Use my easy mathematical method for cooking prime rib, and you'll be rewarded with the best prime rib that's perfectly pink and delicious. For the math to work, you must leave the beef out at room temperature for at least 6 hours.
Ingredients
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1 (4 pound) bone-in prime rib roast (room temperature)
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¼ cup unsalted butter, softened
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1 tablespoon freshly ground black pepper
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1 teaspoon herbes de Provence
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kosher salt to taste
Description
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.
