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Chef John's Perfect Prime Rib

Use my easy "mathematical method" for cooking prime rib, and you'll be rewarded with the best prime rib that's perfectly pink and delicious. For the math to work, you must leave the beef out at room temperature for at least 6 hours.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 4 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 5837.4 kcal

Equipment

  • 1 Roasting pan
  • 1 Mixing Bowl
  • 1 Slicing Knife
  • 1 Spatula or Spoon For spreading butter
  • 1 Measuring Spoons For butter mixture ingredients

Ingredients
  

Main

  • 1 4 pound bone-in prime rib roast (room temperature)
  • ¼ cup unsalted butter softened
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon herbes de Provence
  • kosher salt to taste

Instructions
 

  • 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
  • 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
  • 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.)
  • 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. DOTDASH MEREDITH FOOD STUDIOS

Notes

The success of this method hinges on the roast reaching true room temperature (ideally 6+ hours, as suggested by Chef John in his full explanation, even though the recipe states 2-4 hours) before cooking, ensuring even heat penetration. A good quality, high-heat roasting pan is crucial for achieving a proper crust during the initial sear. While the recipe relies on a timed method, for ultimate precision, a reliable leave-in meat thermometer is invaluable; target 120-125°F (49-52°C) for rare, as the temperature will continue to rise during the rest. The extended rest in the cooling oven is vital for re-distributing juices, resulting in a tender, uniformly pink interior. Ensure liberal seasoning with kosher salt for optimal flavor and crust formation. Always carve against the grain for maximum tenderness and an optimal eating experience.