a roasting pan.  It’s important that air circulate around the meat while it cooks so you may have to elevate the rack by placing 4 scrunched-up balls of aluminum foil underneath it.  Roast until the center reaches 120 F., about 4 to 6 hours.

Place the roasting pan on a wire rack, tent the roast loosely with foil and set aside for an hour.  During this rest, the meat will continue to cook and the juices will settle evenly throughout the roast.  Go ahead and cook anything else you’re serving.  About 30 minutes before dinner, increase the oven temperature at 450 F.

Take the foil tent and crumble it into a ball.  Place the ball under the bones of the roast to prop up the less-exposed area of fat.  Roast at 450 F. until a dark brown crust forms over the entire tip surface, about 8 to 10 minutes.  Remove the roast to a cutting board and carve immediately; it does not need to rest again.  To carve, carefully cut the meat away from the rib bones in one piece, then slice into ½ inch portions.                    8-10 servings

(Recipe for Slow-Roasted Prime Rib was in Newsday, Thursday, January 10, 2013)