Скачать или смотреть Low and slow 200F large

its a family tradition (even with insane food inflation) to always have a bone in massive prime rib roast over the holidays. this 12lb roast fed easily 20, so we had plenty of leftovers for prime rib lunch and prime rib beef dip sandwiches the next day! Low and slow method of roasting gives you a super tender self basted melt in mouth roast with concentrated beefy flavor. only downside is there is no drippings for gravy (just a puddle of fat which still makes tasty gravy tho you need to add beef broth to round it out)

this low and slow recipe works even for a frozen rock hard roast if you ran out of time or forgot to defrost -it will take 2x the time and you wont be able to get a rare looking roast due to long took time).

Ingredients
-10-12lb bone in prime rib beef roast. Boneless works well too but I love using the bones for soup or pho after
-1 shot XO or decent brandy/whiskey/white rum
-4tbsp cup red or white wine (use whatcha got)
-2tbsp soy sauce
-salt and pepper
-herb rub of choice: I like to keep it simple with granulated garlic, touch of sugar, basil, wasabi. mix it up by adding espresso, rosemary, smoked paprika!! ideally marinate 1-2days in fridge.

For thawed roast: Insert meat thermometer into deepest part avoid hitting bone, pop into 200F oven for 25-30min/lb, remove at 120F for rare, 125F for med rare and 130F for medium. Tent with foil and rest 20min. internal temp will rise then settle. carve and enjoy!

For frozen roast: pop into 200F oven for 50-60min/lb, about 4hrs in, insert meat thermometer into deepest part avoid hitting bone (should read thawed temp), keep roasting for 3-4h more, remove at 120F for rare, 125F for med rare and 130F for medium. Tent with foil and rest 20min. internal temp will rise then settle. carve and enjoy!

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