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Sliced prime rib roast on a cutting board with herbs
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4.74 from 19 votes

Best Prime Rib - Slow Cooked Prime Rib

Learn how to make the Best Prime Rib Recipe in the oven! My slow roasted prime rib is flavorful, show-stopping, and easy for beginners.
Prep Time10 mins
Cook Time4 hrs
Resting Time15 mins
Total Time4 hrs 25 mins
Course: Main Course
Cuisine: American
Keyword: best prime rib recipe, prime rib recipes, slow cooked prime rib, slow roasted prime rib
Servings: 12
Calories: 1085kcal



  • 8 pound Bone-In Prime Rib Roast
  • 1 Tablespoon Kosher salt or sea salt
  • 2 Tablespoons olive oil
  • 2 teaspoons freshly ground black pepper


  • Salt your prime rib roast all over with kosher or sea salt the day before you plan on cooking it. Refrigerate overnight, uncovered.
    8 pound Bone-In Prime Rib Roast, 1 Tablespoon Kosher salt
    Raw prime rib roast on a rack
  • When ready to roast, preheat oven to 200°F. Season roast with freshly cracked black pepper and olive oil and place on the rack of a roasting pan. Add to the oven and roast until the center reads 120°F (for medium-rare) using a meat thermometer, about 4 hours.
    2 Tablespoons olive oil, 2 teaspoons freshly ground black pepper
    Prime rib seasoned on a roasting rack
  • Remove roast from the oven and tent with foil for 20 minutes. Turn oven temperature up to 500°F. After 20 minutes is up and the oven is heated, remove the foil from the roast and add it back to the oven.
    Roasted prime rib on a roasting rack
  • Sear for 10 to 15 minutes until browned and crisp. Allow to rest 15 minutes on a cutting board before slicing and serving. Enjoy!
    Sliced prime rib roast on a cutting board with herbs



  • Always use a meat thermometer to get an accurate read on the temperature of your roast. Follow our beef temperature guide for best results.
  • Salt your roast and keep it uncovered on the sheet pan with a rack in the refrigerator the night before roasting. Bring it to room temperature before adding it to the oven by allowing it to rest 2 hours outside of the fridge, for best results.
  • Let your prime rib rest 15 to 20 minutes before carving to lock in the juices.


Calories: 1085kcal | Protein: 49g | Fat: 96g | Saturated Fat: 40g | Cholesterol: 219mg | Sodium: 884mg | Potassium: 806mg | Vitamin A: 5IU | Calcium: 29mg | Iron: 5.2mg