- 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.