If you've ever carved into a prime rib at a big holiday meal expecting a juicy, perfectly pink interior only to discover a dry, overcooked roast, this recipe is for you. Here are some tips from Chef John to get you started:
Prime Rib Tips
- This simple, foolproof "mathematical method" for making the very best prime rib will greatly increase your chances of success. Here is the formula: Multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27.
- You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. See? That's all it takes to make foolproof prime rib cooked to a perfect pink that's somewhere just a shade under medium rare.
- Just make sure you're starting with a prime rib that has been brought to room temperature! This is critical in order for the math to work!
- Serve your prime rib with Chef John's Beef Au Jus or Prime Rib Gravy and Homemade Horseradish Sauce.
Chef's Notes
- Now, while the method could not be easier, there are a couple things that this method requires: a full-size, 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.
- Here's another pro tip for you: Because prime rib is expensive, you should always insert a probe-style thermometer to monitor the internal temp of your roast and avoid any chance of over-cooking. Set the probe alarm (125 F for medium-rare) just in case, and pull the prime rib from oven even if there's still time left on the oven timer.
Allrecipes Community Tips and Praise
"This is a fool proof method for making the best medium rare prime rib," says Haiku. "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."
"Absolutely the easiest way to make perfect prime rib every time!" raves Claudia B. "But do not be tempted to open up the oven door until time is up!"
"A prefect recipe," according to MWoods86. "I followed the instructions exactly and the prime rib was a perfect medium rare and delicious. Everyone was thrilled!"
Ingredients
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1 (4 pound) bone-in prime rib roast (room temperature)
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¼ cup unsalted butter, softened
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1 tablespoon freshly ground black pepper
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1 teaspoon herbes de Provence
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kosher salt to taste
Directions
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Gather the ingredients. Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours. Preheat the oven to 500 degrees F (260 degrees C).
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes.)
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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.
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Remove roast from the oven, slice, and serve.
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
| 1757 | Calories |
| 161g | Fat |
| 1g | Carbs |
| 73g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1757 | |
| % Daily Value * | |
| Total Fat 161g | 206% |
| Saturated Fat 70g | 348% |
| Cholesterol 362mg | 121% |
| Sodium 343mg | 15% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Protein 73g | 145% |
| Vitamin C 0mg | 0% |
| Calcium 51mg | 4% |
| Iron 8mg | 44% |
| Potassium 1189mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
