The holidays were crazy busy around our house this year! I wouldn’t have it any other way. I love the happy noise that comes from my family and can we talk about the good food we share with each other? The shimmering lights of the Christmas tree saved my sanity. My son, Zac, prepared the best prime rib ever for Christmas day! It was so good that we had to do it all over again on New Year’s day! I always had it in my mind that prime rib was hard to prepare but ladies, it’s so easy! The other thing, it’s affordable to feed a large group of people! Who knew!
Can’t find it in the meat aisle? Ask your local butcher to cut it for you. He will give you the option to have the bone in or without. Also, he will also cut off the bone but tie it to the meat so you can get the flavor.
The night before you start cooking your prime rib, take the time to cut slashes into the fat layer of the prime rib. This will let the seasoning get into the meat. Pat the meat with a paper towel and get it as dry as you can. Generously season the top with salt, pepper, and garlic salt. Then rub the seasoning into the layer. Place the meat, uncovered into the refrigerator.
- Prime rib
- 1 stick of butter, softened
- 1 Tablespoon pepper
- 1 teaspoon herbes de Provence
- 1 to 2 teaspoons salt
- Place rib roast on a plate and bring to room temperature before cooking, about 4 hours.
- Preheat an oven to 500 degrees
- 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 the 4-pound prime rib in the preheated oven. To calculate how long to cook, see below in notes. 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.
- If it's not the desired temperature at this time, turn the oven to 350 degrees and continue to cook for 30 minutes.
- Remove roast from the oven, slice, and serve.
- Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6 x 5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door.