Prime Rib

Ingredients:

Prime rib
Butter
Herb de Provence
Salt and pepper

Directions:

I use the Method X from the foodwishes.com blog in making my prime rib.

#1- Leave roast out on the counter at least six hours to achieve room temperature meat.
#2- Mix room temperature butter with Herb de Provence and cracked pepper, ratio about 1-2 tsp of each for one stick of butter. The amount you use will depend on the size of the roast.
#3- Spread the herbed butter on the roast as if you are frosting a cake. Then sprinkle with lots and lots of kosher salt. Don't be afraid to use too much salt. Very little salt will actually permeate the meat. There should be enough salt that you can easily see it on the butter.
#4- Calculate cooking times by multiplying the weight of the roast from the packaging x 5 and round up to the nearest minute. Example my roast was 3.65 lbs x 5 = 18.15, round up to 19 minutes. I will actually add 1 minute to counteract the heat lost in opening the oven door so this means I will cook my roast at 500 degrees for 20 minutes. Then without opening the door I will turn off the oven and leave it alone for 2 hours.

This method produces a perfect medium rare roast. Medium rare is really the only way to eat prime rib.

This is what the roast looked like right before it went in the oven.

This is what it looked like after the process was complete. Notice the dark crisp crust. 

Perfectly pink inside. Normally you would let the roast rest for 20 minutes but with this method no resting is required.