How Do You Cook a Standing Rib Roast (Slow-Roast Method)
Freshly Ground Black Pepper
9 - lb Standing Rib Beef Roast
Place your oven rack in the lower 1/3 of the oven, but not on the bottom notch.
Allow the roast to stand at room temp for 1 hour before roasting.
Place the roast on a foil covered pan, with a rack if possible, to allow for drainage.
Rub the beef with olive oil, then coat with kosher salt and a thick layer of coarse ground black pepper.
Insert a probe thermometer into the center of the roast, without letting the tip touch the bone.
Cover with a sheet of heavy duty foil and place the roast into the oven and cook to an internal temp of 120 degrees.
When the roast reaches 120 degrees, remove from oven, keeping the roast covered, and allow the temp to rise to 130 degrees.
While waiting for the temp to rise, increase the oven temp to 475 degrees.
When the roast reaches 130 degrees, remove the foil and place the roast back into the oven and bake about 10 minutes until the desired crust has been achieved.
Remove roast from the oven and allow to rest 5 - 10 minutes before slicing.
A great trick for slicing prime rib is to use an electric knife. Place the roast on a large cutting board. Using the rib bones as a guide, cut along the top of the bones to seperate the roast from the bones. Set the bones aside and slice the roast into individual servings.