The majority of Americans love beef, and preparing this, the absolute best prime rib recipe, is nothing short of a culinary art form. Any chef who can make a prime rib that is considered among the very best, will find gainful employment at any number of fine restaurants. Savory, juicy, melt-in-your mouth texture, and an aroma that titillates the senses, prime rib, when prepared right, is an American treasured main course. If you follow this recipe to the letter, and use only the finest, grain or grass-fed cut of beef, you can easily undertake this, the best prime rib recipe, in your very own home kitchen.
Best Prime Rib Recipe Supreme!-
(Note: this recipe is just one of many, taken from our Classic American Main Entrees page!)
- 4 lb. premium quality, boneless prime rib roast (any size will do, as long as the roast is at least 3 pounds – see notes below for cooking times depending on poundage)
- 2 tbsp. freshly ground black peppercorns
- freshly ground coarse sea salt, to taste
- 2 tbsp. herbes de Provence
- 1/4 cup unsalted butter, at room temperature
- If your rib roast has been refrigerated, place it on a platter, and allow it to warm up to room temperature – about 3 or 4 hours should do it.
- Preheat your oven to 500 degrees Fahrenheit.
- In a mixing bowl, thoroughly combine the herbes de Provence, butter, and pepper. Mix well until completely blended.
- Use your freshly washed and patted dry hands to spread the seasoned butter mixture evenly all over the entire roast. Season the roast all over with a liberal sprinkling of freshly ground sea salt. Place it in a deep baking pan, and you are ready to cook.
- If your roast weighs 4 pounds, roast it in your preheated oven for 20 minutes.
- After 20 minutes, turn the oven off.
- Important! Do not open the oven door! Allow the roast to sit in the gradually cooling oven, uninterrupted, for 2 full hours. By the time those two hours are up, your house will smell wonderful, your stomach will be growling, and your mouth salivating, trust me.
- Finally, it will be time to eat! Remove the roast from the oven, take it out of the pan and place on a cutting board. Reserve the cooking juices for au jus condiment. Slice it into whatever thickness you like (my family likes a good inch to 1-1/2 inches thick), and serve. You will never taste anything more tender, juicy, pink and savory, than this, very best prime rib recipe supreme! Goes great with Roasted Garlic Mashed Potatoes, any favorite veggie side dish (try Roast Asparagus with Chili Lime Butter – outstanding!), and many Americans like some sautéed mushroom on the side as well. Have the au jus on the table in a pouring vessel, for people to dribble over their cut of meat.
Note: For roast cooking times, the formula is simple. Multiply the number of pounds by 5. For instance, in this recipe, 4 lb. X 5 (minutes) = 20 minutes of cooking time. A 5 pound roast will need to cook for 25 minutes, and so on. If your roast does not weigh an even number of whole pounds, round the number up or down to the nearest whole pound. As an example, 4 lb. 7 (or less) oz. roast counts as 4 pounds, and a 4 lb. 8 (or more) oz. roast should be rounded up to 5, for time calculation purposes.
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9 thoughts on “Best Prime Rib Recipe Supreme!”
Aha! So that’s the secret – the gradual, slow cooking with the heat off and the oven kept closed after a short spell of very high heat. Wonderful, thank you!
Lance, you are welcome, and – yup, that is the secret!
Man oh man, I can just taste it now! Always wondered how in the heck the fine restaurant prime rib was better than I could make at home. Now I know. Thanks a bunch, dude!
Yep, now you know, Ben. Go ahead and treat yourself to the very best prime rib recipe on the planet!
My hubby is gonna love you AND me, soon as I make this for dinner! I always wondered how those fine restaurants can make a prime rib that just melts in your mouth … and those side dishes you recommend look great too. I can feel a very special Sunday dinner coming soon, lol.
Margo, you and hubby enjoy! And yes, those side dishes are the perfect accompaniment – also, some sauteed mushrooms go great, too.
All my life, my favorite restaurant meal for special occasions has been prime rib, and I have never been able to make it at home as good as I can get it in fine restaurants. NOW, I just might be able to. I see what I was doing wrong in the cooking process, and what I was not doing (the herbed butter rub) … thanks so much for this, Marvin.
Hans, you are so very welcome. Yes, it is the special rub, and the very specific cooking method, calculating the time with the weight, that makes all the difference. Please come back and let us know how your prime rib turned out, okay?
OK, I sure will!