Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours.
Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ...
Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth.
(To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.)
Merry Christmas and/or Happy Hanukkah!
We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson