Low and Slow Prime Rib

Low and Slow Prime Rib ? Sorry, Method X, But We Had a Great Run

We all love the conveniences of modern technology, especially when it comes to kitchen equipment, and appliances, but every once in a while, by making things better, they make something worse. A perfect example would be the fan inside my oven that cools it down after it's turned off. It's a fine feature, but highly problematic when it comes to our critically acclaimed "Method X" Prime Rib technique.

If you're not familiar, you can check out the video for details, but it involves cooking the meat at 500 F. for a certain amount of time based on the weight of the roast. Then the oven is turned off, and not opened for 2 hours. The meat slowly finishes cooking, and once done, it's a thing of pure beauty. Unless, the oven is cooled with a fan, in which case the meat will be raw. So, I decided to post this low and slow method as an alternative.

This is about as fail-proof as it gets. After seasoning, and "dry aging" the meat for a few days in the fridge, we butter, re-season, and pop the meat into a 300 F. oven until it reaches the internal temp we want. That's it. I usually pull mine at 115-120 F., which after resting, covered for about 20 minutes, will be a perfect rosy pink. But whether you want yours on the rare side, or something closer to medium-well, this dead simple method will work for you, which is why I hope you give it a try soon (especially if you just bought a new oven). Enjoy!