Chef John's Perfect Prime Rib
Use Chef John's easy "mathematical method," and you'll get the best prime rib, cooked to a perfect medium rare, every time.
Use Chef John's easy "mathematical method," and you'll get the best prime rib, cooked to a perfect medium rare, every time.
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!Read More
I really wanted to love this. I followed the recipe to the letter. Like another reviewer experienced, my smoke alarms went off which always scares all of us. (Especially the dogs with their super hearing) After 2 hours when I took it out, it was way, WAY too rare. The only part that was cooked was the outside of it. It also still had that wiggly consistency. Had to cook it again the next day. Was really awful, and we both like rare-ish roast beef! Will never make this recipe again. Sorry Chef. Just wasn't edible to us and creeped me out looking at it.Read More
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!
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.
I have used this recipe for years and it works perfectly- 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 in 2012. 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. I guarantee that was the problem with folks who had theirs come out rare!
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!
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.
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.
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! )
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!
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.
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!
Love this recipe. But, I need such a big roast that I'm using two in the same oven. Does anyone know if I'm to use the roast time formula for just one of the two (they're both approximately same weight)?
I made this recipe last night for our Christmas Eve dinner. I must say that I was extremely nervous because I prepared a 14.7 pound 5 rib roast! Even though the recipe claims that the "math" is the trick, I was concerned that putting my roast in for 74 minutes at 500 was going to burn the outside. Well, just to let you all know, it was perfect! I was amazed! My family was definitely enjoying the meal. Thank you for making me look like a pro. :)
I had a great result. Preheated to 500...(hint to the one that complained of a smoking oven, a clean oven should prevent this, I learned the hard way lol.) My roast was exactly 5 lbs. 5x5=25 and I added 5 minutes to err to the side of caution. Solid 2 hours later, removed from oven, set aside and lightly covered in foil while I made the "jus" that he also has a recipe for here. The meat was a perfect tender pink throughout and just delicious. The jus took it over the top. This was my first prime rib but it sure won't be my last. I couldn't have asked for a better result.
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!
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.
We just did 3 18 lb standing rib roasts for a catering gig and people couldn't say enough positive things about this. Used my secret blend of spices but followed roasting directions and was the most tender, moist, evenly coked medium rare prime I have done in ages. Was a little afraid that wouldn't work with roasts this size, but a dream! Thanks, Chef John, you saved my bacon!
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.
I tried this recipe on Xmas Day 4 years ago after I read a dozen reviews so I made a couple of adjustments. First, I did leave my roast out of the refrig for 6 hours before I cooked it. Take your roast out at 9:30AM, wait 6 hours. I started cooking at 4PM for a 7 lb 1 oz roast (bone in) that I ran longer than the prescribed time. The calculation would have dictated 35 minutes at 500 degrees, I added 4 minutes for a total of 39 minutes and it came out a PERFECT MEDIUM (hot pink, very slight red center, with the outside being close to well done but nice and crisp). Roast was on the table at 6:45PM. During the afternoon I prepped the rest of my meal easily. For me, I have now used this 8 more times since then as of Dec 1, 2017 with the following formula: 5.3 minutes for every pound of meat (bone in). I have gotten a perfect hot light red/pink center with no blood every time (now 8 times). Perfect outside color and even a bit warm when served after sitting 2-3 minutes before carving (don't microwave meat to warm it, it changes the texture and taste!). I have roasted sizes between 5.6 lbs through 8.4 lbs without a problem - can't speak for anything smaller or larger than this size. You MUST get your roast to room temperature before cooking for this timing and oven setting to work. Also, if you don't watch the video, roast your meat with the "bones down" so the top fat layer crusts and crisps because it is exposed to the searing hot oven elements. I hope this refinemen
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.
I really wanted to love this. I followed the recipe to the letter. Like another reviewer experienced, my smoke alarms went off which always scares all of us. (Especially the dogs with their super hearing) After 2 hours when I took it out, it was way, WAY too rare. The only part that was cooked was the outside of it. It also still had that wiggly consistency. Had to cook it again the next day. Was really awful, and we both like rare-ish roast beef! Will never make this recipe again. Sorry Chef. Just wasn't edible to us and creeped me out looking at it.
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 fiancé 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...
Ok I had a 20.14 lb prime rib big one I was so worried. I followed the receipt along with the seasoning and cook time, yes had to do some math to figure it out 1hr and 30min in the oven at 500° shut it off and did not open till 2 hrs 30 min, yes house filled up with smoke had to disable the fire alarms. Prime rib came out perfect so delicious and medium rare. Rave reviews I had to share.
