Low and Slow Prime Rib
Description
The simplest, most fail-safe version for cooking a Prime Rib - boneless or bone-in.
Ingredients
•
5 pounds prime rib roast
•
1 tablespoon kosher salt
•
2 tablespoons very soft unsalted butter
•
1 tablespoon kosher salt
•
2 teaspoons freshly ground black pepper
•
1/8 teaspoon cayenne pepper
Directions
1
Gather all ingredients.
2
Place beef on a pan, and rub with salt. Place meat on a rack or twisted foil so air can circulate under roast, and transfer to the fridge for 24 to 48 hours.
3
Remove from the refrigerator and let it rest for a few hours to come to room temperature (optional).
4
Preheat the oven to 300 degrees F (150 degrees C). Transfer roast into a roasting pan, preferably on a rack.
5
Mix butter with coarse salt, pepper, and cayenne in a small bowl and spread onto the sides and top of the roast. Then add more salt to the top. Pour water into the bottom of the pan.
6
Roast in the preheated oven until internal temperature is 115 to 120 degrees F (46 to 48 degrees C), about 1 hour and 20 minutes (about 20 minutes per pound). Remove from the oven, cover with foil and let rest for at least 20 minutes before serving.
7
Drippings from the pan can be deglazed with broth or water, and served alongside meat.