Let me demonstrate how to roast a perfect prime rib using a tried-and-true technique called the reverse sear, as seen on Serious Eats.
There is nothing better than perfectly cooked prime rib because it is thick, juicy, and melt-in-your-mouth tender.
How would you like your steak, sir? If you had asked me that question ten years ago, when I had just arrived in the U S. , I’d tell you firmly, “Well done. Although we eat a lot of beef in Mongolia, steak isn’t a common food there. And we’re just not accustomed to pink meat. In actuality, I didn’t order medium-rare steaks for at least two years. I met my rancher husband at that time, and he forbade me from ordering well-done (or ruined) steaks.
After eight years, I now prepare medium-rare and occasionally medium-rare steaks for myself. Oh how things change!.
Cooking a prime rib roast to tender, juicy perfection is an art. With the right technique, you can achieve impressive results worthy of any holiday feast or special occasion. While prime rib can be cooked at various temperatures, using a low 200°F oven brings out its most succulent and flavorful qualities. But exactly how long does it take? Let’s dive into the details.
Why Cook Prime Rib at 200 Degrees?
The main advantage of slow roasting prime rib at a gentle 200°F is that it allows the meat to cook gradually while retaining moisture and tenderness. Unlike high-heat methods, the low temperature does not toughen or dry out the exterior. Instead, it tenderizes the meat by activating natural enzymes like cathepsins and calpains over time. These enzymes effectively break down proteins for a melt-in-your-mouth texture.
Cooking low and slow also enables even cooking from the outer edges to the center. With prime rib’s abundant marbling, fat renders slowly to baste the meat in its own juices. The end result is a tender, pink center encased in a flavorful brown crust when finished under the broiler.
How Long Does Prime Rib Take at 200 Degrees?
The cooking time for prime rib roast at 200°F depends primarily on the size and thickness of your cut. As a general guideline:
- A 4-6 lb prime rib takes around 2.5-3 hours
- A 7-9 lb prime rib takes around 3-4 hours
- A 10-14 lb prime rib takes around 4-6 hours
These time ranges allow the roast’s center to reach an ideal medium-rare temperature of 135°F. Always use a meat thermometer to test doneness instead of relying solely on time. The roast’s shape and your oven’s hot spots can affect cook times.
Ideally, start checking temps after 2 hours, then every 30 minutes until 15°F below the target temp. Carryover cooking will raise it 5-10° more after resting.
Seasoning and Preparing Prime Rib
Proper seasoning and prep ensures the fullest flavor. For best results:
- Season generously with salt, pepper and herbs at least 24 hours before roasting. Letting it rest intensifies the seasoning.
- Score the fat cap in a diamond pattern to help render fat for self-basting.
- Roast fat-side up on a wire rack in a shallow pan to allow air circulation. The rack prevents stewing.
Once cooked, let the roast rest 15-30 minutes before slicing to allow juices to redistribute. The temperature will continue rising as it rests.
Searing for a Crispy Crust
For enhanced flavor and texture contrast, apply a finishing sear after slow roasting. During the last 10-15 minutes, increase the oven temperature to 500°F. The high heat will quickly crisp and brown the exterior while keeping the inside tender.
Monitor closely to avoid overcooking. Once your desired doneness is reached, remove from oven and start resting before searing.
Serving Suggestions
The rich flavor of prime rib deserves equally decadent pairings. Consider these tasty accompaniments:
- Herb-roasted potatoes or creamy mashed potatoes
- Sauteed mushrooms or roasted vegetables
- Yorkshire pudding or buttery rolls
- Horseradish cream or au jus for dipping
A dry red wine like Cabernet Sauvignon also makes a fantastic match. For an impressive presentation, carve the roast tableside for your guests.
Storing and Reheating Leftovers
Properly stored, leftover prime rib keeps 3-4 days refrigerated. Slice the meat and store in an airtight container to preserve moisture. You can also freeze leftovers for 2-3 months.
To reheat, use gentle, moist heat methods only. Bake at 250°F, steam, or warm in au jus or broth to prevent drying out. Michelin-star chef Thomas Keller recommends sous vide reheating. Avoid the microwave, as it ruins prime rib’s texture.
With the right roasting time and temperature, prime rib becomes the tender, juicy showstopper of any meal. A 200°F oven transforms this luxurious cut into its most delicious incarnation. Follow these tips for roasting prime rib low and slow to succulent perfection. Your guests will be impressed!
