Slow-Roasted Prime Rib

Slow-Roasted Prime Rib
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  • 3 Tbs. unsalted butter, cut into ½-inch cubes
  • 3 Tbs. fleur de sel or other flaky sea salt
  • 8 to 10 sprigs thyme
  • 8 to 10 sprigs rosemary
  • 3-bone beef rib roast (about 6 lb.), preferably from the small or loin end and Prime grade
  • 1 Tbs. extra-virgin olive oil
  • 10 medium cloves garlic, smashed and peeled
  • + 1 more ingredients
    • 1-½ Tbs. coarsely cracked black pepper

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper. Position a rack in the center of the oven and heat oven to 325°F. Turn on the exhaust fan. Heat a 12-in...

View full recipe at Fine Cooking


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