Recipe
Prime Rib Roast
This prime rib roast uses a simple butter, pepper, and herb coating with enough kosher salt to season the meat properly. A hot initial roast followed by two hours in the turned-off oven gives the beef a browned crust and a rosy, tender center.
Ingredients
4 | pounds prime rib roast, bone-in or boneless |
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1⁄4 | cup unsalted butter, softened |
1 | tablespoon black pepper, freshly ground |
1 | teaspoon herbes de Provence, or dried thyme |
2 | teaspoons kosher salt |
Instructions
| 1. | Set the prime rib on a rimmed plate or roasting pan and let it stand at room temperature for 4 hours. |
|---|---|
| 2. | Preheat the oven to 500°F. |
| 3. | Stir the softened butter, black pepper, and herbes de Provence together in a small bowl. |
| 4. | Pat the roast dry, place it fat side up in a roasting pan, and spread the herb butter over the top and sides. |
| 5. | Sprinkle the kosher salt evenly over the buttered roast. |
| 6. | Roast for 5 minutes per pound, about 20 minutes for a 4-pound roast. |
| 7. | Turn the oven off and leave the roast inside with the door closed for 2 hours. |
| 8. | Remove the roast from the oven, check that the center is about 125°F to 130°F for medium-rare, then slice and serve. |
Published on Jul 25, 2024 by Luminița
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