Slow cooked prime rib requires a three-bone rib roast, 3 tablespoons flaky sea salt, 1 1/2 tablespoons of ground black pepper and 1 tablespoon of extra virgin olive oil. Also prepare eight to 10 sprigs of thyme and rosemary, respectively, and 10 smashed garlic cloves and 3 tablespoons unsalted butter.
The three-bone roast should be about 6 pounds, of prime grade and preferably from the small or loin end. Remove it from the refrigerator approximately two hours before cooking, so it can achieve room temperature. About 30 minutes into the process, crust all sides generously with the salt and pepper, making sure the pepper is ground coarsely. After positioning a rack in the center of the oven and preheating it to 325 degrees Fahrenheit, heat the olive oil in a roasting pan or ovenproof skillet on the stovetop.
Once the oil has achieved temperature, brown the meat thoroughly on each side, being careful of spattering oil. If your oven possesses an exhaust fan, turn it on. After browning, transfer the roasting pan to the oven, adding prepared herbs, garlic and 1/2 inch cubes of the butter on top. Roast meat for approximately two hours, moistening the surface with a bulb baster with juices in half-hour intervals.
Finished meat reads 120 to 125 degrees Fahrenheit for rare, 130 to 135 degrees for medium rare and 140 to 145 for medium. Cook further if desired, though flavor, tenderness and juiciness may suffer. Allow at least 15 minutes rest before carving.