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.
My first prime rib ever was utter perfection using this recipe. It was a 4.85 lb. standing rib roast from Safeway's meat dept., cut off the bones and then tied back on, and I left it out on the counter for 5 hours to let it come to room temp. I coated it with a thick mixture of room-temp butter, pepper, and herb de Provence, then liberal kosher salt. I set it on a rack in a shallow pan and put it in my 500-degree oven. After 25 min., I shut off the oven and didn't open it until exactly two hours later. Using a meat thermometer, I checked the internal temp; it was 145, which was a touch more than medium rare; that satisfied those of us who wanted a bit less pink (the outsides) and those who wanted lots of pink (the center). It was unbelievable easy to achieve this wonderful result, and I'm very happy I didn't ruin a roast that cost $7.99/lb.
Recipe did not work, followed directions to a "T". When I took the prime rib out after the 2 hour waiting period, the roast was nice on the outside but raw (and I mean raw) on the inside. Due to the length of time the 1/4 cooked roast sat in the oven, we decided the meat could be spoiled and make us sick, so we threw it out. Had to go to the local Quick Mart for fried chicken. Ruined our Christmas Dinner! Do not trust this recipe, it is far, far, far from perfect every time. Toss it and use a conventional recipe.
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.