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Slow-Roasted Standing Rib of Beef

Serves 6 to 10 (see notes below)

There are many ways to prepare a beef standing rib roast, also known as prime rib, depending on the desired outcome. If you want a roast that is great for serving people who want their beef at various levels of doneness, try the standing rib roast in the similar and related recipes. For a boneless rib roast, which makes for easy carving and is appropriate for an intimate meal, I prefer a moderate heat. That recipe is in the similar recipes as well. This recipe uses the slow cooking method, which incorporates a much lower oven temperature. The entire roast will be a perfect medium-rare, except for the extreme ends where it was seared, but you may roast it longer if everyone prefers the beef more done. Ask the butcher for a first cut portion of the ribs. To make carving easier, remove, or have the butcher remove, the chine or back bone and cut the rib bones short.


Let roast stand at room temperature for up to 3 hours, no longer. This step is critical to ensure that the meat cooks to the same temperature throughout. (See notes below.)

Adjust oven rack to the lowest level. Preheat oven to 200° F. Season the roast all over with salt and pepper. Heat a shallow roasting pan, large enough to hold the roast, over medium-high heat. Add the roast and sear on all sides until browned, about 2 minutes per side. Remove roast and discard fat in pan.

Set a wire rack in the bottom of the pan and place the roast on it, fat side up. Roast until a thermometer inserted in the center registers 130° for medium-rare, about 3-1/2 hours. Remove from oven, tent with foil, and let stand for 10 to 15 minutes before carving.

Notes: How long the beef takes to get to room temperature prior to roasting depends on the temperature in your house, so judge accordingly if it is either unusually cold or, for food safety reasons, hot. By definition, room temperature is considered to be between 68 to 77° F. If desired, you can start this roast a little ahead of the time you will need it. It will stay warm in a very low oven, about 150° to 170° F, until needed. The number of people it serves is, as expected, dependent on how thick it is sliced. The average slice should be about 1-inch thick. However, as part of a buffet or a large dinner with many sides, the roast can be sliced thinner, serving 10 to 12.