Rib Roast - Neal

Prep:1h 15minCook:1h

This recipe is a variation on the Slow Roasted Prime Rib recipe found here: * https://amycaseycooks.com/the-best-slow-roasted-prime-rib/ Go there for a really good write up with pictures. This recipe is just my notes for me on cooking this with my own variations.

Updated at: Thu, 17 Aug 2023 04:52:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories262.6 kcal (13%)

Total Fat16 g (23%)

Carbs0.5 g (0%)

Sugars0 g (0%)

Protein29.6 g (59%)

Sodium183.7 mg (9%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

kosher salt

1 Tbsthyme

1 Tbsrosemary

1 Tbsgarlic

chopped

4 Tbsbutter

softened

3 lbsrib roast

Instructions

Step 1

Place a baking rack on top of an aluminum foil lined cookie sheet, and set aside.

Step 2

Remove packaging from roast, pat dry, and set briefly on the baking rack.

Step 3

Sprinkle kosher salt on a cutting board/mat, and coat the roast by rolling it in the salt.

Step 4

Return the roast to the baking rack, and let sit for 1 hour.

Step 5

While the roast is resting, soften the butter using any Google-able method.

Step 6

After the roast has rested, adjust the oven shelves to the lower 1/3rd, and preheat oven to 500 degrees.

Step 7

While the oven is preheating, mix the thyme, rosemary, butter, and garlic, and apply to all sides of the roast.

Step 8

Set roast on the baking rack fat side up, insert wireless thermometer, and place roast in oven. Set temp on thermometer to 118 degrees, and cook for 20 minutes.

Step 9

Lower oven to 200 degrees, and let roast cook to final temperature.

Step 10

Once the roast is at the final temperature, pull the roast out of the oven, tent, and let sit for 30 minutes.