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Use Chef John’s easy “mathematical method,” and you’ll get the best prime rib, cooked to a perfect medium rare, every time.
Chef John’s Foolproof Method for Making the Best Prime Rib
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.
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!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.
Serve your prime rib with Chef John’s Beef Au Jus. Enjoy!
Cookdap 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. 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 pound 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.”
“I have used this recipe for years and it works perfectly,” says Nancy. “ONE THING that will cause the meat to be less than medium rare, besides not having the rib at room temperature, is the fan in newer ovens! I had no issue for many years until I got a new oven. Many new ovens have a fan that comes on when you turn the oven off. It quickly lowers the temp, which, obviously, will not work for this recipe. Since I have a built-in oven, I actually shut off the breaker to the oven so the fan doesn’t come on. Otherwise you can just unplug it.””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!”
Ingredients
- 1 (4 pound) prime rib roast
- ¼ cup unsalted butter, softened
- 1 tablespoon freshly ground black pepper
- 1 teaspoon herbes de Provence
- kosher salt to taste
Directions
Step 1
Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours.
Step 2
Preheat the oven to 500 degrees F (260 degrees C).
Step 3
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.
Step 4
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.)
Step 5
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.
Step 6
Remove roast from the oven, slice, and serve.
Editor’s Note:
Try pairing this perfect prime rib with au jus and horseradish sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1757 | |
| % Daily Value * | |
| Total Fat161g | 206% |
| Saturated Fat70g | 348% |
| Cholesterol362mg | 121% |
| Sodium343mg | 15% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Protein73g | |
| Vitamin C0mg | 2% |
| Calcium51mg | 4% |
| Iron8mg | 44% |
| Potassium1189mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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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 the 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.
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Prime rib was perfect, juicy and perfectly pink. Followed the recipe exactly with a 4 lb prime rib. Loved it! Love the video to really get a good sense of how to apply the butter and herbs. I’ll be trying more of your recipes in the near future for sure!
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Prime rib was perfect, juicy and perfectly pink. Followed the recipe exactly with a 4 lb prime rib. Loved it! Love the video to really get a good sense of how to apply the butter and herbs. I’ll be trying more of your recipes in the near future for sure!
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Absolutely, the easiest way to make perfect prime rib every time. But do not be tempted to open up the oven door until time is up.
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This recipe has totaly become a staple in our household and has a place on our Christmas table. I do have to admit, I was terrified the first time I cooked it. But as long as you follow his instruction to a t, yours will come out perfect like mine did.
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This recipe has totaly become a staple in our household and has a place on our Christmas table. I do have to admit, I was terrified the first time I cooked it. But as long as you follow his instruction to a t, yours will come out perfect like mine did.
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I was really skeptical – I’m a thermometer checker with my meats and keeping the oven off for two hours with the door closed about killed me! I had a 7 pound prime rib roast and with the exception of the seasoning (I make my own), I followed the recipe exactly as written – roasting at 500 degrees for 35 minutes and then oven off for 2 hours. Turned out perfect. My husband was beyond impressed. I also made Chef John’s Beef Au Jus. A meal my entire family loved. Thank you!
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I was really skeptical – I’m a thermometer checker with my meats and keeping the oven off for two hours with the door closed about killed me! I had a 7 pound prime rib roast and with the exception of the seasoning (I make my own), I followed the recipe exactly as written – roasting at 500 degrees for 35 minutes and then oven off for 2 hours. Turned out perfect. My husband was beyond impressed. I also made Chef John’s Beef Au Jus. A meal my entire family loved. Thank you!
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I was extremely terrified and stressed while preparing and making this recipe, its not cheap and my fiance was extremely excited when he seen that I had purchased it! It came out fantastic!
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I was extremely terrified and stressed while preparing and making this recipe, its not cheap and my fiance was extremely excited when he seen that I had purchased it! It came out fantastic!
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It was fantastic! I have to say I was nervous with such an expensive piece of meat but it couldn’t have come out any better. Impressed everyone. Did your Beef Au Jus also. Thank you
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It was fantastic! I have to say I was nervous with such an expensive piece of meat but it couldn’t have come out any better. Impressed everyone. Did your Beef Au Jus also. Thank you
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My family celebrated Thanksgiving with my wife’s sister, while I shivered and shook with with some kind of crud. On Friday I followed the recipe and technique and was able to present a very good prime rib for the family.
Our oven is a good gas unit and the meet was a bit undercooked for all but me. The next time I will increase the minutes at 500 degrees and make some changes in the seasoning.
Tonight the leftover roast is simmering in the stock pot with potatoes, carrots, mushrooms and onions for a great beef stew for the family. -
My family celebrated Thanksgiving with my wife’s sister, while I shivered and shook with with some kind of crud. On Friday I followed the recipe and technique and was able to present a very good prime rib for the family.
Our oven is a good gas unit and the meet was a bit undercooked for all but me. The next time I will increase the minutes at 500 degrees and make some changes in the seasoning.
Tonight the leftover roast is simmering in the stock pot with potatoes, carrots, mushrooms and onions for a great beef stew for the family. -
I wish there was an ability to give 10 stars! Chef John, I followed your directions… (except I was all out of Kosher salt so I only used sea salt, dang it)…and I got rave reviews. Due to having big eaters and more people than normal, I made an 11.13 pound rib roast and the directions worked for that big of an item. I couldn’t believe it. Thank you so much. I have deleted the other prime/rib roast from my recipe box and now only have yours. Words cannot express my gratitude.
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I wish there was an ability to give 10 stars! Chef John, I followed your directions… (except I was all out of Kosher salt so I only used sea salt, dang it)…and I got rave reviews. Due to having big eaters and more people than normal, I made an 11.13 pound rib roast and the directions worked for that big of an item. I couldn’t believe it. Thank you so much. I have deleted the other prime/rib roast from my recipe box and now only have yours. Words cannot express my gratitude.
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best prime rib we have ever tried. We have made many recipes and this one always turns out amazing. the secret behind this roast is NOT OPENING the oven door and calculating the proper cooking time/pound
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best prime rib we have ever tried. We have made many recipes and this one always turns out amazing. the secret behind this roast is NOT OPENING the oven door and calculating the proper cooking time/pound
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This was amazing! I was not able to find the herbs needed so I purchased a special prime rib mix, and blended it with the butter. It was SO hard not to open the oven lol! But im glad I didn’t. This was cooked to perfection, and my husband and I enjoyed every bite!
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This was amazing! I was not able to find the herbs needed so I purchased a special prime rib mix, and blended it with the butter. It was SO hard not to open the oven lol! But im glad I didn’t. This was cooked to perfection, and my husband and I enjoyed every bite!
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This is a knock out. It gets a little smokey in the kitchen though.
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This is a knock out. It gets a little smokey in the kitchen though.
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It was flavorful and tender- but it can’t be emphasized enough that this will not work unless you bring the roast to room temperature. I ended up with an extremely rare roast that was cold on the inside- I love rare but I definitely don’t like cold meat! My guests wanted medium rare and it was a hassle trying to microwave everyone’s plates- plus it ruins the beef. Also, I am very reluctant to leave any meat sitting on the counter until it is room temperature. In summary, great taste but does not cook as presented in the recipe unless you warm the meat first- and you do that at your own risk.
