SLOW ROASTED PRIME RIB RECIPE RECIPES

Steps:

• Take roast out of the refrigerator and let stand at room temperature for about 2 hours to take off the chill. Preheat oven to 350 degrees Fahrenheit.
• Mash together the garlic, salt, pepper, oregano, and rosemary; rub seasoning into the roast. Place meat, fat side up, on a rack in a shallow roasting pan.
• Place meat in the oven and roast approximately 45 minutes, until lightly browned. Open the oven and scatter the vegetables in the pan around the roast. Close the oven, then reduce temperature to 225 degrees. Bake approximately 2 1/2 hours for rare(140 degrees on a meat thermometer) or longer for more well done.
• When the meat is done to your satisfaction, take the roast out of the oven and place it on a carving board to rest for about 10 minutes before carving.
• Meanwhile, if enough juice has been rendered by the meat, prepare a natural gravy. Remove excess fat from the pan and place pan over low heat. Stir in suitable amount of water (1 to 2 cups) scraping to deglaze the bottom of the pan. Season with salt and pepper and a dash of Worcestershire sauce. Reduce gravy slightly, strain, and check seasonings. Serve warm with the roast beef.

Steps:

• Season roast all over with salt and pepper (use about 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt per pound; this guideline is especially important with large cuts of meat). Place roast on a wire rack set inside a large rimmed baking sheet (this setup will keep the meat from sitting directly in the liquid that will get drawn out by the salt, allowing it to cook more evenly later). Let sit at room temperature at least 2 hours, or cover and chill up to 2 days. If you’re chilling the meat, move it back to the counter and let it sit at room temperature for the final 2 hours. Taking the chill off of the roast before it goes into the oven means it will cook in less time.
• Meanwhile, finely chop 10 anchovies and 2 rosemary sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper.
• Preheat oven to 250°. Scatter remaining 4 rosemary sprigs across another rimmed baking sheet. Place meat on top and smear anchovy mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110° for medium-rare, 2–2½ hours (temperature will rise as it sits; it should eventually hit 125°). Let rest at least 30 minutes.
• About 20 minutes before you want to sit down to eat, increase oven temperature to 500°. Roast meat on the same baking sheet until fat is golden brown, 10–15 minutes. Transfer roast to a cutting board, leaving any pan juices behind. Remove rosemary sprigs from baking sheet; discard. Add ¾ cup parsley to juices and stir to coat. Transfer to a small bowl.
• Slice roast away from bones (you can separate bones and crisp up in the oven or serve them as they are). Slice meat to your preferred thickness. Arrange on a platter and pour parsley mixture over. Sprinkle with sea salt and more parsley. Serve with more anchovies alongside if desired.
• Do Ahead: Meat can be roasted 2 hours ahead. Store loosely covered with foil at room temperature.