Perfect Prime Rib

Name: Perfect Prime Rib
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 1 teaspoon herbes de Provence; 4 servings kosher salt; 2 kgs prime rib roast; 59 milliliters unsalted butter, softened

Perfect Prime Rib requires approximately 6 hours and 30 minutes from start to finish. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 1459 calories, 62g of protein, and 132g of fat per serving. For $9.55 per serving, you get a main course that serves 4. If you have pepper, herbes de provence, prime rib roast, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe.

Instructions

Place rib roast on a plate and bring to room temperature, about 4 hours.

Ingredients you will need

Prime Rib

Preheat an oven to 500 degrees F (260 degrees C).

Equipment you will use

Oven

Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended.

Ingredients you will need

Herbes De Provence

Butter

Pepper

Equipment you will use

Bowl

Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

Ingredients you will need

Kosher Salt

Butter

Spread

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.

Ingredients you will need

Prime Rib

Equipment you will use

Oven

Remove roast from the oven, slice, and serve.

Equipment you will use

Oven

Equipment

Oven

Bowl

Ingredients

Servings:

1Tbsp

freshly ground black pepper 1teaspoon

herbes de Provence 4servings

kosher salt 2kgs

prime rib roast 59milliliters

unsalted butter, softened

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Le Cadeau Vineyard Rocheux Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 49 dollars.