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Just perfect!!! If you want, you can cut the ribs off first, but be sure to reweigh the roast for cooking time. Stick to the formula of 5 min. per/lb. and DON’T OPEN THE OVEN DOOR for 2hrs, and this will be the best prime rib you have ever had! THANKS CHEF JOHN! BEST CHRISTMAS DINNER EVER!!!!!!!!!!!!!!!!!!!!
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Just perfect!!! If you want, you can cut the ribs off first, but be sure to reweigh the roast for cooking time. Stick to the formula of 5 min. per/lb. and DON’T OPEN THE OVEN DOOR for 2hrs, and this will be the best prime rib you have ever had! THANKS CHEF JOHN! BEST CHRISTMAS DINNER EVER!!!!!!!!!!!!!!!!!!!!
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My hubby tried this recipe for his 1st prime rib ever and I must say it was fabulous! I found the recipe but he did the work and we would recommend this to anyone.
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My hubby tried this recipe for his 1st prime rib ever and I must say it was fabulous! I found the recipe but he did the work and we would recommend this to anyone.
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This is the absolute best prime rib ever! I cooked it for early Christmas dinner and everyone said it was better than steak house prime rib. I added a little garlic, and white pepper to the butter herb blend. I was so surprised at how well it cooked. The perfect rare all the way through. The ends were “NOT” well done with the middle too rare it was just perfect all the way through. If some people like more well done you can boil a piece in auju juice.
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This is the absolute best prime rib ever! I cooked it for early Christmas dinner and everyone said it was better than steak house prime rib. I added a little garlic, and white pepper to the butter herb blend. I was so surprised at how well it cooked. The perfect rare all the way through. The ends were “NOT” well done with the middle too rare it was just perfect all the way through. If some people like more well done you can boil a piece in auju juice.
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OK; I was a bit skeptical about this recipe. I had a beautiful 10 lb Prime Rib Roast and didn’t want it to flub since I was entertaining my inlaws and all. But man-oh-man….this has got to be the most “full-proof” way of cooking prime rib. My roast came out just perfectly cooked–beautiful medium rare color. Everyone raved about the flavor. I also made Chef John’s au jus and it was a “Wow”! Thanks Chef John. This recipe will be a definite keeper, for sure!!!
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OK; I was a bit skeptical about this recipe. I had a beautiful 10 lb Prime Rib Roast and didn’t want it to flub since I was entertaining my inlaws and all. But man-oh-man….this has got to be the most “full-proof” way of cooking prime rib. My roast came out just perfectly cooked–beautiful medium rare color. Everyone raved about the flavor. I also made Chef John’s au jus and it was a “Wow”! Thanks Chef John. This recipe will be a definite keeper, for sure!!!
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Like the taste of meat? If so this is a good recipe if you leave out the herbes de Provence and the butter (there is plenty of fat in the prime rib already).
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Like the taste of meat? If so this is a good recipe if you leave out the herbes de Provence and the butter (there is plenty of fat in the prime rib already).
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I just made this for my family for Christmas Eve dinner! It was fantastic. I had a 7.5 lb roast. It was a little rarer, so maybe a few more minutes at 500 would have been good, but everyone loved it! I wish there was more left over for French dips tomorrow! It was difficult to trust the recipe and not open the oven door, but I prevailed and it was well worth it! Best prime rib I’ve ever made!
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I just made this for my family for Christmas Eve dinner! It was fantastic. I had a 7.5 lb roast. It was a little rarer, so maybe a few more minutes at 500 would have been good, but everyone loved it! I wish there was more left over for French dips tomorrow! It was difficult to trust the recipe and not open the oven door, but I prevailed and it was well worth it! Best prime rib I’ve ever made!
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Perfect, and so easy. Echoing other posters, do not open the oven, not even just a tiny crack. Highly recomend watching the video; even though the recipe is simple, there are a some very helpful hints (such as the salt…) I used pepper and rosemary in the rub. My roast was still a tiny bit frozen in the center, so I increased cooking time by 10% (33 minutes vs 30) and that did the trick.
Also made Chef John’s au jus which is simple and very delicious. Thanks, John for a wonderful Christmas Eve meal!
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Perfect, and so easy. Echoing other posters, do not open the oven, not even just a tiny crack. Highly recomend watching the video; even though the recipe is simple, there are a some very helpful hints (such as the salt…) I used pepper and rosemary in the rub. My roast was still a tiny bit frozen in the center, so I increased cooking time by 10% (33 minutes vs 30) and that did the trick.
Also made Chef John’s au jus which is simple and very delicious. Thanks, John for a wonderful Christmas Eve meal!
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The entire family RAVED! A perfect medium rare. Followed directions, only added some garlic powder to the butter mixture. New family favorite. Thank you so much!
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The entire family RAVED! A perfect medium rare. Followed directions, only added some garlic powder to the butter mixture. New family favorite. Thank you so much!
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Easy and awesome!!
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Easy and awesome!!
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Our family actually learned this same method of cooking prime rib at 500 degrees, multiplying the weight by 5 for the minutes to cook, etc. from our butcher in Indiana back in the 1980s. Needless to say, this method has been around a while. This recipe never fails and has served us well with Prime Rib for over twenty years…it’s amazingly accurate and delicious.
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Our family actually learned this same method of cooking prime rib at 500 degrees, multiplying the weight by 5 for the minutes to cook, etc. from our butcher in Indiana back in the 1980s. Needless to say, this method has been around a while. This recipe never fails and has served us well with Prime Rib for over twenty years…it’s amazingly accurate and delicious.
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Came out perfect. Trust him, it doesn’t fail.
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Came out perfect. Trust him, it doesn’t fail.
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Used a 7 lb. roast and directions worked perfectly. I had my kids over for Christmas dinner tonight and we couldn’t be happier. I made Chef John’s twice baked potatoes as well as his au jus recipes so the whole meal was fantastic.
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Used a 7 lb. roast and directions worked perfectly. I had my kids over for Christmas dinner tonight and we couldn’t be happier. I made Chef John’s twice baked potatoes as well as his au jus recipes so the whole meal was fantastic.
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This is a great recipe. I did a 8 lb. rib roast ( choice meat) using this method and it was wonderful. Will use it as my new standard rib roast recipe. Had used a similar recipe by a well known southern tv host but this is better. Outside of the roast is more appealing and tastier. Used a 1/4 lb. of softened butter, pepper and garlic powder as “rub” then poured on the kosher salt, discarding excess that did not adhere to roast. Try it and you will have a wonderful meal.
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This is a great recipe. I did a 8 lb. rib roast ( choice meat) using this method and it was wonderful. Will use it as my new standard rib roast recipe. Had used a similar recipe by a well known southern tv host but this is better. Outside of the roast is more appealing and tastier. Used a 1/4 lb. of softened butter, pepper and garlic powder as “rub” then poured on the kosher salt, discarding excess that did not adhere to roast. Try it and you will have a wonderful meal.
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I’ve never written a review here before, but I just had to for this. Today I cooked a 6.2 lb rib and it was perfect. The only thing different that I did was to use fresh Rosemary and Thyme, minced, and 10 cloves of garlic, minced, in the butter. I didn’t have Herbs de Provence, and did have the fresh herbs, so that’s what I used. I’d seen the garlic idea from the Garlic Prime Rib recipe on this website. Otherwise, followed the recipe exactly! We do a rib for Christmas every year and before, it was a shoot, it seemed, as to whether the roast would come out medium rare or too done. This recipe has changed that for good!! The hardest part was not opening the door until the 2 hours was done. Otherwise, it was easy peasy! And SO good. I’ve attached a picture. Thank you so much for giving us a foolproof way to perfectly cook a standing rib! As a few others have said, I’d give it more stars if I could.
