ID: 7c61c17c...
This recipe uses a unique mathematical method to achieve a perfectly pink, moist, and tender prime rib. By using a high-heat sear followed by a long rest in a turned-off oven, you get a beautiful, evenly cooked roast every time without the need for a meat thermometer.
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Bring a bone-in prime rib to room temperature over at least 6 hours. → Coat the roast with a mixture of butter, pepper, and Herbes de Provence, then generously cover with kosher salt. → Preheat oven to 500°F and roast for a calculated time (exact weight in lbs x 5 minutes). → Turn the oven off completely and let the roast rest inside the closed oven for exactly 2 hours, without opening the door. → Remove, carve, and serve immediately.
Bring a bone-in prime rib to room temperature over at least 6 hours. → Coat the roast with a mixture of butter, pepper, and Herbes de Provence, then generously cover with kosher salt. → Preheat oven to 500°F and roast for a calculated time (exact weight in lbs x 5 minutes). → Turn the oven off completely and let the roast rest inside the closed oven for exactly 2 hours, without opening the door. → Remove, carve, and serve immediately.
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The most critical step is ensuring the prime rib is at room temperature before cooking; otherwise, the mathematical formula will not work correctly.
This method requires an oven that can accurately reach and hold 500°F.
Do not open the oven door at any point during the 2-hour resting period. This allows the residual heat to slowly and gently cook the meat to perfection.
The final roast will be warm, not piping hot. It is recommended to serve on heated plates with very hot au jus to ensure a warm meal.
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