Ingredients
5-6 lb Prime Rib Roast
1/4 Cup unsalted butter, softened
1 Tablespoon freshly ground black pepper
Kosher Salt
1 Teaspoon herbs de provence
Note: Herbes de Provence originated in the southeastern region of France, where summertime herbs are plentiful and used in daily cooking. But it only became familiar in the 1970s, after Julia Child began teaching home chefs around the world about French cooking and when commercial varieties of the mixture began popping up in grocery stores. This can be purchased pre-prepared, however the ingredients and instructions to make your own are listed here:
- 4 tablespoons dried thyme
- 3 tablespoons dried marjoram
- 3 tablespoons dried summer savory
- 2 tablespoons dried rosemary
- 1 tablespoon dried tarragon
- 1 tablespoon dried basil
- 1 tablespoon fennel seeds
- 1 teaspoon dried chervil
- 1 teaspoon dried mint
- 1 teaspoon dried lavender
Grind the fennel seeds and rosemary in a spice grinder. Pour into a mixing bowl. Stir in the remaining herbs. Store the final mixture in an airtight container.
Prime Roast Directions:
- Place rib roast on a plate and bring to room temperature, about 3-4 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 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. Remove roast from the oven, slice, and serve.