We favor roasting large cuts of meat at a low temperature; the gentle heat cooks them evenly throughout (which means beautifully rosy pink slices of beef). 


  • 18-12 Pound prime rib roast of beef, tied between the ribs
  • Salt & Pepper


Step 1

Preheat oven to 200°. Generously season roast all over with salt and pepper.

Step 2

Heat a heavy skillet large enough to accommodate the roast and sear the meaty sides of the roast until nicely browned, 5–10 minutes.

Step 3

Transfer the roast to a large roasting pan, rib side down, and roast in the oven until the internal temperature reaches 120° for rare, 130°–135° for medium-rare, and 140° for medium, 3–4½ hours.

Step 4

Transfer the roast beef to a carving board or a warm serving platter and let it rest for 30 minutes. Remove string before carving the roast.