1 (4 pound) prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt to taste
Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours.
Preheat an oven to 500 degrees F (260 degrees C).
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.
Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, see notes to calculate cooking time.)
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.
Notes:
Multiply the exact weight times 5 minutes. For example 5.35 x 5 = 26.75 minutes, which we round up to 27.
Cook the room-temperature prime rib at 500°F for exactly that many minutes. Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. That's all it takes to make foolproof prime rib cooked to a perfect pink that's somewhere just a shade under medium rare. Just make sure you're starting with a prime rib that has been brought to room temperature!
We had this for our Christmas Eve feast, and it was delicious.
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