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I’ve never written a review here before, but I just had to for this. Today I cooked a 6.2 lb rib and it was perfect. The only thing different that I did was to use fresh Rosemary and Thyme, minced, and 10 cloves of garlic, minced, in the butter. I didn’t have Herbs de Provence, and did have the fresh herbs, so that’s what I used. I’d seen the garlic idea from the Garlic Prime Rib recipe on this website. Otherwise, followed the recipe exactly! We do a rib for Christmas every year and before, it was a shoot, it seemed, as to whether the roast would come out medium rare or too done. This recipe has changed that for good!! The hardest part was not opening the door until the 2 hours was done. Otherwise, it was easy peasy! And SO good. I’ve attached a picture. Thank you so much for giving us a foolproof way to perfectly cook a standing rib! As a few others have said, I’d give it more stars if I could.
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Third time today. Perfection again!
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Third time today. Perfection again!
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This was the first prime rib I’ve ever attempted, and it came out beyond perfect using this method! I did use my own blend of seasonings, as I thought the butter might be a bit much. I used salt, pepper, garlic powder, and a bit of onion powder. I had a 5.3 pound roast, which gave me 27 minutes. I did leave it at 500 degress for 30, because I had a feeling it may have still been a bit cold in the middle. Perfect, perfect, perfect! I will be sharing this method will my family and friends!
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This was the first prime rib I’ve ever attempted, and it came out beyond perfect using this method! I did use my own blend of seasonings, as I thought the butter might be a bit much. I used salt, pepper, garlic powder, and a bit of onion powder. I had a 5.3 pound roast, which gave me 27 minutes. I did leave it at 500 degress for 30, because I had a feeling it may have still been a bit cold in the middle. Perfect, perfect, perfect! I will be sharing this method will my family and friends!
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Fixed this recipe for prime rib on Christmas Day. Had 9 guests for dinner and the roast was fantastic. Had a 11.27 lb. standing rib roast and baked 57 minutes @ 500 degrees. Turned out perfect, and was so easy. Enjoyed by all.
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Fixed this recipe for prime rib on Christmas Day. Had 9 guests for dinner and the roast was fantastic. Had a 11.27 lb. standing rib roast and baked 57 minutes @ 500 degrees. Turned out perfect, and was so easy. Enjoyed by all.
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Like the other cooks, I was skeptical about cooking for a short time and leaving my expensive meat in the oven and deal with out-of-comission-oven. BUT as my DH puts it – it is the best prime rib he’s tasted! Watching Chef John’s video is always helpful (he mentions that there’s lavender in herbes de Provence). I just chopped up rosemary, thyme and parsley from the roasting herb pack with softened butter and garlic. It was delicious and perfectly made. I used 5-6 lbs of the boneless . Left it in for 29.30 minutes and turned off the oven. Tried the Beef Au Jus – I have to make adjustments to that, but other than that it everything turned out great! Thanks for the recipe, Chef John!
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Like the other cooks, I was skeptical about cooking for a short time and leaving my expensive meat in the oven and deal with out-of-comission-oven. BUT as my DH puts it – it is the best prime rib he’s tasted! Watching Chef John’s video is always helpful (he mentions that there’s lavender in herbes de Provence). I just chopped up rosemary, thyme and parsley from the roasting herb pack with softened butter and garlic. It was delicious and perfectly made. I used 5-6 lbs of the boneless . Left it in for 29.30 minutes and turned off the oven. Tried the Beef Au Jus – I have to make adjustments to that, but other than that it everything turned out great! Thanks for the recipe, Chef John!
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used this recipe for my 11 pound prime rib for Christmas and it came out PERFECT!
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used this recipe for my 11 pound prime rib for Christmas and it came out PERFECT!
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UPDATE: Christmas 2019 and I’m trying this method in a brand new oven. I forgot to disable my smoke detectors, but the brand new oven door is sealed well. Still do not have a high-temp meat thermometer but again, with a brand new oven, 500 should be true. My roast was 4.03lbs so 21 minutes then 2hrs in ‘off’ oven. The roast is perfect!
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UPDATE: Christmas 2019 and I’m trying this method in a brand new oven. I forgot to disable my smoke detectors, but the brand new oven door is sealed well. Still do not have a high-temp meat thermometer but again, with a brand new oven, 500 should be true. My roast was 4.03lbs so 21 minutes then 2hrs in ‘off’ oven. The roast is perfect!
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This cooking method is awesome. I made 8 pound prime rib yesterday and it came out great. By the way the oven is old and not the best. This method is easy and truly fool proof. Thank you Chef John.
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This cooking method is awesome. I made 8 pound prime rib yesterday and it came out great. By the way the oven is old and not the best. This method is easy and truly fool proof. Thank you Chef John.
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I TOTALLY forgot to set this out to bring it to room temp. in time!!! I had it setting out for only about 2 hours. I had a 8.27 lb roast. I used a rib roast that already had the ribs cut but then tied back on. I really like that it saved time cutting them off later. So back to forgetting to set the roast out. I did my best to bring it up to room temp. by putting it on the radiator. So my roast called for 41 min. I did 45 to make up for the other oops and when there was 20 minutes left of the “resting” time I turned the oven on to 375. My party likes theirs a little less rare so I cooked it for about 25 minutes. It was super juicy and just right with enought pink in the middle for the rare folks.
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I TOTALLY forgot to set this out to bring it to room temp. in time!!! I had it setting out for only about 2 hours. I had a 8.27 lb roast. I used a rib roast that already had the ribs cut but then tied back on. I really like that it saved time cutting them off later. So back to forgetting to set the roast out. I did my best to bring it up to room temp. by putting it on the radiator. So my roast called for 41 min. I did 45 to make up for the other oops and when there was 20 minutes left of the “resting” time I turned the oven on to 375. My party likes theirs a little less rare so I cooked it for about 25 minutes. It was super juicy and just right with enought pink in the middle for the rare folks.
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First time I didn’t have to worry about a thing! Perfect!! Thank you Chef John!!
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First time I didn’t have to worry about a thing! Perfect!! Thank you Chef John!!
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AMAZING! I tried this recipe for the first time on Christmas Day! I watched Chef John’s video on making perfect Prime Rib – the one that refers to ‘Math’ and followed this recipe exactly. I had already purchased a 7 lb. boneless prime rib, but would have purchased the bone-in had I watched the video before shopping. I split the 7 lb. piece in half and followed the recipe as if I was cooking a 3.5 lb. piece. It came out PERFECT, just as the video showed and this recipe indicates. Thank you Chef John for showing me the way, the entire 7 lbs. was devoured by the 12 people I served!
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AMAZING! I tried this recipe for the first time on Christmas Day! I watched Chef John’s video on making perfect Prime Rib – the one that refers to ‘Math’ and followed this recipe exactly. I had already purchased a 7 lb. boneless prime rib, but would have purchased the bone-in had I watched the video before shopping. I split the 7 lb. piece in half and followed the recipe as if I was cooking a 3.5 lb. piece. It came out PERFECT, just as the video showed and this recipe indicates. Thank you Chef John for showing me the way, the entire 7 lbs. was devoured by the 12 people I served!