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!) ;-)
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!
Despite being skeptical, I made this for Christmas Dinner. I put a rub of butter and Montreal Steaak Seasoning instead of Herbs de Provance. 4.5 roast, 22 minutes at 500, then l hr and 40 minutes until the therm. read 130. I took it out then as I didn't want to overcook it. It was perfect. I had enough drippings to make a thin gravy. I let it sit out overnight and the internal temperature was 63. I put bunjie cords on the oven door so I didn't open it by mistake. It was amazing to me that the meat actually cooked with the oven off. It was beautifully pink. I will use this recipe from now on. I can always rely on a recipe from Chef John.
First time I didn't have to worry about a thing! Perfect!! Thank you Chef John!!
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!!!
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.
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!
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.
This recipe is all about the method. If you don't like the salt, butter, etc., season it the way you want. But if you want a perfectly cooked prime rib...follow this method. I've cooked our Christmas Eve Prime Rib four times, and this method worked best for me. Also, note: the same method works no matter the size of the roast. I usually cook for 20-25 people so I use the full rib roast - 16 to 18 lbs. Multiply by 5 and I'm putting that baby in a 500 degree oven for 80 to 90 minutes! Also...very important. Getting the roast down to room temperature is crucial for this to work! Seems weird to have a slab of meat just sitting on the counter for 4 to 6 hours, but you have to get the internal temperature to a good starting point. Don't worry, it won't go bad.
I have a new Electrolux Induction stove w/convection oven and I guess it's better insulated than most because I had to pull the roast out at 1:15. when it had already hit 135 degrees and was climbing. Instead of medium rare the prime rib was medium well / well done.
Thank You Chef John, I' m so impressed! I made a Standing Rib Roast (4 bone - small end) according to your recipe for Christmas Eve and my Husband is still raving about it! When we sliced the roast my guests ooh'd and ahh'd then proceeded to devour it and raved about how tender and juicy it was. I was a little aprehensive not only about cooking the roast for the such a short period of time (7.59 lb. roast - 38 minutes @ 500 degrees) then turning the oven off, but by also leaving the roast at room temperature for 6 hrs prior to cooking. (A must!!) I cooked the roast according to the recipe and the roast came out a perfect medium rare. I did use a digital thermometer (just to be on the safe side) and I watched as the internal temperature started to rise and after two hours the temperature was a perfect 134 degrees! I wouldn't hesitate to recommend this recipe to anyone. Honestly, you won't be disappointed....perfect with Chef John's Au Jus recipe.
Amazing! I used a boneless roast but the color and flavor was perfect. Next time I might cut back on the salt. It was great and very flavorful. The video was a great primer on how to do this.
This is a very old and great way to make ANY beef roast, not just a prime rib. I've been doing them for years and I'm over 80!! And a good au jus is with water, beef broth base, a little soy sauce and butter. Add the juice from the cooked roast. Another old recipe!
This is a knock out. It gets a little smokey in the kitchen though.
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!!!
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
I've enjoyed Chef John's recipes in the past but this one was a total failure. Followed the directions exactly as written but the rib roast was well done. Wasted a $80, a beautiful 6.5 lb prime rib and ruined Christmas Eve dinner. Stick with a meat thermometer!!
Made this recipe for tonight's Christmas dinner. Followed it exactly. Went to take it out of the oven and it's still completely raw.
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
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???
Loved this recipe. 17lb Prime Rib came out perfect with the appropriate adjustments (for size). Made it last year and again this year. Going to add fresh minced garlic to butter mixture. Thank you for sharing.
I followed the recipe to a "T" and it was great. Has anyone tried cooking a 10LB prime rib this way? just not sure it will have the same results?
We have new oven with fan - simply adjust temp to 250 after the 500 timer. Worked awesome for us. No fooling around to keep eye on multi temps, no need! Just pop roast in oven at 500, then change it 250 after the 500 cooking time. Walk away for 2 hrs. Enjoy your family until the time is up. Worked perfect for rare-med rare of 8 lb roast.
Never going back! I had a 10.8 lb prime rib, so wasn't really sure about this. 54 minutes at 500 - turned the oven to 125 (didn't know if I would have the fan problem mentioned by others, so played it safe) - perfect!
I made this yesterday for Christmas dinner and it came out perfect. I placed the 5.20 lb. roast on a plate for 4½ hours to allow for it to get to room temperature. The only thing I did differently for the butter mixture was I used garlic powder instead of the herbs de Provence because I did not have any of that. I cooked it according to the guidelines stated in the footnotes section of the recipe. My 5.20 lb. roast cooked for 26 minutes (5.20 x 5 = 26) in the preheated 500° oven. I then shut off the oven and let the roast sit in there for 2 hours. It came out looking perfect and it tasted wonderful. This will definitely be the recipe I will use in the future.
