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Chef John's Perfect Prime Rib

Reviewed: Dec. 31, 2013
Like Chef John said, "YOU HAVE TO HAVE A GOOD OVEN." If you have a cheap oven or convection oven, this x5 technique will not work for you. Ovens heat up and then turn off over and over again to maintain the average temperature that you have set. Cheaper ovens do this more violently than others and may not be able to hold in the heat and convection ovens move air around to make the oven even hotter. You'll have to find another technique or roast it the old fashioned way. Hot at first to seal the meat and then low and slow to cook to TEMPERATURE, not time. Also, I would recommend this technique for smaller roasts (2-4 bones), I have NOT attempted this technique on a whole roast. I have cooked prime rib this way for many years, but I always keep a meat thermometer stuck in it just in case and I also have an oven thermometer to make sure the oven temp is just right (when using other ovens). The salted herbs and butter make the outside taste great but the inside is all about the meat itself! Perfect pink all the time and since its been cooling down in the oven for hours, its safe enough to cut it apart without burning you. Don't throw out the drippings and burnt pieces! Try out an au jus or popovers recipe (they are easy).
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