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Prime Rib

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Makes: 8 servings adjust
Food Lab cooking method, with Chef John's compound butter and au jus.



  • 5 pounds Prime Rib, any size will do, adjust compound butter for size if necessary
  • 1 tablespoon Ground Black Pepper
  • 1 teaspoon Herbs de Provence
  • Kosher Salt
  • 14 cup Unsalted Butter, softened

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

Preheat oven to lowest possible temperature setting. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. 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.

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.


  • 14 cup Beef Fat Drippings, use butter to supplement if not 1/4 c.
  • 1 12 tablespoons Flour

Step 4

For an au jus, melt fat/butter in a saucepan over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.


  • 2 cups Beef Broth
  • Salt and Pepper, to taste

Step 5

Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil. Boil mixture until it thickens slightly; season with salt and pepper to taste.

Step 6

Ten minutes before 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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