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Perfect! I used this for a boneless rib roast that was nearly 8 lbs. The math method made it turn out absolutely perfect. Well done on the ends and medium rare in the center.
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Perfect! I used this for a boneless rib roast that was nearly 8 lbs. The math method made it turn out absolutely perfect. Well done on the ends and medium rare in the center.
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This is a great recipe….and I love the method. I used some crushed garlic in my butter compound and also added a bit of olive oil to bring up the smokepoint. At 500 degrees, butter smokes in my oven….but it is a bearable amount and if you have good ventilation, the results are well worth it! Because I have a smaller electric oven, it cools a bit too quickly for this recipe. (which I knew going into it and the Chef’s instructions are quite clear about a full size oven). After my sear time of 5 minutes a pound, I reduced the cooking temp to 250 degrees. Since I did not turn the oven off completley, I also let it rest about 20 minutes before carving. I took a nine pound roast out at 134 degrees and it rose to 136 over about 20 minutes. Meat was perfect. Great recipe and easy to make!
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This is a great recipe….and I love the method. I used some crushed garlic in my butter compound and also added a bit of olive oil to bring up the smokepoint. At 500 degrees, butter smokes in my oven….but it is a bearable amount and if you have good ventilation, the results are well worth it! Because I have a smaller electric oven, it cools a bit too quickly for this recipe. (which I knew going into it and the Chef’s instructions are quite clear about a full size oven). After my sear time of 5 minutes a pound, I reduced the cooking temp to 250 degrees. Since I did not turn the oven off completley, I also let it rest about 20 minutes before carving. I took a nine pound roast out at 134 degrees and it rose to 136 over about 20 minutes. Meat was perfect. Great recipe and easy to make!
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Wonderfully easy way to create a dinner masterpiece!
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Wonderfully easy way to create a dinner masterpiece!
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The easiest and most flavorful prime rib that I have ever eaten or prepared! As a previous reviewer stated, it is important that the roast be at room temperature prior to roasting and no peeking during the final 2 hours. I can’t say enough good about this recipe. If you follow Chef John’s recipe, you will never need a meat thermometer for prime rib again.
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The easiest and most flavorful prime rib that I have ever eaten or prepared! As a previous reviewer stated, it is important that the roast be at room temperature prior to roasting and no peeking during the final 2 hours. I can’t say enough good about this recipe. If you follow Chef John’s recipe, you will never need a meat thermometer for prime rib again.
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Was a bit skeptical because our Kitchenaid electric oven has a cooling fan which turns on when the oven is turned off. So I had a back up plan just in case, BUT I didn’t need it. I followed the recipe exactly, brought the roast to room temp, seasoned the beef, did the math and in it went. Came out PERFECT, even with the cooling fan that can’t be turned off. Will be my prime rib recipe moving forward. Tasty, tender and fool-proof!
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Was a bit skeptical because our Kitchenaid electric oven has a cooling fan which turns on when the oven is turned off. So I had a back up plan just in case, BUT I didn’t need it. I followed the recipe exactly, brought the roast to room temp, seasoned the beef, did the math and in it went. Came out PERFECT, even with the cooling fan that can’t be turned off. Will be my prime rib recipe moving forward. Tasty, tender and fool-proof!
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I tried this on a dry aged rib roast prepared as shown on ATK for 5 or 6 days. Without trimming I left the roast out for about 8 hours. I put on the rub, preheated the oven to 500 for a couple of hours and then used the 5 minutes times my 3.7 pound roast after aging. It had lost nearly .5 pounds. After 17 minutes in the 500 oven I turned off the oven. In less than an hour, 56 minutes, in fact the probe thermometer went past 117 degrees. I was baffled. While decision making, it passed 125 when I pulled it from the oven and wrapped in aluminum foil after pouring of the drippings which I intended to use for roast potatoes and Yorkshire pudding a la Anne Willen. The temp continued to climb until it reached 144 or so and I knew my dream of rare roast beef was gone. What could I do. Just waited. It quit climbing soon after and was about 125 when the potatoes and Yorkshire pudding were done. Both were fantastic and I made a red wine sauce with what was left of the fond and fat. I cut off the bones and sliced. It wasn’t dark brown but there was only a hint of medium in the middle slices. The edges were tough but the rest was pretty tender and the fat was tasty but still not the roast of my dreams. I have made rib roast many times using varied techniques such as all the way at 250 and a blast at the end and a 350 with a digital insert and this was the most disappointing. Maybe I messed up the science with the dry aging or let the oven cure too long???
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I tried this on a dry aged rib roast prepared as shown on ATK for 5 or 6 days. Without trimming I left the roast out for about 8 hours. I put on the rub, preheated the oven to 500 for a couple of hours and then used the 5 minutes times my 3.7 pound roast after aging. It had lost nearly .5 pounds. After 17 minutes in the 500 oven I turned off the oven. In less than an hour, 56 minutes, in fact the probe thermometer went past 117 degrees. I was baffled. While decision making, it passed 125 when I pulled it from the oven and wrapped in aluminum foil after pouring of the drippings which I intended to use for roast potatoes and Yorkshire pudding a la Anne Willen. The temp continued to climb until it reached 144 or so and I knew my dream of rare roast beef was gone. What could I do. Just waited. It quit climbing soon after and was about 125 when the potatoes and Yorkshire pudding were done. Both were fantastic and I made a red wine sauce with what was left of the fond and fat. I cut off the bones and sliced. It wasn’t dark brown but there was only a hint of medium in the middle slices. The edges were tough but the rest was pretty tender and the fat was tasty but still not the roast of my dreams. I have made rib roast many times using varied techniques such as all the way at 250 and a blast at the end and a 350 with a digital insert and this was the most disappointing. Maybe I messed up the science with the dry aging or let the oven cure too long???
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Awesome recipe! We made this for Christmas last Saturday. We followed the recipe exactly for a 6lb prime rib. So, 30 min at 500, turned off the oven and didn’t peek for 2 hours. It was cooked to a perfect medium rare and had a delicious, rich crust from the fat and butter and herbs. It did get very smokey in our kitchen and it was kind of alarming at first with the smoke and the sizzle of the melting butter, but we just took down the smoke detector and trusted the recipe. The meat was juicy, tender, flavorful, and just perfect. Frankly, it was better than the last time we had prime rib at a steakhouse in town. My husband’s only quibble was that the prime rib was a bit cool, but then, we did have to let it sit for 30-40 min while we waited for the green bean casserole to finish cooking, so that could be our fault for not eating right away. Served with extra-hot horseradish, Chef John’s au jus, Mrs. Gerry’s mashed potatoes, my mom’s green bean casserole, and french bread. Oh, and last night we used the leftover prime rib to make beef stew. ^_^ It felt horribly decadent to use such good meat in stew, but we needed a change and it turned out amazing, too.
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Awesome recipe! We made this for Christmas last Saturday. We followed the recipe exactly for a 6lb prime rib. So, 30 min at 500, turned off the oven and didn’t peek for 2 hours. It was cooked to a perfect medium rare and had a delicious, rich crust from the fat and butter and herbs. It did get very smokey in our kitchen and it was kind of alarming at first with the smoke and the sizzle of the melting butter, but we just took down the smoke detector and trusted the recipe. The meat was juicy, tender, flavorful, and just perfect. Frankly, it was better than the last time we had prime rib at a steakhouse in town. My husband’s only quibble was that the prime rib was a bit cool, but then, we did have to let it sit for 30-40 min while we waited for the green bean casserole to finish cooking, so that could be our fault for not eating right away. Served with extra-hot horseradish, Chef John’s au jus, Mrs. Gerry’s mashed potatoes, my mom’s green bean casserole, and french bread. Oh, and last night we used the leftover prime rib to make beef stew. ^_^ It felt horribly decadent to use such good meat in stew, but we needed a change and it turned out amazing, too.
