I most certainly wish I could tell you the recipe I’m about to share was all mine, but I can’t. It’s the recipe from Chef Ron Lock!
I had been churning over what to feed my family for New Years Eve dinner when I saw someone post his Prime Rib link. The picture captured my attention. My first thought was I don’t want to get such an expensive cut of meat and ruin it. I had never ventured to make a Prime Rib before since it’s so delicious and seems pretty hard to master. I looked up his recipe and was shocked to see the difficulty level at EASY. Huh? Prime Rib that’s easy to make.
I read through the directions and thought if it’s as easy as he says then even I can do it.
- Prime Rib Roast (Bone In)
- Butter- Softened
- Herbs de Provence
- Pepper- Cracked
- Salt- Sea Salt/kosher/Hawaiian
Let’s Make It:
You will want to let your Prime Rib Roast sit out on the counter for about 6 hours.
When you are ready to get cooking preheat to 500 degrees. If you aren’t positive that your oven temperature is correct get an oven thermometer and make sure you know exactly what you need to set your oven so that once it is preheated it is exactly 500 degrees inside.
In a bowl mix butter, pepper and Herbs de Provence. There are no measurements here since each roast is a different size. You will want a generous amount of everything. I put in my butter and added the Herbs de Provence until it was evenly mixed into the butter. I added a nice amount of pepper so I could smell it but it wasn’t over powering.
Place your roast rib side down in your pan. You can use a rack, I didn’t and every time I’ve made this Prime Rib it has come out perfect.
Coat the entire roast with your butter mixture. Don’t be shy, lather the whole thing up. I made sure no meat could be seen.
Lightly pat the salt on. Use a lot, don’t skimp here either.
The hard part is over…. Yes, that was the hard part 🙂
Before you put your roast in your preheated oven you will need to do a little calculation to determine how long you cook this beautiful meat. For every pound you will “cook” it for 5 minutes.
For instance; if you have a 8.49 pound roast you will round-up to 43 minutes, you will then add 1 minute to account for the oven being open while you put the roast in. With this size of meat you will cook the prime rib for exactly 44 minutes. No more, no less. If you have a 4.75 pound roast you will cook for 25 minutes.
Once your timer goes off shut the oven off and leave the Prime Rib Roast in for exactly 2 hours. During this entire process you will not open the oven door. No matter how tempting, do not open the oven. WALK away from it and don’t bother it at all. With my big family I had to place a note so no one would try to peak.
Once the 2 hours are up, pull your yummy smelling prime rib out and let it rest for 15 minutes before slicing it up.
You will be in heaven. Following the recipe as I outlined will give you a juicy roast that is rare to medium rare.
Here is the link to this wonderful and pretty easy recipe Roast Prime of Beef by Chef Ron Lock
I do recommend following the recipe instructions exactly.
When he says oven temperature is important, it is! I didn’t think an oven temperature could be off my very much. I was just going to wing it and trust my oven. A few hours before cooking time I broke down and bought a cheap oven thermometer. As it turns out, my oven runs just about 30 degrees hotter. Wow! That could have made a big difference.
Another pointer, when Chef Ron Lock says to be generous with the salt follow that. I was not shy with any of the seasonings or butter for that matter and was not disappointed at all. In fact, I was thrilled and so was everyone else at the table.
If the juices in your pan are too salty for your liking the chef also provides an outstanding Au Jus. For me the meat was perfectly juicy and flavorful without it. This is one of my favorite recipes I’ve ever tried. The ease, the outstanding taste and the ability to cut it with my fork. Tenderness of butter. Need I say more?
If you read through the comments at the bottom of Chef Ron’s page you will see he gives adjustments for different ways of cooking the roast other than medium rare. One of my sons likes his meat medium, after we cut up some of the prime rib I put a slice in a fry pan and cooked it for just a couple of minutes. It was perfect for his liking and was still very moist.
We enjoyed our meal with some Okinawan sweet potatoes and a nice simple salad. Yummy, what a way to ring in the New Year!
Do you have Prime Rib recipe you’d like to share with me? I’d love to hear what special recipes you’ve been making.