How to buy a standing rib roast
There are two different cuts to choose from when purchasing a prime rib roast. The first is known as the loin end, also known as the “first cut” or the “small end,” and it is situated between the ribs 10 and 12. Because it has a larger rib eye muscle and is less fatty but more tender, this is the cut to choose.
The “second cut” has more muscles, more fatty tissue, and is situated closer to the chuck end. This cut is located from ribs 6-9. Even though it’s still a fantastic roast, this prime rib cut is regarded as less appealing.
I prefer to ask the butcher to separate the bones from the standing rib roast before tying them back together. This makes it much simpler to carve the roast after it has cooked and enables you to season the meat beneath the bones. However, you can still roast the prime rib on the bones because the meat will be protected from overcooking by the bones as it cooks. There are always people who like eating the ribs, and it might also give the meat more flavor.
Brown the surface just before serving
With the roast in the oven for a long time, the moisture has evaporated from the surface. As a result, making a golden-brown crust is much quicker and more successful. Turn the oven up to 500ºF (260ºC). Although it will take some time, the interval between the final sear and the meat’s rest is ideal.
It’s ready when the fat is crisp and the surface turns a deep brown, which takes 5 to 10 minutes. Keep an eye out for color changes. If you don’t want to wait around for the oven to heat up, you can broil on high. Keep in mind that the broiler elements are very hot and to keep a very close eye on everything!
As soon as the meat has been seared, cut it as closely as you can to the bone’s natural curve to remove it. The roast can now be cut into pieces that are 1/4 inch thick or, for heartier portions, 12 to 3/4 inch thick.
To separate the bones so you can also enjoy them, cut between them. Simply cut the twine from the meat’s connection to the bone if it was there.
The rib roast cut is made from the sixth to the twelfth bone of a cow’s 13 ribs per side. A roast’s weight ranges from 14 to 22 pounds, making it ideal for a large dinner party. However, it is frequently cut in half, weighing between 7 and 11 pounds and 3 to 4 bones per roast, making it more manageable for a small gathering.
Request the first cut or loin end (small end), which is closer to the loin portion, from ribs 10 through 12. A uniform, more tender and leaner rib-eye muscle can be found in this section. From bones 6 to 9, the second cut (large end) is closer to the shoulder and the chuck portion. This section has more muscle variety, connective tissue, and fat. Although it isn’t as uniform, the fat gives it a good flavor.
Slow-Roasted Prime Rib – How to Make The Easiest Way
FAQ
How long does it take to cook prime rib at 200 degrees?
How long does it take to cook a roast at 200 degrees?
What is the lowest temperature to cook prime rib?
Is it better to cook prime rib at 325 or 350?
How long do you cook a prime rib in the oven?
When ready to roast, preheat your oven to 200°F and add your prime rib roast to the rack of a roasting pan. Season with pepper and olive oil. Place the roasting pan in the oven until the center of the roast reads 120°F for medium rare, about 4 hours depending on the size of your roast. Use a meat thermometer.
What temperature do you cook a slow roasted prime rib?
For this Slow Roasted Prime Rib we cook the roast at 225 degrees F. If you have a convection oven, use 200 degrees F. How do I know when a prime rib is done? There is only ONE way to know that your roast has reached the right temperature, and that is with an instant read thermometer. Prime Rib is an expensive cut of meat.
What temperature do you cook a prime rib in a convection oven?
We cook the roast at 225 degrees F for this slow-roasted prime rib. If you have a convection oven, use 200 degrees F. With the roast in the oven for a long time, the moisture has evaporated from the surface. As a result, making a golden-brown crust is much quicker and more successful. Turn the oven up to 500ºF (260ºC).
What temperature should prime rib be cooked at?
For pink meat all the way to the edge, you’ll want to keep your oven temperature under 300 degrees F. Slow roast Prime Rib also tends to offer a better depth of flavor because the fat melts and infuses into the rest of the meat.
How much prime rib should I cook before cooking?
Before cooking, prime rib should be at room temperature to ensure an even temperature throughout the roast. When serving the roast as a part of a holiday spread, you will need 12 pounds of prime rib per person. If serving it as the main course, you will need 3 pounds per person.
How long do you cook a rib roast in the oven?
Put the lid on the roasting pan and put it in the oven. Let the meat roast for approximately 3 to 4 hours. Check it around the 3 hours mark, using an instant-read probe thermometer. Aim for 110 degrees for rare, 120 degrees for medium rare, 125 degrees for medium, and no more than 130 degrees. 4. Take the roasting pan out of the oven.