“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.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 1757 cal
- 88%
- Fat
- 160.6 g
- 247%
- Carbs
- 1 g
- < 1%
Based on a 2,000 calorie diet
Share It
Reviews (81)
Rate This Recipe
"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 t..." See morehe 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
