Chef John's Perfect Prime Rib
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Chef John's Perfect Prime Rib

Made  times
Chef John 23767

"This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation."
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6 h 30 m servings 1757 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1757 kcal
  • 88%
  • Fat:
  • 160.6 g
  • 247%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 72.5 g
  • 145%
  • Cholesterol:
  • 362 mg
  • 121%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place rib roast on a plate and bring to room temperature, about 4 hours.
  2. Preheat an oven to 500 degrees F (260 degrees C).
  3. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
  4. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.


  • Cook's Note:
  • Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.
  • Editor's Note:
  • Chef John serves this his Beef Au Jus.


  1. 314 Ratings

Most helpful positive review

This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method tha...

Most helpful critical review

Disable your smoke detectors if you prepare your roast this way! My oven cooled down much faster than two hours I feel because we had to open the windows. So, my roast was rare. I should have s...

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Least positive

This is a fool proof method for making the best medium rare prime rib. Your seasonings can be changed according to your preference, but what's listed works perfectly. It's the cooking method tha...

Absolutely, the easiest way to make perfect prime rib every time. But do not be tempted to open up the oven door until time is up.

Prime rib was perfect, juicy and perfectly pink. Followed the recipe exactly with a 4 lb prime rib. Loved it! Love the video to really get a good sense of how to apply the butter and herbs. ...

I wish there was an ability to give 10 stars! Chef John, I followed your directions... (except I was all out of Kosher salt so I only used sea salt, dang it)...and I got rave reviews. Due to hav...

I was really skeptical - I'm a thermometer checker with my meats and keeping the oven off for two hours with the door closed about killed me! I had a 7 pound prime rib roast and with the excepti...

OMG .. I have never been able to do Prime Rib correctly and I finally cracked it using this recipe. Thank you thank you thank you! The only alteration I made was to do the math (# of lbs by 5 m...

My family celebrated Thanksgiving with my wife's sister, while I shivered and shook with with some kind of crud. On Friday I followed the recipe and technique and was able to present a very good...

I've never written a review here before, but I just had to for this. Today I cooked a 6.2 lb rib and it was perfect. The only thing different that I did was to use fresh Rosemary and Thyme, minc...

I know this is a culinary no-no, but we don't link pink meat, so while I partially use this method, I didn't do it exactly as Chef John suggests. I had a 4 lb boneless rib roast, which I let sit...

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