Perfect Prime Rib

Submitted 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!"

 

• Ready In: 5hrs
• Ingredients: 5
• Serves: 4

ingredients

• 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

1. Place rib roast on a plate and bring to room temperature, about 4 hours.
2. Preheat an oven to 500 degrees F (260 degrees C).
3. 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.
4. 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.
5. Tip*.
6. 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.

Reviews

[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

 

[alpetruzzo]

I have tried and failed on several Prime Rib Roasts. They were all failures. My guests complained too rare, not cooked enough, etc. So, I gave up on this cut of meat. I went on line to search for a Perfect Prime Rib recipe and I found yours. Wow! It was amazing. Pink all the way through. The Best I have ever had. Thank you so much for your expertise. Can't wait to make another. It was just for my husband and me but I will not hesitate in the future when having guests.

 

[mallardmarion]

I used this recipe for the first time with herbs de province! I cooked a 9 pound prime rib and it was absolutely wonderful. Had 11 people over and only the ribs were left over. Yummy!!!

 

[tonydr58]

Used this recipe for the timing and got a perfect medium rare 5 lb. roast (and the messy oven). I used my own rub. I scored the fat side a little and rubbed the room temperature roast with olive oil, Lea & Perrins Worcestershire source, minced garlic, then finished with a rub of crushed sea salt, fresh cracked black pepper, thyme, garlic and onion powder. The 500 degree sear created a beautiful crunchy bark. For au jus, I poured out and skimmed the fat from the drippings then brought 2 cups of water with 2 beef boullion cubes, salt and pepper in the pan, added 1/2 cup of red wine and a dash of Worcestershire sauce and returned the drippings to pan and simmered for a few more minutes. Served with horseradish and a black & tan. And potatoes and vegetables of some sort, forgettable at best :)

 

[Stacy]

I have used this recipe a few times now. With prime rib and also with chuck roasts. It has come out perfect every time. I leave the meat out for a few hours so it gets to room temp. The seasoning and butter rub works out great.