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I love a good restaurant prime rib. I could never figure out how they did it until now. I have used this method twice now and both turned out so good, none was left. I made a 5lb prime rib the first time and then 11lbs the next. The formula works great. I was a little skeptical about doing the 11lb roast with this formula but did it anyway. I was thrilled with the results. Thanks Chef John….I don’t need to go out anymore to get awesome prime rib. My wife, children and even the in-laws loved it.
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I love a good restaurant prime rib. I could never figure out how they did it until now. I have used this method twice now and both turned out so good, none was left. I made a 5lb prime rib the first time and then 11lbs the next. The formula works great. I was a little skeptical about doing the 11lb roast with this formula but did it anyway. I was thrilled with the results. Thanks Chef John….I don’t need to go out anymore to get awesome prime rib. My wife, children and even the in-laws loved it.
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I would truly love to give this the 5 Star Rating I was expecting to give when placing my two 8# roasts in the oven on Christmas Day. Unfortunately after the 2 hours we pretty much had raw beef on our plates. The flavor was great (I knew enough not to attempt butter at such a high temp for that long) and there was plenty of salt/seasoning adhering to the roasts so that wasn’t a concern. The Au Jus turned out too salty ~ I wish I’d thought to use some wine to mellow it out before serving although noone other than myself seemed to think it was salty. I can only conclude that the meat must have NOT been as room temperature as I thought it was after hours of sitting out. I will make it a point of trying this method again with another rib roast and plug in a remote reader digital thermometer to watch the interior temp during that 2 hours. Good excuse for making another roast for my birthday, right? In our house, we choose our special dinner entree (or restaurant…) hee…hee…. I’d love to be able to revise this rating with a 5. I’m giving it a 4 only because I’m assuming it was something I did that kept it so rare.
Chef John, if you have any comments about roasting 2 separate same weight cuts of roast at the same time, please let me know. There was enough separation between them to allow for heat circulation ~ I’m just stumped.
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I would truly love to give this the 5 Star Rating I was expecting to give when placing my two 8# roasts in the oven on Christmas Day. Unfortunately after the 2 hours we pretty much had raw beef on our plates. The flavor was great (I knew enough not to attempt butter at such a high temp for that long) and there was plenty of salt/seasoning adhering to the roasts so that wasn’t a concern. The Au Jus turned out too salty ~ I wish I’d thought to use some wine to mellow it out before serving although noone other than myself seemed to think it was salty. I can only conclude that the meat must have NOT been as room temperature as I thought it was after hours of sitting out. I will make it a point of trying this method again with another rib roast and plug in a remote reader digital thermometer to watch the interior temp during that 2 hours. Good excuse for making another roast for my birthday, right? In our house, we choose our special dinner entree (or restaurant…) hee…hee…. I’d love to be able to revise this rating with a 5. I’m giving it a 4 only because I’m assuming it was something I did that kept it so rare.
Chef John, if you have any comments about roasting 2 separate same weight cuts of roast at the same time, please let me know. There was enough separation between them to allow for heat circulation ~ I’m just stumped.
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perfect
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perfect
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I made this for Christmas and my Family thought it was the best prime rib I’ve ever served. As directed, I marinated overnight and removed from the fridge a good 6 hours prior to roasting. As promised the internal temperature rose to a perfect 145 degrees after searing at 500 degrees for 35 minutes, turning the oven off and letting the roast cook on it’s own for another 2 hours. I removed from the oven, covered the finished roast w/foil and it sat for another 45 minutes before we actually ate, but it was still plenty warm. This has become my new “go to” method and recipe for a rib roast!
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I made this for Christmas and my Family thought it was the best prime rib I’ve ever served. As directed, I marinated overnight and removed from the fridge a good 6 hours prior to roasting. As promised the internal temperature rose to a perfect 145 degrees after searing at 500 degrees for 35 minutes, turning the oven off and letting the roast cook on it’s own for another 2 hours. I removed from the oven, covered the finished roast w/foil and it sat for another 45 minutes before we actually ate, but it was still plenty warm. This has become my new “go to” method and recipe for a rib roast!
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Very easy and came out perfect Med rare! Thanks for the video.
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Very easy and came out perfect Med rare! Thanks for the video.
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Wow, I agree with the other reviews. This roast was beyond belief. We cannot have dairy, so we did the garlic slices in pockets, slathered with spicy mustard and then salt/peppered all over. For the au jus, we used ALL of the drippings, lol, and the au jus was so yummy. It really helped to warm up the beef, but some of it also ended up on the mashed potatoes! Best au jus ever. Thank you for posting. I’ve only made prime rib about 15 times, and this was the first time we utterly loved it.
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Wow, I agree with the other reviews. This roast was beyond belief. We cannot have dairy, so we did the garlic slices in pockets, slathered with spicy mustard and then salt/peppered all over. For the au jus, we used ALL of the drippings, lol, and the au jus was so yummy. It really helped to warm up the beef, but some of it also ended up on the mashed potatoes! Best au jus ever. Thank you for posting. I’ve only made prime rib about 15 times, and this was the first time we utterly loved it.
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My roast was a little underdone. It was hard for me to gauge this because I cooked two 6 pound roasts. I didn’t want to calculate the roast as if it was 12 pounds, because they were 2 separate roasts but cooking them for the 6 pound times was not enough either. Flavor was awesome though! Can’t wait to try again.
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This was the perfect Christmas dinner. I had a 9 1/2+ pound roast(rib in)cut for me at the store. Prepared exactly as Chef John directed. WOW!!!!! perfectly cooked for me and my son, a little too rare for my wife and daughter in law (nuked theirs for a minute and 1/2 to cook more). Perfect….served with au jus, twice baked potatoes, broccoli and cheese, orange mandarin jello, dinner rolls and wine. Thanks for sharing.
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This was the perfect Christmas dinner. I had a 9 1/2+ pound roast(rib in)cut for me at the store. Prepared exactly as Chef John directed. WOW!!!!! perfectly cooked for me and my son, a little too rare for my wife and daughter in law (nuked theirs for a minute and 1/2 to cook more). Perfect….served with au jus, twice baked potatoes, broccoli and cheese, orange mandarin jello, dinner rolls and wine. Thanks for sharing.
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Easy and yes, perfect!
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Easy and yes, perfect!
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OMG .. I have never been able to do Prime Rib correctly and I finally cracked it using this recipe. Thank you thank you thank you! The only alteration I made was to do the math (# of lbs by 5 mins per lb) and then I added about 5 extra minutes to the total time (ie my roast needed 19.5 mins in the 500 F oven, and I did it for 25 mins) this was simply because I wanted some meat on the outside edge closer to medium (for me) and medium rare inside for hubby. The plan worked to perfection and gave us exactly what we wanted for a fantastic New Years Eve dinner. I have never been a huge fan of prime rib and this recipe has won me over. I’ll prepare this again and again, a big hit!