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!
I did my own spices, but followed the temp/cooking guidelines. I followed someones suggestion of turning off my oven via the breaker due to the oven having a fan to cool it quicker. I must caution (especially since I have a repair man here as I type) when using this method. By turning off the fan, the oven was at a high heat for too long and ended up burning up a thermostat thingee (sorry if that is too technical, lol) and the now there is still a problem with the buttons. Waiting to hear how much that will cost. So yes, roast turned out AMAZING, but be careful not to burn out your electrical components. Who knew?
Ok i was a serious skeptic. My 50 dollar roast and a house full of company what could go wrong. I made the marinade from the garlic prime rib. Did exactly as this recipe said. 30 minutes for my 6 pound roast, shut off the oven and waited 2 hours wondering the whole time if it would work Without a doubt the roast was spectaclar. Beautiful crust on the outside, perfect, pink in the middle and so juicy and tender. I wont do it any other way ever again.
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.
My husband I made this while my beef loving brother was visiting us. We took great care to make sure it was at room tempurature. It was 13 lbs and we took out of the refrigerator at 7am and did not hit room temperature until 5pm. We dry aged it for 5 days covering with cheese cloth the first day and new cheese cloth used days 2-5. It was a group effort my brother made roasted garlic mashed potatoes and I made asparagus with hollendaise. The prime rib was incredibly moist and juicy. This was the 2nd time we had made it and plan to make another one for Christmas next month.
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.
Unreal. Spot on fool-proof method to make the best meal you'll ever eat. After I rubbed down the roast with the herbs I draped 3 or 4 pieces of bacon over the roast before I put it in the oven. Follow cooking times shown. AMAZING RESULTS!!!
Chef John's recipe appealed to me because I could predict the timing of the roast ... and hence, the timing of our dinner! The roast, removed after 2 hours in the closed oven, registered a perfect 130 degrees. Unfortunately, our guests arrived 45 minutes late. I watched in alarm as the temperature continue to climb, and by the time everyone had arrived, my perfectly cooked prime rib had reached 142 degrees F. So imagine our delight to slice into that roast and find that it was still pink and juicy! Even the end pieces, which had no pink at all, were amazingly tender and moist. I served the meat with horseradish sauce and Chef John's delicious, easy au jus. Everyone gave the prime rib 5 stars! Today I pressure-cooked the rib bones to make bone broth for prime rib soup. Great way to use up that one slice of leftover meat!
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.
6 lb. roast came out perfectly! I did cover the burner over the oven vent with foil and put a pan on it to hold heat in once the oven was shut off.
Wow. I made this for New Year's Eve and it was spectacular. By far the best roast I have ever made. Cooked it uncovered and of course fat side up. Did an 8 lbs prime rib and followed the recipe exactly. I resisted the urge to check on it. That was the hardest part. I was nervous because after an hour of turning off the over, it no longer felt warm. It came out a perfect medium rare and wonderfully warm. My guests thoroughly enjoyed it and asked for the recipe.
well, i was a big skeptic....i am now a convert. i don't make this often, but i will make it like this from now on. no stressing over how high to put the oven at what time....came out perfect. and i mean perfect. thanks chef john for the perfect formula!!
Help!! I've made this twice before- Perfect! BUT with smaller cuts. I have a 17lb roast- do I really sear for 85 minutes?
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!!!
This recipe will not work if you have an oven with a fan that cools it. I cooked my seven pound roast for 35 minutes at 500 degrees. When I checked after a half hour with the oven off, my oven was below 325, so I set the oven on 250. It took about 2 1/2 hours all together. Make sure you use a meat thermometer. My roast was perfect. I let it rest about 15 minutes.
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.
I made a 15 pound roast using this method and it turned out amazing!! (Second time making rib roast with this recipe) I was skeptical about cooking at 500 for 74 minutes, but I trusted the recipe and reviews. I received a huge number of compliments about how great the meat was Turned out perfect again, thanks I will use this recipe every time, thanks for sharing!
The flavors are great, but the cooking method will leave the meat very rare. if you like really rare meat, you're going to love this recipe. Otherwise, after the initial cook time at 500°, turn the oven down to 350 for an additional 30 minutes and then shut it off for the remainder of the suggested cook time. I did it that way and the meat came out a perfect medium rare to medium.
perfect. We use 7 min/lb. and it comes out a little better than med. rare. We only do it this way now. Wait for prime rib roasts to go on sale and buy about 4. Even turn out great once they are thawed and room temp.
