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Prime Rib

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Makes: 12 servings adjust
Combination of two prime rib recipes, deriving my favorite parts of both.



  • 1 Prime Rib, any size, compound butter is for a 4 lb. roast, adjust accordingly
  • 14 cup Unsalted Butter
  • 1 tablespoon Ground Black Pepper
  • 1 teaspoon Herbs de Provence
  • Kosher Salt

Step 1

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.

Step 2

Place roast in oven fat-side up in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Turn on oven to lowest temperature possible. Place in oven and cook until center of roast registers 120-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours. Using a thermometer where the probe can be left in the roast with an alarm that goes off at a desired temperature is optimal for this application.

Step 3

Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F.

Step 4

When ready to serve, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
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