(I might cut back on the pepper next time, but this wasn’t a huge issue, just personal preference
I also made Chef John’s Au Jus to go with this and it was incredible; like liquid gold as my husband said!
)
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OMG .. I have never been able to do Prime Rib correctly and I finally cracked it using this recipe. Thank you thank you thank you! The only alteration I made was to do the math (# of lbs by 5 mins per lb) and then I added about 5 extra minutes to the total time (ie my roast needed 19.5 mins in the 500 F oven, and I did it for 25 mins) this was simply because I wanted some meat on the outside edge closer to medium (for me) and medium rare inside for hubby. The plan worked to perfection and gave us exactly what we wanted for a fantastic New Years Eve dinner. I have never been a huge fan of prime rib and this recipe has won me over. I’ll prepare this again and again, a big hit!
(I might cut back on the pepper next time, but this wasn’t a huge issue, just personal preference
I also made Chef John’s Au Jus to go with this and it was incredible; like liquid gold as my husband said!
)
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Fantastic! I used different spices (2 tsps. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder) & omitted the butter as my roast had a nice fat cap & it turned out perfect. This is now my go to recipe for perfect prime rib!
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Fantastic! I used different spices (2 tsps. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder) & omitted the butter as my roast had a nice fat cap & it turned out perfect. This is now my go to recipe for perfect prime rib!
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First time making prime rib and it was awesome!!
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First time making prime rib and it was awesome!!
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The 500 degree oven caused my whole house to become filled with smoke and the smoke alarms went off! When the 2 hours was up the roast was way too rare to eat (and I like my prime rib rare). I calculated the time just the way the instructions said. We had to put the $80.00 roast back in the oven on 400 for an extra 30 minutes, the rest of the meal was ready so it all had to be put on hold, including the Yorkshire Pudding!! All in all I was very disappointed. I also had trouble getting the butter mixture to stick to the roast. We ended up using a kitchen torch to soften the butter on the roast so it would spread, and then the spices slid partway off the meat and made one thick pile of “bark” on the top edge of the roast. It tasted great, but did not look very appetizing.
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The 500 degree oven caused my whole house to become filled with smoke and the smoke alarms went off! When the 2 hours was up the roast was way too rare to eat (and I like my prime rib rare). I calculated the time just the way the instructions said. We had to put the $80.00 roast back in the oven on 400 for an extra 30 minutes, the rest of the meal was ready so it all had to be put on hold, including the Yorkshire Pudding!! All in all I was very disappointed. I also had trouble getting the butter mixture to stick to the roast. We ended up using a kitchen torch to soften the butter on the roast so it would spread, and then the spices slid partway off the meat and made one thick pile of “bark” on the top edge of the roast. It tasted great, but did not look very appetizing.
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My husband and I bought a 10 pound prime rib for a family dinner. We were nervous about cooking it at such a high heat and then simply turning off the oven and waiting. We decided to try it because we LOVE Chef John’s lamb breast recipe. This recipe is just as fantastic. The prime rib was cooked perfectly and the dinner table with ten guests got very quiet as everyone dug in. The dipping sauce was the perfect accompaniment.
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My husband and I bought a 10 pound prime rib for a family dinner. We were nervous about cooking it at such a high heat and then simply turning off the oven and waiting. We decided to try it because we LOVE Chef John’s lamb breast recipe. This recipe is just as fantastic. The prime rib was cooked perfectly and the dinner table with ten guests got very quiet as everyone dug in. The dipping sauce was the perfect accompaniment.
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Do over for sure. Very simple and very impressive meal
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Do over for sure. Very simple and very impressive meal
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Mine came out perfect! I will never be afraid to spend the money on a prime rib again.
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Mine came out perfect! I will never be afraid to spend the money on a prime rib again.
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Absolutely fabulous! I altered nothing in this recipe and the prime rib was incredible! Will definitely use this recipe again:)
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Absolutely fabulous! I altered nothing in this recipe and the prime rib was incredible! Will definitely use this recipe again:)
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Chef John You are SO AWESOME! I love you! every recipe of yours I make never disappoints me. This one at the moment is my all time FAVORITE recipe! You win, best chef in my book.
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Chef John You are SO AWESOME! I love you! every recipe of yours I make never disappoints me. This one at the moment is my all time FAVORITE recipe! You win, best chef in my book.
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It was really good, but after sitting in the oven for 2 hours, the meat was only luke warm, not much fun to eat. Anyone have suggestions for a way around this? I think I’ll play around with it. Next time I’ll try leaving the oven on for an extra 5 minutes, but still starting the 2 hour countdown, instead of turning the over off.
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It was really good, but after sitting in the oven for 2 hours, the meat was only luke warm, not much fun to eat. Anyone have suggestions for a way around this? I think I’ll play around with it. Next time I’ll try leaving the oven on for an extra 5 minutes, but still starting the 2 hour countdown, instead of turning the over off.
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For some reason I’ve never been brave enough to try cooking a prime rib for Christmas dinner. After reading your recipe and the comments, I purchased a 7 lb roast and, after turning off the smoke alarms (thanks for the hint Denise), cooked it just as directed, adding a bit of time due to the size of the roast. No surprise-it turned out perfect! I couldn’t believe the amount of meat my teenaged grandsons, father & husband ate…you’d think they’d never eaten before! The ladies ate far less, but it was loved by all! I served it with asparagus and twice-baked potatoes. The easiest dinner to cook for a holiday ever! Don’t forget to reset the smoke alarms! THANKS Chef John.
12/22/18…I?m still using this recipe every Christmas, but noticed that the latest posts concern the meat being pink. I would like to point out that the meat stays pink even when cooked thoroughly with this method. Just saying!
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For some reason I’ve never been brave enough to try cooking a prime rib for Christmas dinner. After reading your recipe and the comments, I purchased a 7 lb roast and, after turning off the smoke alarms (thanks for the hint Denise), cooked it just as directed, adding a bit of time due to the size of the roast. No surprise-it turned out perfect! I couldn’t believe the amount of meat my teenaged grandsons, father & husband ate…you’d think they’d never eaten before! The ladies ate far less, but it was loved by all! I served it with asparagus and twice-baked potatoes. The easiest dinner to cook for a holiday ever! Don’t forget to reset the smoke alarms! THANKS Chef John.
12/22/18…I?m still using this recipe every Christmas, but noticed that the latest posts concern the meat being pink. I would like to point out that the meat stays pink even when cooked thoroughly with this method. Just saying!
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PERFECT!!! Need I say more.
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PERFECT!!! Need I say more.
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This cooking method works perfectly!! I used my own seasonings, so I’m not sure on that part, but my advice is to try this cooking method. It is very scary the first time, but mine turned out PERFECT! I won’t ever use another cooking method for our prime rib.
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This cooking method works perfectly!! I used my own seasonings, so I’m not sure on that part, but my advice is to try this cooking method. It is very scary the first time, but mine turned out PERFECT! I won’t ever use another cooking method for our prime rib.
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It was awesome! I was skeptical, but it worked just like chef said. It was a little cool in the middle, but just a hair, and to be honest, it was my fault. Make sure the meat is fully room temp, mine was pretty cool still, and then I let it sit for 15 min after coming out of oven. Bottom line it really worked and I am so happy I can finally cook red-meats.
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It was awesome! I was skeptical, but it worked just like chef said. It was a little cool in the middle, but just a hair, and to be honest, it was my fault. Make sure the meat is fully room temp, mine was pretty cool still, and then I let it sit for 15 min after coming out of oven. Bottom line it really worked and I am so happy I can finally cook red-meats.
