The perfect prime rib roast is one that has only a tinge of gray on the outer edges of the roast and the remainder is cooked medium rare throughout. Over the years, I have experimented with numerous recipes from cooking at high heat, sous vide, constant temperature throughout, but atlas this is the tried and true recipe that never fails.
I always wondered how restaurants prime rib were so good, but I never could get the cooking right. I came upon this technique while working for a major restaurant chain and have made it ever since.
Contrary to our standard, cook everything at 350 degrees, the technique calls for cooking a room temperature roast at 250 degrees for 1.5 hours and then lower oven temperature to the lowest it can go (usually 170 degrees). Cook at the lowest temperature for at least 3 hours.
The low temperature tenderizes the meat and distributes the juices through out the roast. Upon removing the prime rib roast for serving, there is no need to let the meat rest prior to carving. The result will be a tender and perfectly cooked roast.
Please let me know if you have any questions about this recipe.