How to Slow Cook a 12 lb Boneless Prime Beef Roast
There is a reason the beef rib roast is called "prime." It is so tender, succulent and flavorful. You can purchase a bone-in or a boneless prime beef roast, but the bone-in will take less time to cook than a boneless roast. This is an important consideration, as the best way to cook a prime beef roast is to slow-roast it, so even a bone-in roast will take most of the day to cook. When you take the cooked-to-perfection roast from the oven, steaming and aromatic, you'll agree that it was worth the wait. Does this Spark an idea?
Things You'll Need
- 12 lb boneless prime beef roast
- 5 garlic cloves, sliced in half
- 1 tablespoon dried rosemary
- Salt
- Pepper
- 1 large roasting pan with a rack
Instructions
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1
Preheat the oven to 325 degrees.
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2
Place the roast on the roasting rack in the pan.
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3
Shake salt and pepper over the surface of the roast to season it.
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4
Sprinkle the dried rosemary onto the roast and arrange the garlic clove halves on top, distributing them evenly.
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5
Place the roast into the preheated oven. Cook for 8 hours (40 minutes per pound). You can use a meat thermometer to test the temperature and check for doneness. One hundred forty degrees is rare; the center will be red, soft and barely warm. One hundred sixty degrees is medium; the center will be pink and firm. One hundred eighty degrees is well-done; the meat will be firm and gray-brown throughout with no pink color at all.
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6
Remove the roast from the oven when it is done and allow it to rest for 15 minutes before carving and serving it.
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Tips & Warnings
Check on the roast every two hours to make sure it isn't drying out. If there aren't juices in the bottom of the pan, or if what are there seem inadequate, pour 1 cup of beef broth over the roast to keep it hydrated.
Although prime rib, both bone-in and boneless, is typically served rare, there is no right or wrong to the level of doneness. If you prefer a more well-done roast, you should feel free to cook it to your liking.
Strain the pan juices into a gravy boat and serve as an au jus with the meat.
References
Resources
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