Perfect Prime Rib

This recipe will make a prime rib just like Amma’s it’s literally fool proof!  The recipe is from Chef John @ All Recipes.  I made this at Christmas because I missed Amma’s & it came out perfect 🙂

Ingredients:

  • 4 LB   Prime Rib Roast (brought to room temperature set on counter for about 4-5 hours before starting to prepare the roast. THIS IS VERY IMPORTANT )
  • 1/4 Cup Butter Softened
  • 1 TBSP Freshly Ground Black Pepper
  • Kosher Salt
  • 1 tsp Herbs de Province (recipe at the bottom of the page)
  • 1 -2 Garlic Cloves Sliced Thinly ( about 10 slices)

 

Directions:

Preheat your oven to 500*

  1. Put your prime rib into your roasting pan
  2. Cut very small slits around the top of the roast, about 1″ in depth & insert the slices of garlic in each slit
  3. In a small bowl combine the softened butter, black pepper & Herbs de Province. Mix very well
  4. Take your  butter mixture and and spread evenly over your entire roast
  5. Season entire roast generously with the Kosher salt (the salt cooks off during roasting and adds more flavor and excellent moistness to the meat)
  6. Put your roast into the oven and cook for 20 minutes, turn the oven off and leave the roast to continue cooking in the oven for 2 hours.
  7. DO NOT OPEN THE OVEN DOOR
  8. Remove the roast from the oven and enjoy 🙂

 

***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: 6×5=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

How to Make Herb de Province:  

Mix all the following together in a small bowl you only need 1 tsp. of this for the prime rib so store the rest in an airtight container to use at a later date

  • 2 tablespoons dried savory
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried fennel seed