Recipe by pammyowl
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!
Top Review by shar k.
I found a few other recipes like this that say to leave it overnight in the fridge ONCOVERED It dries it so it browns to a crispy brown I didn't use butter PS all the grease splattering at 500 made a MESS out of my new over Cause it says not to cover it But it was perfect at 1 1/2 hrs of sitting in the unopened oven
- 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
Directions See How It's Made
- 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.