Slow Roasted Prime Rib Recipe
Slow Roasted Prime Rib Recipe, This dish is a classic recipe from a restaurant I used to work at. Since it was closed and now, as far as I know, the only way to get the prime rib like they used to make it is to make it yourself.
material Slow Roasted Prime Rib
January 3 to 13 lb. prime rib roast (bone will take longer to cook but infuse flavor to beef)
Seasoning salt Lowry
A-1 Steak Sauce
dried parsley flakes
how to make Slow Roasted Prime Rib
Start prepping the day before you plan to serve roasted. I did it the day before, but it does not taste the same.
First you bake sprinkle generously with seasoning salt. Seriously, you need to coat the salt and rub it with your hands. Make sure it is completely coated with salt. Do not worry about it being too salty just do it.
Did you do it? All Right. Now pour A-1 on it and rub that whole roasted too. Did I mention how well versed you will after this hand? Make sure you rub that A-1 on all sides of the roast.
Once done you can sprinkle parsley flakes on top, slightly less generous. Maybe 1-2 tablespoons per side. You can try this with fresh chopped parsley but I’ve never been so I can not guarantee results but should be fine.
Once you do this, wrap or wrap in foil or whatever you want (just make sure that what’s in the fridge does not seep through anything that separates it from the meat.) So, let the meat sit and marinate overnight make sure you pull it out about 6 hours before you plan to serve it.
Grilled Browning: You can do this one of two ways; to cook in the oven at 500 F for about 10 minutes or by burning in a sauté pan until brown. I found both to be useful only for smaller roasts. Grilled burn 13 pounds in a saute pan just does not work. ; )
Place the roast directly on the center rack of oven and place on a rack in a roasting pan underneath to catch the juice.
Prime rib roast for 30-45 minutes per pound boneless and bone 45-60 minutes per pound. Roast must be rare medium rare and the temperature will get up to 145 degrees or more when done. I have seen where people say that 140 rare medium rare and 145 are higher than the excessive and roasted and crushed. Since this is a slow roasting recipe I have found that even wake higher than 150 meat will stay nice and pink.
Now, I have to warn you about the cooking time. I have looked all over the internet for how long to cook prime rib at low temperatures and gets results provide cooking time anywhere from 30 minutes to an hour per lb. 200 degrees Fahrenheit. After a bit of experimentation I found that the prime rib (which is what we used to use in the restaurant) will be conducted at 30 minutes per pound I imagine the bone will take up to one hour per lb. at the same temperature, but once again, I can not say for sure.
Another note about the cooking time: if you bake will be too fast, as even a few hours too fast (this happened to me) you can lower your oven to warm setting when the prime rib you get up to 145 and if it starts to get cold again bump it back to 200. I went back and forth like that for about 4 hours and still end up with a nice, moist, pink prime rib roast.