Why You’ll Love Chef John’s Perfect Prime Rib Recipe

The inside stays juicy and evenly pink, with none of that overcooked gray outer ring that often plagues roasts.
The crust becomes delightfully crispy and flavorful thanks to butter, herbs, and salt — without complicated steps.
It uses a simple formula (weight × 5 minutes) instead of guessing cooking times, which makes it easy to scale if your roast is larger or smaller.
Because the oven is turned off and the meat finishes cooking via residual heat, the roast stays moist and tender.
It’s impressive yet surprisingly easy — great for special occasions or a cozy dinner at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone‑in prime rib roast (about 4 lb for the original recipe)
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt, to taste

Directions

Remove the prime rib roast from the refrigerator and let it sit on a plate until it reaches room temperature — ideally 2 to 4 hours (6 hours is best for more even cooking).
Preheat your oven to 500°F (260°C).
In a small bowl, mix the softened butter with black pepper and herbes de Provence. Spread this mixture evenly over the entire roast. Then season generously all around with kosher salt.
Place the roast in a roasting pan, fat side up. Roast it in the preheated oven for 5 minutes per pound (for a 4‑lb roast that’s 20 minutes — scale based on actual weight).
After the “5‑minutes per pound” time is up, turn off the oven, but do not open the door. Leave the roast inside, undisturbed, for 2 hours. The residual heat in the closed oven finishes cooking the meat gently and evenly.
Remove the roast from the oven, slice, and serve immediately.

Servings and timing

Original recipe makes 4 servings.
Total time needed: about 4 hours 30 minutes, including resting time.

Variations

Garlic and Rosemary Rub: Add minced garlic and chopped rosemary to the butter mixture for an aromatic twist.
Spicy Crust: Include a pinch of cayenne pepper or smoked paprika for a spicier edge.
Mustard Crust: Mix Dijon mustard into the butter for a tangy, flavorful outer crust.
Boneless Roast Option: You can use a boneless rib roast, adjusting the cooking time slightly as it will cook a bit faster.
Reverse Sear Method: For extra crispiness, you can sear the roast in a hot oven or skillet after the resting period, although it’s not necessary with this recipe.

Storage/Reheating

To store leftovers, wrap slices of prime rib tightly in foil or place them in an airtight container and refrigerate.
When reheating, use a gentle “low and slow” method — warm the meat in a low‑heated oven or covered pan to preserve juiciness.
Avoid microwaving or reheating at high temperatures, which can dry out the meat.

FAQs

What size roast should I use?

You can use any size bone‑in prime rib. The original recipe calls for a 4‑lb roast — but if you choose a larger or smaller one, simply adjust the cooking time using the formula: weight in pounds × 5 minutes for the initial high‑heat roast.

Do I need a meat thermometer?

A thermometer is optional, but highly recommended. Ovens vary, and the residual-heat method relies on the roast finishing cooking on its own. A digital probe thermometer set at about 125 °F (for medium-rare) can help you avoid overcooking.

Why bring the roast to room temperature beforehand?

Allowing the roast to reach room temperature — ideally for 2 to 4 hours, or even 6 hours — helps ensure the meat cooks evenly from edge to center. If you roast it straight from cold, the outer layers may overcook before the center reaches the right temperature.

Can I season differently — e.g. add garlic or different herbs?

Yes. While the original calls for butter, pepper, herbes de Provence, and salt, you can adapt the seasoning to your taste — for example, by adding minced garlic, rosemary, or other herbs. Many home cooks customize the rub to match their preferences.

What if my roast is much heavier than 4 lb (say 8–10 lb)?

Use the same formula for the initial roast: multiply by 5 minutes per pound. Then follow the 2‑hour resting-in-oven period. Because larger roasts hold heat longer, this method still works — but watch carefully the first time and consider using a thermometer.

Can I cook to doneness other than medium-rare (e.g. medium)?

Yes, but the original method by Chef John is tuned to produce a roast just under medium-rare, with a uniformly pink interior. If you prefer medium, you may want to reduce resting time or monitor internal temperature closely.

What happens if I open the oven door during the 2‑hour rest?

Opening the oven door will release heat, upsetting the residual‑heat cooking environment; this can cause uneven cooking or under‑cooked center. It’s important to keep the door closed until you remove the roast.

How many people does a roast serve?

The 4‑lb roast serves 4. For larger roasts, a common guideline is roughly 1 to 2 pounds per person, depending on how large portions you want.

Can I scale down the recipe for 2 people?

Yes — you can use a smaller roast, but be aware that cooking times may not scale perfectly. The “weight × 5 minutes” rule still applies, but the smaller mass may cook faster or behave slightly differently — keep an eye on doneness.

What are good serving suggestions for prime rib?

Prime rib pairs well with rich sides — such as roasted vegetables, mashed potatoes, gravy or au jus, horseradish sauce, and crusty bread. Warm plates and serving immediately after slicing help retain juiciness and maximize flavor.

Conclusion

Chef John’s Perfect Prime Rib is a foolproof recipe that turns an intimidating cut of meat into a beautifully cooked centerpiece. The magic lies in the simplicity of the method — a high-temperature sear followed by a no-heat rest, all based on the weight of the roast. Whether it’s your first time cooking prime rib or you’re looking to perfect your technique, this method delivers consistently juicy, flavorful results that are sure to impress.