Here, we roast the prime rib low and slow in the oven for the most tender results.
Allow 2 to 2-1/2 hours for rare or 2-1/4 to 3-1/4 hours for medium.
Place meat in a self-sealing plastic bag set in a shallow dish.
Credit:BHG / Crystal Hughes
Pour marinade over meat.
Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.
Drain meat, discarding marinade.
Credit:BHG / Crystal Hughes
Place meat, fat side up, in a large roasting pan.
Insert a meat thermometer into center without touching bone.
Test Kitchen Tip:To roast a 3- to 4-lb.
Credit:BHG / Crystal Hughes
boneless ribeye roast instead, prepare as directed, except place roast on a rack in roasting pan.
Roast 112 to 134 hours or until 135F for medium rare.
(For medium, roast 134 to 2 hours or until 150F.)
Credit:BHG / Crystal Hughes
Roast in a 325F oven to desired doneness.
Transfer meat to a cutting board.
Cover with foil and let stand for 15 minutes before carving.
Credit:BHG / Crystal Hughes
(The temperature of the meat will rise 5 degrees during standing.)
If desired, garnish with additional fresh rosemary.
Save the rack and use kitchen string to tie the roast to the ribs.
After roasting, just untie bones and slice.
2,000 calories a day is used for general nutrition advice.
