Slow-Roasted Prime Rib Recipe

Adapted from Sarah Grueneberg, Spiaggia, Chicago

Slow-Roasted Prime Rib
5 from 36 ratings
Slow-Roasted Prime Rib from Spiaggia in Chicago
  • 6-pound bone-in prime rib roast
  • Flaky sea salt (such as Maldon)
  • Freshly ground black pepper
  • 8 garlic cloves, finely chopped
  • 10 rosemary sprigs, leaves removed and finely chopped (about 2 tablespoons)
  • 10 thyme sprigs, leaves removed and finely chopped (about 1 tablespoon)
  • 2 tablespoons extra-virgin olive oil
  • 10 shallots, peeled and left whole
  • 10 Kumato, Campari or Roma tomatoes
  • 4 tablespoons unsalted butter, cut into cubes
  • High-quality 8-year-old balsamic vinegar
  1. Two hours before cooking, remove the roast from the refrigerator and bring to room temperature. After an hour and a half, season with sea salt and pepper and set aside for 30 minutes more.
  2. Preheat the oven to 500°. In a small bowl, whisk together the garlic, rosemary, thyme and olive oil. Rub the mixture all over the roast.
  3. In a large roasting pan, place the shallots, tomatoes and butter in an even layer on the bottom of the pan. Place the prime rib on top of the shallot mixture, bone side down. Place the pan in the oven for 15 minutes, then lower the oven temperature to 325° and cook, basting the prime rib every 30 minutes with the pan drippings, until a thermometer inserted in the center of the roast registers 115° to 120° for rare or 120° to 125° for medium-rare, about 1 to 1½ hours.
  4. Remove the roast from the oven, cover with aluminum foil and set aside to rest for 20 minutes. Using a sharp carving knife, remove the bones from the roast and slice the meat crosswise into ¼- to ½-inch-thick slices.
  5. To serve, place the roasted shallots and tomatoes on a large platter and top with the slices of prime rib. Season with sea salt and pepper and drizzle with the balsamic vinegar. Serve immediately.
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