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Very good. It is hard to trust the formula but it works. Do not peek. The first time I tried it my son opened the door and I had to re-do a little time. The second time I did the roast with a much smaller cut it came out perfect. I warned everyone in the house on “pain of death” not to open the oven.
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Very good. It is hard to trust the formula but it works. Do not peek. The first time I tried it my son opened the door and I had to re-do a little time. The second time I did the roast with a much smaller cut it came out perfect. I warned everyone in the house on “pain of death” not to open the oven.
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Chef John
Great recipe this is my fourth time cooking this dish and it always comes out the best. Thank you! -
Chef John
Great recipe this is my fourth time cooking this dish and it always comes out the best. Thank you! -
This 78-year old (79 in eleven more days!) cook has made many rib roasts in her day. This is the third time I have used Chef John’s fail-proof method for preparing a rib roast and every one (from 3-6 lbs.) has been PERFECT. I have been a bit more adventurous with my seasonings than the recipe calls for and the taste has been miraculous! My almost 75-year husband thinks he has died and gone to heaven each time I’ve made this meal! But it is the 5-minute per pound rule that is priceless! There is absolutely NO guess work, you don’t need a meat thermometer and the results are great each time. I will never again make a prime rib with any other method!!!! Thank you so much, Chef John, for this recipe and the many other recipes that I’ve “borrowed” from you. You make me look good in the cooking department!! (People seem to think I can cook!) 😉
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This 78-year old (79 in eleven more days!) cook has made many rib roasts in her day. This is the third time I have used Chef John’s fail-proof method for preparing a rib roast and every one (from 3-6 lbs.) has been PERFECT. I have been a bit more adventurous with my seasonings than the recipe calls for and the taste has been miraculous! My almost 75-year husband thinks he has died and gone to heaven each time I’ve made this meal! But it is the 5-minute per pound rule that is priceless! There is absolutely NO guess work, you don’t need a meat thermometer and the results are great each time. I will never again make a prime rib with any other method!!!! Thank you so much, Chef John, for this recipe and the many other recipes that I’ve “borrowed” from you. You make me look good in the cooking department!! (People seem to think I can cook!) 😉
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This Prime Rib was amazing. I also use this same recipe for Eye of Round Roast, slice it thin after it is cooked and serve it with Au Jus and it tastes like prime rib. Very easy, fool proof and soooo good.
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This Prime Rib was amazing. I also use this same recipe for Eye of Round Roast, slice it thin after it is cooked and serve it with Au Jus and it tastes like prime rib. Very easy, fool proof and soooo good.
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Wonderful, wonderful, wonderful!! As many other reviewers, I was also nervous. I did however keep a meat thermometer in it while in the oven….one that has a cord to outside the oven so you can read the temp! And I let it get to 120 and took it out of the oven. So it was rare, instead of medium rare. Served it with his recipe for au jus! YUM!!! Prime rib is at a local grocer now due to Easter. I will be going back and getting another to make this recipe again! AWESOME! And I did find Herbs du Provence too! YAY! Everyone loved it!!! It is foolproof!!!
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Wonderful, wonderful, wonderful!! As many other reviewers, I was also nervous. I did however keep a meat thermometer in it while in the oven….one that has a cord to outside the oven so you can read the temp! And I let it get to 120 and took it out of the oven. So it was rare, instead of medium rare. Served it with his recipe for au jus! YUM!!! Prime rib is at a local grocer now due to Easter. I will be going back and getting another to make this recipe again! AWESOME! And I did find Herbs du Provence too! YAY! Everyone loved it!!! It is foolproof!!!
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This method resulted in the PERFECT prime rib. It was so juicy and tender! It was amazing, I will always cook prime rib this way.
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This method resulted in the PERFECT prime rib. It was so juicy and tender! It was amazing, I will always cook prime rib this way.
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Followed directions and had beef out 6 hours. I used a less then 3 pound roast – was nervous that it wouldn’t work as it was so small. It came out a perfect medium rare.
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Followed directions and had beef out 6 hours. I used a less then 3 pound roast – was nervous that it wouldn’t work as it was so small. It came out a perfect medium rare.
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This cooked perfectly! I had a small prime rib for two us that was just under 3 pounds. I used the instructions for cooking time as provided by Chef John and it was absolutely perfect! Thank you for this recipe…a definte keeper!
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This cooked perfectly! I had a small prime rib for two us that was just under 3 pounds. I used the instructions for cooking time as provided by Chef John and it was absolutely perfect! Thank you for this recipe…a definte keeper!
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This recipe definitely produces a medium rare end result but I didn’t like that the meat was room temperature when I took it out of the oven after the two hour’s. My husband sliced it up and I had to pop it back in a hot oven to warm it back up. I don’t know if it was worth the roast hogging the oven for two hours so that nothing else could be cooked with it. Good flavor overall
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This recipe definitely produces a medium rare end result but I didn’t like that the meat was room temperature when I took it out of the oven after the two hour’s. My husband sliced it up and I had to pop it back in a hot oven to warm it back up. I don’t know if it was worth the roast hogging the oven for two hours so that nothing else could be cooked with it. Good flavor overall
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Perfect was right! We used Emeril’s herb de provence recipe.
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Perfect was right! We used Emeril’s herb de provence recipe.
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It really worked – fantastic! Thank you.
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It really worked – fantastic! Thank you.
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Followed this recipe exactly and the prime rib turned out absolutely perfect! I think it’s the best we’ve ever had! The only problem I encountered was the smoke created from the butter cooking at such a high heat. We had to open the windows and air out the house – not so fun.
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Followed this recipe exactly and the prime rib turned out absolutely perfect! I think it’s the best we’ve ever had! The only problem I encountered was the smoke created from the butter cooking at such a high heat. We had to open the windows and air out the house – not so fun.
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OMG I had a 2.5# bone in prime rib roast and used the 5 minute per pound thing for the first time – genius!!! The last time I cooked a small roast like this it was totally overcooked (using another recipe) so this one was definitely a welcome success!!! the only way I will cook prime from now on!!!
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OMG I had a 2.5# bone in prime rib roast and used the 5 minute per pound thing for the first time – genius!!! The last time I cooked a small roast like this it was totally overcooked (using another recipe) so this one was definitely a welcome success!!! the only way I will cook prime from now on!!!
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I left the 5 lb roast out for 5 hrs then prepared it just as the recipe suggested. It was delicious, but I didn’t like it being room temperature when serving. Also, it would have been nice to warn us about all the smoke! For the first 35 min of the baking cycle, I had to open all exterior doors and turn on the ceiling fans to keep the smoke alarms silent. I’m a huge fan of Chef John, but I think I’ll stick to my old recipe for rib roasts in the future.
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I left the 5 lb roast out for 5 hrs then prepared it just as the recipe suggested. It was delicious, but I didn’t like it being room temperature when serving. Also, it would have been nice to warn us about all the smoke! For the first 35 min of the baking cycle, I had to open all exterior doors and turn on the ceiling fans to keep the smoke alarms silent. I’m a huge fan of Chef John, but I think I’ll stick to my old recipe for rib roasts in the future.
