Oven Roast your Prime Rib Steak like a Hog’s Grill Master

Oven Roast your Prime Rib Steak like a Hog’s Grill Master

Master the iconic slow roasted prime rib of Hog’s Australia’s Steakhouse in your own home.

At Hog’s, we slow cook our prime rib steak for 18 hours. Our Grill Masters prepare and place prime rib in our unique Hog’s slow cooking ovens the day before we serve them. The day they’re served, our Grill Masters monitor the ovens throughout the day to ensure that the steaks come out juicy, tender and medium rare. After a careful roasting process, the steaks are just about ready. When we receive your Prime Rib Steak order, we flame grill, seal it in maximum flavour and cook it to your preferred liking.

If your goal is to duplicate the best steak on the planet, you’re not going to be able to slow roast your steak for 18 hours at home. For this reason, we have provided a modified version to help you make the best prime rib from your own oven. But before you start, you need to know a thing or two about prime rib.

What Makes Prime Rib the Best?

Prime rib comes from the center of the rib section on a steer. It is renowned for being a juicy roast full of flavour, and is also referred to as a standing rib roast. Prime rib is the monarch of meat for its tenderness and marbling. The loin muscle of a cow is one of the most tender sections available – only tenderloin (filet mignon) is considered more tender than a cut of premium prime rib. It is also the cut of choice for its exceptional marbling. Marbling results when fat is weaved throughout the cut, lubricating the muscle fibers and creating an even more rich, tender piece of meat. Prime ribs supreme marbling and optimal tenderness are why Hog’s loves it most! A meal of prime rib it truly a feast suitable for kings and queens!

What to Know Before you Cook

A full prime rib has seven ribs and is too large to fit in most home ovens, which is why most people buy 3-4 rib sections. Ribs 6-9 tend to be fattier, are closer to the steer’s shoulder and are referred to as the ‘chuck end’ or ‘second cut.’ Ribs 10-12 are from the back and are called the ‘loin end,’ ‘first cut’ or ‘small end.’

Not sure how much to serve?

Each rib can serve 2-3 persons, with about 0.45 kg of bone-in prime rib per person. The following is a guide if you aim to serve generous serving sizes:

  • 3-rib roast: 6-8 people
  • 4-rib roast: 8-10 people
  • 5-rib roast: 10-12 people
  • 6-rib roast: 12-14 people
  • 7-rib roast: 14-16 people

Tips for Roasting Your Steak

Roasting is one of the simplest and most delicious ways to cook beef. Oven roasting is a cooking method utilising dry heat, and is best for large, tender cuts of meat. Roasting increases the flavour and tenderness of the meat if it is not overcooked. When cooked with the bone in, the flavour can be boosted by some of the natural juices in the bone. Moreover, the bone will insulate the meat, thereby slowing its cooking process and providing less surface area to lose moisture.

Prime rib is the most common piece of meat to buy from a butcher – therefore you may need to pre-order in advance that is enough to feed your guests. Feel free to ask your butcher to trim excess fat and ‘French’ the bones to achieve the perfect handle shape.

rib is the best cut available for roasting, and also the most expensive. If you are looking for an alternative cut, the best for roasting comes from the loin and the rib. When seeking a substitute cut to roast, choose from the following:

  • Rump Roast
  • Tenderloin/Fillet Roast
  • Sirloin Roast
  • Rolled Roast
  • Eye Round Roast
  • Round Roast
  • Blade Roast
  • Silverside Roast
  • Topside Roast

Tips for Roasting Your Steak

Your Guide to Cooking the Best Prime Rib on the Planet


  1. Cut of premium prime rib
  2. Salt & pepper
  3. Olive oil
  4. Thick bottomed oven safe pan
  5. Digital meat thermometer

Step one: Select a Great Cut

Select a premium grade, fresh cut of premium prime rib- avoid cuts that are brown, grey or green in colour, have bruising and oily parts. These are indications that it’s no longer fresh. Look for a nice red colour and a thick jacket of fat on the top from a respectable butcher. That fat will melt and baste the meat. Finally, if you’re in sticker shock, be mindful that you get what you pay for.