We had a 9lb roast, roasted it for 45 mins at 500, then let it sit for 2 hours. It was SO over done.
Unbelievable! Worked like a charm. You gotta have faith and not open that oven door to check as much as you might want to.
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.
I made a 12.25 Lb prime and it came out OK. Followed the math exactly but I thought it was a little overdone. Way too brown. Next time I will not skip using a thermometer.
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.
I had a 4.5 lb rib roast and followed this to the letter. My roast was beyond well done, inedible. Very disappointing end to an $80 piece of meat for Christmas Eve dinner. I am not an amateur cook either - I just don't know what went wrong.
The roast must be a room temperature before you put it in the oven and do the calculations to the exact pounds and your roast will be perfect. I cooked a 10 pound roast Everybody raved about how tender and pink it was. Kudos to chef John
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.
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.
I made it twice -- once with a HUGE prime rib (7 ribs, approx 20 lbs) and the next time with a tiny 2-rib roast. I followed the directions *exactly* and both were superb! Perfect both times.
Made it for Thanksgiving dinner, arguably one of the most high pressure meals of the year. Was a little nervous that I'm trying a new recipe but decided that all the reviews couldn't be wrong. I bought a 7.17 lb roast from Costco and followed the directions to a T. Baked for 36 min at 500 and then turned off the oven and let it soak. Upon cutting, you immediately notice it’s a very uniform medium rare throughout the entire roast, even when comparing the sides of the roast to the very center of it. Some of the other traditional methods don’t get that, it’s probably more similar in results to a reverse sear method of cooking. All in all, it turned out perfectly. Like others have mentioned, it will smoke a bit so open windows and turn on fans. .
I made it using a 17 pound roast. It came out perfect. I used a Oster 22 qt. Stainless Steel Roaster oven. Place it outside in patio 475 degrees ( max setting) for 85 minutes. Turned oven off and let roast sit for 2 1/2 hours. This prime rib was the best ever. Using this Oster 22 qt which cost me 35 dollars was best for cooking this outdoors. No smoke or smell in house.
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.
Tried this recipe for the first time for new years day dinner. Turned out perfect!! I did purchase a oven thermometer and checked the accuracy of my oven. My oven is over 23 years old and I had some concerns but to my surprise it was right on! My prime rib was 7.71 pounds so I cooked it for 40 minutes and shut it all off and continued like Chef John said for 2 more hours! Final results, perfection! I have never cooked a prime rib in the oven. I have always cooked it on my Farberware Rotisserie. I was a little concerned but everything went well. Next time though I will use the seasonings we are use to using and love some much. Instead of the Herbs de Provence I will use Quebec Steak Seasoning. That will be the only change. Once again thank you Chef John for another perfect recipe!!!
I followed the directions to the letter and my roast turned out overcooked. I am not sure if I would change the cook time or reduce the post-cook time. However, I would never waste another expensive roast following this recipe.
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!
I'm not sure what went wrong but I used my remote thermometer to keep an eye on the prime rib. It reached temperature in less than half the time this recipe called for. If I would have let it stay in the oven for the time the recipe called for, I would have eaten a very well done roast with the tenderness of a shoe. Next time I cook prime rib, I'll go back to the way I used to cook it.
I followed the recipe exactly with an 8.28 lb rib roast. I cooked it for 42 minutes @ 500 then cut the electricity to the oven (my oven has a fan that helps it cool down faster which seemed to be a problem in some other reviews I read). Left it in for 2 hours then removed and sliced for eating. The roast was medium-well! My guests ate some of the roast but we gave away the leftovers (and there was quite a bit left over). Very disappointed..
IT WAS PERFECT!!!! The 8.32 prime rib I got for Thanksgiving this year was crazy expensive, so I HAD to get it right. Chef John's equation worked perfectly. Thanks for making me love math, Chef John! We ate that thing for four days. Four heavenly days. Oh, I only had fresh thyme, not the fancy French herbs. Made a compound butter with it and it worked like a charm. A yummy, yummy, charm.
I have made this before, following the instructions exactly. It turned out good, but was a little too bloody for my husband.'s taste. After looking through some of the other reviews i decided to try leaving the oven temp on low (200 deg) for the 2 hours after searing the roast (4.98#), for 25 minutes. This cooked the roast to medium (pink), and kept it at a nice warm temperature for eating. Turned out fantastic, and was delish! This worked out well for us. I did set off the smoke alarm during the searing process, so make sure your oven area is well ventilated!
