PRIME RIB ROAST: a cooking method that you must-try.

An interesting method for cooking a PRIME RIB ROAST…definitely unique. I think it may be worth a try.

It was excellent. Rare, juicy, a recipe worth following…but be sure to get a quality cut of PRIME RIB as this method “just” cooks it and if the quality is poor, results are too.


  • 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, very little works best


  1. Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours.
  2. Preheat the oven to 500 degrees F (260 degrees C).
  3. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread the butter mixture evenly over the entire roast. Season roast generously with kosher salt.
  4. Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, see footnote to calculate COOKING TIME.)
  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.
  6. Remove roast from the oven, slice, and serve.

To determine the cooking time, use this formula:

Weight of meat as per tag X 5

….For example, if weight shown is 5.35 lb X 5 = 26.75….round up to 27 minutes.

Cook the meat in a 500F for 27 minutes.
Shut off the oven leaving roast within for 2 hours.
[Do not open the oven door during this cooking time] Remove the roast from the oven and let it rest for at least 20 minutes.


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