Chef John's Perfect Prime Rib
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Chef John's Perfect Prime Rib

247
Chef John 15157

"This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation."

Ingredients 6 h 30 m {{adjustedServings}} servings 1757 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1757 kcal
  • 88%
  • Fat:
  • 160.6 g
  • 247%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 72.5 g
  • 145%
  • Cholesterol:
  • 362 mg
  • 121%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Chef John’s Grilled Lamb Steaks

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Footnotes

  • Cook's Note:
  • 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 seen.
  • Editor's Note:
  • Chef John serves this his Beef Au Jus.
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Reviews 247

  1. 277 Ratings

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Haiku
5/4/2012

This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method that is the key. It cannot be stressed enough, the roast MUST be at room temperature in order for this to work. If it is the least bit cold in the middle of the roast, you will come out with a very rare roast. A mistake I only made once because I was worried about leaving it out to get warm. Don't worry! It will be fine! I usually purchase 4.5 to 5 lb roasts and take it out of the fridge for a minimum of 5 hours to be sure it is room temp. It comes out absolutely PERFECT and juicy every time.

claudia52
6/23/2012

Absolutely, the easiest way to make perfect prime rib every time. But do not be tempted to open up the oven door until time is up.

karenkooks
6/22/2012

Prime rib was perfect, juicy and perfectly pink. Followed the recipe exactly with a 4 lb prime rib. Loved it! Love the video to really get a good sense of how to apply the butter and herbs. I'll be trying more of your recipes in the near future for sure!