The Perfect Slow Roasted Prime Rib Recipe (Foolproof & Holiday-Ready)

The Prime Rib Recipe That Never Fails

This is my go-to for the most perfect prime rib — and it's shockingly easy, especially when you're juggling a full holiday meal. Three ingredients. One technique. Zero stress.

The secret is BREAK A LEG — SALTOPIA's shallot, rosemary, citrus, and thyme dry rub. It was made for lamb, but it is absolutely extraordinary on prime rib. Trust me on this one.

🥩 Ingredients

• 1 bone-in prime rib roast, approximately 4 lbs (see note below for larger cuts)
• ½ cup unsalted butter, softened
• SALTOPIA BREAK A LEG Dry Rub & Brine, to taste (at least 6 heaping tablespoons)

For the Au Jus:

• All pan drippings, strained
• 4 tablespoons red wine
• 2 cups low-sodium beef broth
• BREAK A LEG to taste

👩🍳 Directions

1. Bring to room temperature. Place your prime rib on a grated rack and let it come to room temperature — this takes 2–4 hours depending on size. Don't skip this step.
2. Preheat to 500°F (260°C).
3. Make the butter rub. Combine softened butter and BREAK A LEG in a bowl and mix until well blended. Spread evenly over the entire roast. Be generous — it's delicious.
4. Blast it. Roast at 500°F for exactly 20 minutes. *For roasts larger than 4 lbs, multiply the weight by 5 minutes (e.g., a 6.3 lb roast = 31 minutes).
5. Turn the oven OFF. Do not open it. I know. It's hard. I literally tape a sign on my oven that says "DO NOT OPEN UNTIL THE BUZZER GOES OFF." Leave the roast in the closed oven for exactly 2 hours. Set a timer and walk away.
6. Remove and rest. After 2 hours, remove the roast, slice, and serve.

🍷 The Au Jus

Don't waste those drippings — they're loaded with flavor from the BREAK A LEG rub. Strain the pan drippings into a saucepan, add red wine, beef broth, and a pinch more BREAK A LEG. Whisk over low heat until combined and serve alongside the prime rib.

Buon appetito! 🥂

✨ Pro Tip

The high-heat-then-oven-off method works because the residual heat gently finishes the roast without drying it out. The result is an evenly cooked, perfectly pink prime rib with a gorgeous crust — every single time. No meat thermometer anxiety required.