Perfect Prime Rib

Perfect Prime Rib 1

Prime rib is an extremely tender, unbelievably juicy cut of beef with a bold flavor that needs no dressing up. In fact, cooking prime rib is one of the easiest things you can do in the kitchen.

Shopping for a roast can be confusing because the very same cut of meat goes by several different names. “Prime rib” is the most famous term, but the word “prime” actually describes the grade of the meat, not the cut. (The top three grades of beef are Prime, Choice, and Select.)

Meats graded “Prime” are sold almost exclusively to restaurants, so you probably won’t find true “prime rib” at the grocery store. Instead, look for roasts labeled “rib roast,” “eye of the rib roast” or “standing rib roast.”


1 5.75 pound prime rib roast of beef (2 bones)

There are no measurements here. Just generous amounts of the following:

Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount


Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan

Mix the pepper and herbs in the butter until well combined.

Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!