Nobody wants to screw around with a $75 Prime Rib, but this recipe is one of those paradigm shifting techniques that positively reverses everything you know about making a prime rib roast. Not only that, but it’s also slow roasted in a way that retains the tenderness and juiciness you always admire in a Michelene made steak.
Ingredients
- 7 lb Prime Rib roast – the more marble the better
- Kosher salt
- Black pepper (fresh ground)
- Olive oil
- Herb de Provence
- Butter
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Age Roast
- Generously salt and pepper the roast and then place on a rack above a drip pan in the fridge for 24 hrs.
- Remove from fridge for 1 hr to warm.
- Pat dry with paper towels.
- Preheat oven to 250 F (120 C)
- Brush roast with olive oil and generously sprinkle Herb de Provence around the out side of roast.
- Cook roast until internal temperature is 120 F, ~3.5 hrs.
- Remove roast from oven and let rest on counter for 1 hr. to allow juices to redistribute. Cover with foil tent and leave on rack over drip tray.
- Set oven temperature to 500 F (260 C).
- Brush roast with soft butter and perhaps add more Herb de Provance.
- Sear/cook roast for 10 mins.
- Roast does not need to rest.
- Slice along ribs to remove and then can slice into servings.
- Use drippings for Au Jus sauce.
