Video: Perfect Prime Rib -

Video: Perfect Prime Rib

A foolproof method for moist, perfectly pink prime rib with a crispy crust.

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In this video, you’ll see Chef John’s secret method for creating prime rib that’s perfectly pink and extra moist in the center with a delicious crispy crust. This roasting method hits that magical sweet spot between rare and medium rare. The secret here is…math! But it’s easy math. The trick is to bring the bone-in roast to room temperature before putting it in the oven. Then, it’s a big blast of high heat to sear the surface of the meat, followed by very slow cooking with the oven off. See how it’s done! You’ll also see how to remove the bones before slicing the gorgeous, moist roast. Get the recipe for Chef John's Perfect Prime Rib. It's truly the perfect holiday meal. See more Christmas main dish videos >>

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Jun. 9, 2015 8:41 pm
I want to do a 16 pound prime rib roast. It scares me to have it in the oven for 80 minutes. Has anyone cooked a larger prime rib - 8 - 12 pounds that could offer their experience? An alternative I have considered is getting the roast sliced into two and cooking it half the time as each roast would then be approximately 8 pounds. To my way of thinking, if two roasts are in the same oven in different pans, I would cook them for 40 minutes. If I take this further, what difference could it make to cook the 16 pound roast for 40 minutes - it is no thicker than the 8 pound roasts. The heat penetrates from all sides. Thoughts?
Apr. 5, 2015 10:08 am
although a great recipe and an even greater finish - the butter flash searing in the oven made my kitchen and adjoining rooms very hazy(butter fragrance smoke)!
Mar. 20, 2015 1:04 pm
I made this recipe according to the directions except I left the roast in the oven a bit longer we don't like it quite that rare. The cooking method is fine, but I would not make it this way again since the butter made it entirely too greasy.
Jan. 4, 2015 6:32 pm
WOW! This was my first shot at making prime rib at home. We had a small get together for the football game. It turned out absolutely amazing! I even made the au ju from the recipe offered! Rave review from our guests. Chef John's recipe rocks!
Dec. 26, 2014 11:46 am
Our first ever attempt at Prime Rib and it was absolutely PERFECT! We had a 2 1/2 lb roast, reduced the initial time to 30 minutes, the sitting time to 2 hours and the reheat to 30 minutes. We let it rest for 30 minutes while we roasted aparagus and rewarmed pre-baked potatoes. The result was a stunning Christmas diiner for 2 - with enough leftover for decadent French Dip Sandwiches the day after.
Sandy Oakley 
Dec. 23, 2014 12:01 pm
Are there any suggestions for a boneless prime roast? Ours is about 3.5 lbs. and we like it between rare and medium rare.
Dec. 22, 2014 4:51 am
Excellent recipe, I was initially sceptical but the maths work and the rib was perfectly pink as stated and delicious
Dec. 17, 2014 2:18 pm
This looks amazing and I would love to make this for Christmas dinner. I am expecting 12-13 adults. Does anyone know what size rib roast I would need? Would you also recommend I cut it n half as well?
Oct. 19, 2014 7:02 pm
I was a skeptic and had one of my best clients and their wives for dinner. Used this method and followed the instructions perfectly. Absolutely perfect ! Although... my oven was cold after an hour so I turned it on to 350 for 5 minutes about 1/2 way through and shut it off again. The roast was butter tender and perfectly rare to medium.
Apr. 18, 2014 10:18 pm
I hope that everyone knows that leaving beef out at room temperature for any longer than four hours is against health code violation and you risk food poisoning.
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