Low and slow Prime rib roast in the oven

[BrianK]

Second time I've done this, great results both times. 

I prefer a honkin' huge prime rib roast. Yes, Prime is costly but IMO it's worth it and you're not doing it every day, right? This year we bought a 3 rib large end roast. Have the butcher remove the meat from the rib bones and reattach with string. For best results, salt and pepper and dredge in flour the day before roasting. Put it on a roasting rack over the roasting pan and put it in a refrigerator uncovered. I haven't done that. I just S&P and dredge right before roasting. Set the oven to 250*, I check it with a separate remote reading thermometer 'cause oven thermostats are notoriously inaccurate. Roast until the internal meat temp reaches a few degrees lower than desired. Relax, everything will work out. Remove from the oven and tent with aluminum foil for 30minutes. Carry over heat will finish off the meat. As soon as you remove the roast bring the oven temp' up to 500* or as high as it'll go. After the 30 minutes it's time to finish the roast. Put it back into the oven for 5-10 minutes to complete the exterior browning. Since it rested for 30 minutes, it's ready to carve immediately after finishing the exterior.

Enjoy!

IMO the only way to make it better would be to do it in the smoker grill, same technique, just with some smokin' wood, cherry or apple would be my choices for beef.

 

[98Z5V]

Getting ready to do this on this weekend, in the Orion Cooker 3.0.  This one is brand new to me, only has 2 burns on it so far.  My previous Orion Cooker was the 2.0, and I used that thing for about 6 years.  I'll post up results.