Perfect Prime Rib

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Adapted this recipe from Chef John's Perfect Prime Rib

This recipe cooks prime rib PERFECTLY to a medium rare! Mine was a little rare so I might add 1-2 mins to my cooking time in the future to adjust for this. It really is dependent on your oven. Otherwise, this cooking technique is spot on! My beef was a little chewy so make sure you slice your prime rib into thin slices :)

Cooking time = exact weight of roast x 5
Round to the nearest whole number
Ie 6 lb roast x 5 = 30 mins


Ingredients:
- prime rib roast (bone-in if possible)
- 1/4 cub butter (softened)
- 1 teaspoon herbes de provence
- 1 tbs freshly ground pepper
- kosher salt
- garlic cloves (optional)

1. Place rib roast on a plate and bring to room temperature for about 6 hours. Leave butter out as well (usually about 1-2 hours before cooking is fine).
2. Preheat oven to 500 degrees
3. Combine butter, pepper, and herbes de provence in a bowl. Mix until well blended.
4. Spread mixture over rib roast. Salt generously as well (all 3 sides). Can cut into roast and wedge garlic cloves as well (optional).
5. Bake according to weight. Add an additional 1 minute to your calculation (to account for heat loss when opening oven).
6. Turn the oven off. Leave roast in oven with door closed (important!) and don't open. Let roast sit for 2 hours.
7. Remove roast from oven, slice and serve.


AU JUS SAUCE
- 1/4 cup beef fat drippings
- 1 to 1.5 tbs flour
- 2 cubs beef broth
- salt and pepper to taste

1. Melt fat over medium-high heat
2. Whisk flour into beef fat and whisk constantly until mixture thickens ( ~3 mins)
3. Pour beef broth into fat mixture and increase to high heat, bring mixture to boil
4. Boil mixture until thicken slightly then season with salt/pepper to taste




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