Step Two: Prepare the Steak

We recommend salting well in advance. Salt that is applied shortly before cooking does not have time to dissolve completely or allow the juices to be reabsorbed into the steak. If you salt 40 minutes to 4 days in advance, your cut of steak will open up and become more porous. When this happens, the juices that were pulled out by the salt will become reabsorbed- bringing the salt with them. When salted 40 minutes before cooking, the salt will be fully absorbed- providing a deeply seasoned cut of meat when it is time to cook. Some suggest heavily salting your prime rib 4 days in advance! Don’t think salting 25 minutes before cooking will be sufficient in producing the best steak on the planet. All this will do is pull the juices out without giving the steak enough time to reabsorb them, therefore producing a leathery skin and a drier steak. Moreover, salting well in advance ensures that the exterior of the steak is without moisture- allowing the steak’s exterior to brown nicely. Keep in mind that the very center of the prime rib will not absorb salt, and you will likely want to salt your steak again for each individual preference when it is served.

Take the meat out of the fridge 3-4 hours before cooking to let it warm up to room temperature. This can be reduced to 50 minutes for smaller cuts (i.e.1-2 ribs). To increase the ease of carving the prime rib once it is ready to be served, you can detach the bones and then tie it back together. Cooking with bones keeps the meat insulated and flavourful, but cutting before cooking makes carving as simple as untying the string and slicing the meat into preferred serving sizes.

Shortly before cooking, add additional seasonings. There are many ways to season a prime rib, but you can’t go wrong with the classic pairing of salt and pepper. Additional rubs can include some of the following: rosemary, paprika, dry mustard, onion, garlic, etc.

The final prep steps are to preheat your oven to 95 degrees Celsius and grab a stainless steel roasting pan.

Step 3- Slow Cook First

Once your prime rib is at room temperature, has fully absorbed the salt, and is seasoned to your preference, it is ready to go in the oven. At Hog’s Breath, we suggest slow cooking your prime rib first at low temperatures and to finish by searing the steak at very high temperatures for a short period of time. This will ensure the steak is evenly cooked throughout and will have a wonderfully browned and flavourful crust. In the past 2.5 decades of making steaks, we found that it was NOT beneficial to sear the prime rib first and then slow roast it. Contrary to popular belief, searing first does not seal in the juices- it does the opposite. What’s more is that searing after roasting means the exterior is completely dried and a perfectly browned crust can be achieved in half the time- leading to a decreased chance of overcooked meat.

Begin cooking by placing your roast with the bones down and the fat side up in the roasting pan. Make sure the sides of the pan are at least three inches high. You do not need a metal rack, as the ribs are a natural one. Slow roast you cut at 95 degrees Celsius in the oven until the center is 51.7 degrees Celsius, Cooking at such low temperatures will take a few hours. If you have 2 ribs it can take 2 hours and 7 ribs can take 5-7 hours to become medium rare, but please be mindful that numerous variables (bones, size, ovens) can alter the cooking times considerably.

The ideal way to achieve a perfect steak is with a meat thermometer. If you are investing in a cut of beef that’s as expensive as a premium grade prime rib, it is worth buying an instant read meat thermometer. Trust us on this one. Roast until 46 degrees Celsius for rare or 54 degrees Celsius for medium rare.

Step 4- Let it Rest

Once the steak has reached your preferred doneness, pull it out and cover the pan with a tent of foil. It will stay warm like this for over an hour on your counter top. This is the opportunity to let your prime rib rest. This important step allows the steak to become equally hot throughout and causes the juices to be well retained throughout the steak while preventing the juices from spilling out when cut open. As it’s been slow cooked, resting time is reduced to only 15-25 minutes. This will also give your oven plenty of time to get searing hot.

Step 5- Sear it Good

10 minutes before you intend to serve the steak, blast it for 8-10 minutes at 260-290 degrees in a pre-heated oven. Make it as hot as your oven can go. This will char the exterior for a perfectly brown and crusty exterior. The bonus? Charring your prime rib at very high heat for a short time doesn’t cook the interior, so there is no need for a second rest. Once the char is complete, simply carve and serve the world’s most perfect steak.

Step 6- Dig In

After much prepping and preening, the tender and juicy prime rib is ready to be devoured! If you are in the market for a great set of steak knives, check out our exceptional set of steak knives that are available in store.


Hungry Right Now for a slow cooked Prime Rib steak? Find your Local Hog’s HERE