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Prime Rib (Easy) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 to 8 pound Prime Rib of Beef, bone-in, fat cap removed (ask the butcher to explain)
kosher salt as needed

Seasoned Butter Ingredients:
1/4 cup butter
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne
1 tsp Herb de Provence
Directions:
Directions:
FORMULA: here is the formula for "Method X." The rib is brought to room temperature (this is CRITICAL), and seasoned anyway you like. Then you multiply the exact weight times 5 minutes. For me it was 3.75 x 5 = 18.75 minutes. This is said to work for any size prime rib.

Rib MUST be room temperature.

The rib is cooked at 500º F for exactly that many minutes. Then the oven is turned off. You wait 2 hours, WITHOUT OPENING THE DOOR. Then you remove the prime rib and slice into the juiciest, tenderest, most perfectly medium-rare meat you've ever seen!

NOTE: This is a specific formula for achieving a perfect med-rare prime rib. I have no info on altering it for other degrees of doneness.
Personal Notes:
Personal Notes:
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