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I was really nervous making this. First time I tried to make prime rib a few years ago using a thermometer I ruined a 143.00 rib roast. ( over cooked) so I watched Chef Johns video and printed out the recipe and proceeded to follow it to the letter. This was AMAZING!!!! I could not believe how great this was. My mother loved it. My daughter and her fianc? really enjoyed it too. Thank you so Much Chef John you’ve just gotten yourself another fan. I let the roast sit out for 6 hrs as suggested. And did the math for a roast that was 9.22 lbs. the hardest part was not opening the oven door. What a great way to make the perfect rib roast.. I did pull it out 15 min earlier because it was a big roast and was afraid if the bones got to hot might over cook. It was perfect. Pink moist and delicious. Also made the beef au jus from his other video. So easy and made me feel like a culinary king.. Thanks again Chef John…
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I was really nervous making this. First time I tried to make prime rib a few years ago using a thermometer I ruined a 143.00 rib roast. ( over cooked) so I watched Chef Johns video and printed out the recipe and proceeded to follow it to the letter. This was AMAZING!!!! I could not believe how great this was. My mother loved it. My daughter and her fianc? really enjoyed it too. Thank you so Much Chef John you’ve just gotten yourself another fan. I let the roast sit out for 6 hrs as suggested. And did the math for a roast that was 9.22 lbs. the hardest part was not opening the oven door. What a great way to make the perfect rib roast.. I did pull it out 15 min earlier because it was a big roast and was afraid if the bones got to hot might over cook. It was perfect. Pink moist and delicious. Also made the beef au jus from his other video. So easy and made me feel like a culinary king.. Thanks again Chef John…
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Every time I have ever roasted anything in an oven, I have always (without fail) used a meat thermometer. I have had great success preparing prime rib in the past, and predictably have always used my trusty meat thermometer.
I tried this recipe because of the rave reviews. I am now a huge fan!! This method is magic ? trust it ? use it. I did not use a meat thermometer and the roast was perfect. The thought of putting this kind of money in an oven with no back-up was a serious stretch for me but like I said this is magic. I always wondered how restaurants were able to prepare prime rib so consistently great all the time ? now I know.
I was a bit afraid of the butter because of the reported smoke issues, so I used a bit of oil with my herbs. There was still smoke (and smoke alarms). I realized I should have used the range vent on low to take care of this issue (duh) ? next time I use butter.
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Every time I have ever roasted anything in an oven, I have always (without fail) used a meat thermometer. I have had great success preparing prime rib in the past, and predictably have always used my trusty meat thermometer.
I tried this recipe because of the rave reviews. I am now a huge fan!! This method is magic ? trust it ? use it. I did not use a meat thermometer and the roast was perfect. The thought of putting this kind of money in an oven with no back-up was a serious stretch for me but like I said this is magic. I always wondered how restaurants were able to prepare prime rib so consistently great all the time ? now I know.
I was a bit afraid of the butter because of the reported smoke issues, so I used a bit of oil with my herbs. There was still smoke (and smoke alarms). I realized I should have used the range vent on low to take care of this issue (duh) ? next time I use butter.
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I did everything that was told to me. step by step. time by time. I came out bloody and raw. I did the time thing and was so dissappointed. Did this for my husband for Fathers day. Really disappointed. Never again. Need to make a stew or something for the beef.
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I did everything that was told to me. step by step. time by time. I came out bloody and raw. I did the time thing and was so dissappointed. Did this for my husband for Fathers day. Really disappointed. Never again. Need to make a stew or something for the beef.
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I have used it twice with great results. You leave it in the oven for 3 hrs after a short time cooking at high heat and cook it another 20-30 minutes after the 3 hrs depending how you like it cooked. It is fool proof.
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I have used it twice with great results. You leave it in the oven for 3 hrs after a short time cooking at high heat and cook it another 20-30 minutes after the 3 hrs depending how you like it cooked. It is fool proof.
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Delicious and easy . . . many thanks for this great recipe which I will use now forever!
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Delicious and easy . . . many thanks for this great recipe which I will use now forever!
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This is a perfect recipe. My roast was almost 8# bone in….I stuck slivers of garlic in the top, rubbed it with soft butter, crushed garlic & rosemary….then topped that with kosher salt! I will never cook this any other way!
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This is a perfect recipe. My roast was almost 8# bone in….I stuck slivers of garlic in the top, rubbed it with soft butter, crushed garlic & rosemary….then topped that with kosher salt! I will never cook this any other way!
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I’ve made it several times and it has come out PERFECT every time. Chef John out did himself.
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I’ve made it several times and it has come out PERFECT every time. Chef John out did himself.
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This was perfect. We have made this for our family Christmas dinner for a couple of years now.
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This was perfect. We have made this for our family Christmas dinner for a couple of years now.
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Used this method twice now, once on a very large roast and once on average size. Perfection both times.
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Used this method twice now, once on a very large roast and once on average size. Perfection both times.
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This is it … The perfect prime rib recipe. No alterations needed and perfect for the first time cook!
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This is it … The perfect prime rib recipe. No alterations needed and perfect for the first time cook!
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Have used this recipe many times and followed the directions EXACTLY. Worked each time. I love my roast done this way, so tender and juicy.
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Have used this recipe many times and followed the directions EXACTLY. Worked each time. I love my roast done this way, so tender and juicy.
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Have used this recipe many times and followed the directions EXACTLY. Worked each time. I love my roast done this way, so tender and juicy.
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I have been doing my prime rib like this (different rub) for years. People thought I was crazy so it is nice to find another recipe that is similar. Always turns out perfect for us medium rare meat lovers.
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I have been doing my prime rib like this (different rub) for years. People thought I was crazy so it is nice to find another recipe that is similar. Always turns out perfect for us medium rare meat lovers.
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it was amazing..the only faux pas was not letting roast rest for 4 hours before (didn’t find the recipe until too late..)Needed a bit more cooking time because of that. Will do it again for sure
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it was amazing..the only faux pas was not letting roast rest for 4 hours before (didn’t find the recipe until too late..)Needed a bit more cooking time because of that. Will do it again for sure
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The most fool proof prime rib recipe I have ever used. Just perfect!
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The most fool proof prime rib recipe I have ever used. Just perfect!
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The 5 minute rule is excellent. My prime rib came out perfect.
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The 5 minute rule is excellent. My prime rib came out perfect.
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I use this every Christmas Eve! Absolutely amazing!
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I use this every Christmas Eve! Absolutely amazing!
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I know this is a culinary no-no, but we don’t link pink meat, so while I partially use this method, I didn’t do it exactly as Chef John suggests.
I had a 4 lb boneless rib roast, which I let sit out at room temp for 4 hours. While the meat was coming to room temp I also let my butter sit out to soften. I placed the butter in a small bowl, added about 1 Tbsp of extra virgin olive oil, 4 tsp of coarse kosher salt, 2 tsp freshly ground black pepper, 6 minced garlic cloves, and 2 tsp of thyme. (We don’t care for Herbs de Provence.) I mixed this up with a fork then slathered the meat all over with it. I roasted the meat for 20 minutes at 500 degrees to get a nice crust, then I reduced the oven temp to 325 and continued roasting for another two hours. This gave us meat which was almost well done. It was still absolutely delicious this way, and perfectly flavored and juicy. Served with some twice baked potatoes and green beans. Perfect meal! -
Followed the instructions in the video exactly and it came out nice and juicy! Would difinately cook it this way, again.
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Followed the instructions in the video exactly and it came out nice and juicy! Would difinately cook it this way, again.
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