There’s nothing like a slow-roasted sirloin steak for a holiday meal or special occasion. This recipe requires just four ingredients but yields a deliciously tender standing sirloin steak.
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Low and Slow Prime Rib – Simple No-Fail Prime Rib Method – Food Wishes
Prime rib is a big cut of meat but just because it’s big doesn’t mean you can treat it roughly. It’s big but because it’s from the prime rib cut it’s also tender. As with anything tender it’s best to treat it gently. For a tender rib roast a hot oven acts like a hand squeezing water out of a sponge. But instead of springing back like a sponge the meat stays squished. And you’re left with a dry shrunken roast.
Therefore the best way to avoid mistakes when cooking prime rib is to sear it gently. Low heat does not squeeze out the moisture. There is little to no shrinkage and the juices stay in the meat. The result: juicy prime rib perfection.
The only problem is that the oven doesn’t get hot enough to brown the outside. So for this recipe you’ll need to sear the roast directly in the roasting pan on two burners on the stovetop. Make sure you have a heavy-bottomed roasting pan that’s stovetop safe.
