This recipe is absolutely phenomenal. We typically prepare this recipe over the holidays and once or twice during the course of the year. I have cooked prime rib different ways and I always find this recipe to be easy and simple to follow depending on what doneness level you prefer for your prime rib. Prime rib can be purchased with the bone-in or with no bone. Both cuts of the meat will be absolutely delicious regardless. The outside of this roast is coated with salt, butter and Herbes de Province.
Pictured above is a 9lb bone in prime rib we used over the holidays. The prime rib was cooked to 130 (medium rare) and we all enjoyed it. Here are some pros and cons of using a bone in prime rib.
- Bone-In:
- Pros:
- Flavor: Many people argue that meat cooked with the bone-in tends to have a richer flavor. This is because the bone can impart its flavor to the surrounding meat during the cooking process.
- Moisture: The bone can act as an insulator, helping to retain moisture in the meat and prevent it from drying out during cooking.
- Presentation: Some people find bone-in cuts more visually appealing, and they may also enjoy the process of eating meat directly off the bone.
- Cons:
- Cooking Time: Bone-in cuts often require longer cooking times compared to boneless cuts.
- Price: In some cases, bone-in cuts may be more expensive than their boneless counterparts because you’re paying for the weight of the bone.
- Pros:
- Boneless (No Bone):
- Pros:
- Convenience: Boneless cuts are generally easier to handle and cook. They also make for easier carving and portioning.
- Cooking Time: Boneless cuts usually cook more quickly than bone-in cuts.
- Price: Boneless cuts may be less expensive per pound since you’re not paying for the weight of the bone.
- Cons:
- Some argue that boneless cuts might lack the depth of flavor that comes from cooking meat with the bone.
- Pros:
Ultimately, the choice between bone-in and boneless meat depends on personal preference, cooking method, and the specific dish you’re preparing. Some dishes benefit from the added flavor of bone-in cuts, while others may be more practical or convenient with boneless options. It’s also worth noting that cooking skill and technique play a significant role in achieving a delicious result, regardless of whether the meat is bone-in or boneless.
The secret to this prime rib is searing the outside at 500F for 15 minutes and then slowly cooking it over time
Prep time: 3 hours
Cook time: 2 hours
Total Time: 5 hours
Feeds: Typically 1lb per person so a 5 lb prime rib should be plenty for a family of 4-5
Ingredients:
Prime Rib
1 stick of butter
salt to season outside
Herbes de Provence 1/4 cup
Directions:
1. Remove prime rib from packaging and use paper towels to pat dry. Leave out at least 3 hours to approach room temperature before cooking. Make sure your oven is clean or there will be a lot of smoke in your house!
2. Preheat oven to 500F
3. In a bowl, combine butter and Herbes de Provence
4. Generously season the roast with salt.
5. Use a rubber spatula to spread the butter and seasoning mixture over the entire roast. This can take a while as the butter will not stick to the roast if it is wet.
6. Place roast in the oven for 15 minutes to sear the butter on the outside.
7. Lower the oven temperature to 325F and cook to the following level of doneness. Keep in mind the roast will continue to cook 5-10 degrees while resting outside the oven.
– 10-12 min per pound for rare
– 13-14 min per pound for medium rare
– 14-15 min per pound for medium well.
After cooking, let the roast rest 10 minutes. This roast will smell and taste delicious. The oven will sear the outside of the roast nicely and will leave you with a crispy outside texture. Inside, the prime rib will be packed with flavor. You can serve this with au jus from the drippings or prepare with your favorite side dishes or Appetizers.