Prep 5 hrs
Cook 0 mins
I saw this made on a video and my mouth was was watering! Prime Rib is so expensive I can't bear to ruin a cut, so here it is. Perfection!
- 4 lbs prime rib roast
- 1⁄4 cup unsalted butter, softened
- 1 tablespoon fresh ground black pepper
- 1 teaspoon herbes de provence or 1 teaspoon thyme, whatever you like best
- kosher salt
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
- Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.
This recipe is magic. I had a small 2.6 lb. prime rib (just 2 of us) and I know from past experience it is very hard not to overcook such a small roast. The only change I made was to use Montreal steak seasoning instead of herbes de provence or thyme (personal flavor preference). The prime rib was juicy, flavorful and not overcooked! The added bonus is you slice it as soon as it is removed from the oven.
I cooked two roasts with this method and my many Christmas guests said it was the best prime rib they had ever tasted. My two roasts were 6 pounds and only warmed up 1 hour out of the refrigerator and were still somewhat cold so I cooked them 6 minutes per pound, not 5. Some guests came an hour late so one roast rested 3 hours in the oven instead of 2 and tasted even better than the first one (but it was obviously not as warm). These were perfect. I will use no other recipe for Prime Rib!
I made this for New Years day and this was the most perfect prime rib i ever made and we are having it this year for our Christmas dinner .