[Update: Christmas 2019 – Be sure the checkout this YouTube video recipe for slow roasting prime rib. This recipe uses the technique of an initial high-heat (500 degrees) roasting followed by literally turning the oven off and letting the roast continue to cook in the cooling oven for two more hours. That lower heat is the key to the magic of slow roasting!]
Earlier this week as part of our holiday get togethers, we had a family group over for dinner and cooked – for the first time in a long time – a prime rib roast. Prime rib is one of those special meals – just right for the holidays with friends and family! It was delicious – accompanied by roasted potatoes, and some spinach.
Elise has a great prime rib recipe over on her Simply Recipes site. We used the 450 degree for 15 minute and 350 for the rest – although we cranked it back up to 450 again for about 5 minutes before taking it out of the oven (a technique mentioned in one of Ina Garten’s Barefoot Contessa cookbooks).
Everyone reminds you about needing to let the roast rest for 15-20 minutes after you take it out of the oven — so I will remind you here too! 😉