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Chef John's Perfect Prime Rib


This roast is seared in a very hot oven, then slowly cooked to perfection as the oven cools. But no peeking! The key to success is keeping the oven door closed.

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Rate this recipe 4.6/5 (10 Votes)


  • 1 (4-pound) 1 (4-pound) prime rib roast
  • 1/4 cup 1/4 cup unsalted butter, softened
  • 1 tablespoon 1 tablespoon freshly ground black pepper
  • 1 teaspoon 1 teaspoon herbes de Provence
  • Kosher salt


Servings 4
Preparation time 10mins
Cooking time 390mins
Adapted from


Step 1

Place rib roast on a plate and bring to room temperature, about 4 hours.

Preheat oven to 500°F.

Combine butter, pepper and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with Kosher salt.

Roast prime rib 20 minutes. 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. Remove roast from oven, slice and serve.

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