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Prime Rib

5 from 7 votes


  • The Chef used a Choice 7 pounds Bone in, 3 bones, if you can find Prime that would be more delicious
  • 2 to 3 ounces of Clarified Butter or Butter Olive Oil
  • 2 tablespoons Herb De Provence of your favorite Dried Herb Blend
  • 2 to 3 ounces Sweet Butter to use to finish the cooking


  • Salt and pepper the roast generously all over and place it on a rack on a cookie sheet in the fridge not covered for a few hours or as much as 48 to 72 hours.

When ready to cook Preheat Oven to 250ºF / 120ºC

  • Brush the Roast with Clarified Butter or Butter Olive Oil and rub some Herbs de Provence.
    Place on top of a rack on a cookie sheet.  If you do not have a rack or a cookie sheet, add celery, carrot onion in the bottom of a roasting pan and bake the prime rib that way.
  • It took the Chef 3 ½ hours to cook the Roast to Rare to Medium Rare 120F/49C
  • Remove Roast from Oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 45 minutes and up to 90 minutes. Meanwhile, Preheat Oven to highest possible temperature setting, 500 to 550°F / (260 to 288°C).
  • Cover the Roast with Butter (like the Chef did in the video)
  • Reheat the Roast for 10 to 15 minutes MAX.
  • At this point you do not need to let it rest before cutting it.


For the Butter Olive Oil:  click here
For the Herbs de Provence: click here
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