I used the math, and yes, I have a good oven. The result was a very under cooked center, that in order to serve to guests, had to microwaved! Fortunately it was an unseasonably warm Christmas day and I was able to leave my doors and windows open to allow for all the smoke to be vented out of the house from the 500 degree searing step. The flavor was good, but I'm not sure it was any better than the usual low and slow method I normally use.
I hate when people give a recipe a bad review and they had changed it completely. I am not going to do that. I followed this recipe to a "T" and it was almost raw when I served my Christmas dinner. I love medium rare and can even do rare on occasion, but even the outer piece was too raw to eat, thus ruining my Christmas dinner. The roast was out of the fridge for 10 hours, I added 5 mins to the cook time and I did not touch the oven door. Now I will also say that after an additional hour+ cook time, the meat was the most delicious prime rib ever. The favor and crusting were to die for. (5+ stars!) In the future I will prepare my prime rib this way and cook it at 500 for the required time per this recipe, but then I will lower the heat and trust my meat thermometer!
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!!!!!!!!!!!!!!!!!!!!
Did not work for a 13lb roast. Came out medium well.
GREAT recipe! I've always found prime rib to be very intimidating, but this made it a breeze. The only things I altered were I made the herb butter blend a mixture of Herbs de Province and Penzey's English Prime Rib rub, and since I wanted to aim a little closer to Med - Med Rare, I roasted it initially for 6 mins per pound. It came out BEAUTIFUL, juicy and flavorful. Will definitely make again. Thanks Chef John!
Did not work for me. Followed this recipe exactly. Roast was not done. I finished cooking in the oven and roast was excellent. May be my oven, not sure. I have an new, highly rated oven. You almost can't ruin Prime Rib. Just roast it to the desired temp, rest and you are good to go. No need for this recipe. Large margin of error. Also set off the smoke detector!
I cooked a 16 pound roast for Christmas EXACTLY as Chef John said....500 for 1:15 mins then turned the oven off. I used an internal thermometer and let it go until 130 Internal temp....oh my it was absolutely perfect. Thank you! My Au Jus was not as good but my creamy horseradish saved me.
Followed this recipe exactly with one small exception... we wanted it to be a little more done than medium rare so we added 5 minutes to the cooking time at 500 degrees and then left it for exactly 2 hours. When we took it out, the outer 1/4 inch was done but the inside was a solid 117 degrees and very underdone. We even cut into it in case the temp had been higher and then fallen. Nope, the inside was almost raw. As I write this, the roast is back in the oven at 350 and we're impatiently waiting for it to finish. The oven is gas, the door seal is intact and does it not have a fan. Epic Christmas fail...
Exceptionally easy and absolutely foolproof. I've made this several times. Present it whole to your dinner party and slice at the table. The visual is outstanding. I've made this with several preparations for the seasoning. It all depends on your family and guests preferences. I used a garlic paste-type rub from Emeril Lagasse's website last time and it was a huge hit - and smells wonderful while cooking. Only downside is not being able to use the oven for other dinner items. I planned dinner around it and used my BBQ grill as my second "oven" to roast potatoes.
First off I didn't hear you must have a bone in the meat. Second, I had probes in the oven and in the meat. I set the oven for 500 degrees and it didn't reach 500, so it was set as high as my oven would go, 550. The oven would only go to 445. Well, I cooked it the 30 minutes .. I have also a probe in the meat and it's set for 135. With so much control with the probes, I should have a tasty cow. Well, at one hour the meat was at 135 and the temp of the oven just went under 275. So, I took the meat out then and there. When I went to eat the meat it was 156, at medium rare. Too done for my taste. Tasted okay, but not the best I have ever had. I probably won't be cooking it like this again. Liked the molds of salt/flour that I did the first time cooking prime rib. Going back to that recipe.
I did 2.6 small one and it was perfect. I'm going to a try a 6.5 for the holiday's. Anyone have advice for that size. 500x33-35 minutes or so. Then off and wait it out?
Absolutely my favorite recipe !!! My family loves the perfection, tenderness & taste of this delicious prime rib. Make certain 100% certain you follow the math otherwise you can over cook & dry it out. Tip (save the lbs from the wrapper)
The cooking time to weight ratio is perfect....I don't use the butter method but do rub it down with lots of garlic salt, pepper, salt, candian steak seasoning and a bit of rosemary. also like to layer the bottom of the pan with a healthy bed of ruff cut celery, onion and carrots which comes out unbelievably delicious. I am wondering doing this with a whole strip loin. Any feed back on that would be great.