How to Cook a Perfect Prime Rib | Chef Jean-Pierre

prime rib roast

🥗Healthier: lean cuts of beef

💰Cheaper: chuck roast

Lean cuts are lower in fat; chuck roast is more budget-friendly.

Rub salt and black pepper all over the prime rib roast.

Place the seasoned roast in the fridge for at least 3-4 hours, preferably 24 hours to allow the salt to penetrate and dry the surface.

Preheat the oven to 250°F (121°C).

Brush the roast with clarified butter or avocado oil, then sprinkle with Provence herbs.

Insert a meat thermometer into the thickest part of the roast, aiming for the center.

Set the thermometer alarm to 116°F (47°C) to alert when the roast is close to 120°F (49°C).

Place the roast in the oven and cook for about 3 to 3.5 hours until it reaches an internal temperature of 120°F (49°C).

Remove the roast from the oven and let it rest for 45 minutes to 1 hour, covered loosely to keep warm.

Preheat the oven to 500°F (260°C) for finishing the roast.

Brush the roast with soft butter before placing it back in the oven.

Roast for about 10 minutes at 500°F (260°C) to create a crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary