Perfect Prime Rib – Easiest Prime Rib Recipe Ever! – Holiday Prime Rib of Beef

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Learn how to make Perfect Prime Rib Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea!

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592 Replies to “Perfect Prime Rib – Easiest Prime Rib Recipe Ever! – Holiday Prime Rib of Beef”

  1. iquelalala

    Been cooking my prime rib via this method for years (well as long as this video has been on YouTube). Perfect every time. Chef John’s a genius!

  2. Dr Martha E Hall DAOM

    I tried this method for a dinner party of eight at my house and it was absolutely full proof and fabulous. I was leery because it was the first time I made it but everyone was so impressed of the taste and how beautiful it turned out. We also use chef John’s Au Jus recipe and it was a hit. We also had horseradish for those who also desired that. My mom had three Mexican restaurants and was a fabulous cook but she never once made prime rib so this was all new to me. First time I had prime rib was in my 30s and I have to say this homemade recipe is better than any restaurant I have eaten in. This is my husbands favorite meat so of course I wanted to impress him, which I did thanks to this recipe. If you’re debating whether to use this or not I would try it because if it is still too raw you could always go back and cook it at 3:25 for maybe 20 minutes or so but if your oven works right you won’t have that problem. I have a “GE profile convection oven” and I use the convection setting for it. My favorite part of this prime rib is believe it or not the second day it even taste better, so it is a win-win for all. Well, that is if there’s any left over. Bon Appétit.

  3. James Desomma

    What changes in the recipe can be made for the meat to be “medium” when served?

  4. Gerard Di Cairano

    Maybe this is just the legalities of the restaurant biz, but I thought you weren’t supposed to leave any meat in the danger zone (40-140 degrees F) for more than 4 hours? I mean, I’ve definitely done it before, but I’d like to know what the official word is on this.

  5. Melissa Muro

    will this work for other types of beef roast??

  6. james martin

    What are the numbers in metric

  7. Ben W

    I have only one objection to this prime rib. OK, two. One, I have a loose tooth. I can’t eat anything remotely chunky, only soft foods, until the dang tooth comes out and heals up. Two; however, I still object that I don’t have any prime rib here. I want some, even though I can’t have it. — Actually, I froze a nice steak I’d fixed just before the tooth became loose. It’s in the freezer waiting for me. — I will be trying out a new blender.

  8. Art C


  9. jawtek82

    “Left out at room temperature for AT LEAST SIX HOURS!” Hello, clostridium perfringens. This is not a recipe for prime rib. It is a recipe for food poisoning.

  10. Erin

    Dude… I hate the inflection! Who in the hell taught you to talk!??? No way I would ever watch your videos! You suck!

  11. Chad Johnson

    Ur the devil

  12. Christian V.

    ***I think its important to note that this method does not work with larger roasts over 6lbs!!***

    For instance, an 8 lb roast (3 bone) means 40 minutes at 500’f by the math used in this video. That long at that high temp will burn the outside of the roast and the cooling oven will not have enough heat to bring the center of a roast that size to a minimum temperature of rare. What you will have is the first inch or two of the roast will be rare-medium rare with a burnt exterior and a raw, cold center, especially near the bone. Yuck.

    So, here’s an easy fix.

    Put the roast in the 500’f oven until the exterior is crisped up and browned. 20-30 minutes. No more. Turn the oven down to 200’f and let the roast go until the center is between 130’f and 135’f, no more. Do not open the door. Do not baste it. Do nothing, just like Chef John said. When the roast reaches 130-135’f on the meat thermometer, remove from the oven and let rest for 45 minutes to an hour. That is a must.

    Make the au jus just as CHef John described. Its insanely good.


  13. Luna Piropa

    Prime Rib was the last meat I had before I became vegetarian lol

  14. Whats the frequency Kenneth

    “Don’t even look at it.” 😆

  15. Kenny Hale

    I did it…no thermometer needed.
    Came out EXCELLENTLY!
    Will never buy prime rib out again!
    No need to buy it overpriced when it comes out so much better like this.

  16. Jess Smits

    what do you do if your standing rib roast leftover in the pan in the oven?

  17. garethrees100


  18. NYcontractAR

    Help. Would this method work with a rib roast that was 20lbs.

  19. Yolanda Baker

    My favorite video on cooking prime rib… Comes out perfect and my family loves it… Every holiday I’m the prime rib chef…

  20. Lloyd Bonafide

    Holding raw beef at “room temp” for hours BREEDS bacteria!

  21. Jim Smith

    I am cooking a 10lb bone in Prime Rib. Will the calculations and 500 degree’s still work on the larger roast? I am just afraid it might burn the outside of the roast. Does anyone have experience with this?

  22. stateniland

    will this method work for a Roast Beef? No bone of course 🙂

  23. Linda Andrews

    This was put up on a forum and I liked the sound of this. What is great is that I loved the taste even more.
    So easy many thanks.

  24. Darth Belal

    I’ll take those ribs over the rest of the meat any day of the week. THAT is the best part…..

  25. Buskieboy

    Your link to is not private and Google and other browsers aren’t letting it link.
    Something about a wrong code. This is what comes up NET::ERR_CERT_COMMON_NAME_INVALID.
    Can”t get in to the blog. 🙁

  26. Mark Drinkard

    i could eat the whole thing!

  27. Gail Elsligar

    Way too rare for me!

  28. Dave Schozer

    Pre-heat oven 500 degrees.. Cook 10min per/lb.. Turn off oven & Walk Away ! DO NOT Touch Oven for 1 Hr… 👍👍

  29. Joey Vargas

    Hey chef just wondering is there math for this on a boneless roast? Like how long per kilogram boneless?

  30. Michael Rustebakke

    What if, theoretically, someone’s parents raise beef and they had the butcher remove the bones from the rib roast. What would the timing be in a situation like that?

  31. Sandy Telfer

    just cooked a 4lb prime rib and followed your directions…..absolutely awesome. This will be our recipe for now on…

  32. Von Milash

    Looks amazing

  33. bg147

    When my cousin was a poor college kid going to Loyola (Chicago), I would take him to Lawry’s and drop a bundle. It was so good, but now I am the poor one and he is the big shot.

  34. kray97

    This was my first Food Wish video….and I followed this recipe to the letter. It worked very well. I didn’t do as nice of a job of cutting up the roast though.

  35. Mike Darroch

    Prepared an C$84 prime rib roast for my father-in-law’s birthday party so no room for error. I made the mistake of not taking the roast out of packaging to get to room temp so it never did get up to room temp, only 55F at centre. The in-laws like medium so added 5 min to the math. Monitored the meat temp with a probe during the oven off phase. I thought I would need to crank the heat on again but trusted Chef John and sure enough, slowly but surely it came up to temp. I pulled it out at 145F with 30 min to spare. I suggest using a probe, otherwise it would have been well done if left the full 2 hours. I suspect oven type makes a big difference – insulation, etc. Mine was with a Wolf gas unit. After scrambling to finish up the sides, etc the end product was spectacular. Did the Au Jus recipe as well. What a hit!! btw I am no Francophone but please pronounce it “oh joo”. Did roasted potatoes with red pepper per CJ as well. No matter how you say it, I owe a big thanks to Chef John for a successful meal. Next will try this on the Big Green Egg.

    Chef John, I’d like to see more BGE cooks from you!! Thanks again!!

  36. Anthony Baclaan

    Ok seriously tho, this was perfect! Juicy and delicious, perfectly cooked.

  37. Korova Milk Bar

    This Is Spinal Tap ..
    [discussing Nigel’s Guitar collection]
    Nigel Tufnel: Look… still has the old tag on, never even played it.
    Marty DiBergi: [points his finger] You’ve never played…?
    Nigel Tufnel: Don’t touch it!
    Marty DiBergi: We’ll I wasn’t going to touch it, I was just pointing at it.
    Nigel Tufnel: Well… don’t point! It can’t be played.
    Marty DiBergi: Don’t point, okay. Can I look at it?
    Nigel Tufnel: No. no. That’s it, you’ve seen enough of that one.

  38. P272

    Next PR is getting this method, thx.

  39. P272

    Don’t even look at the oven….. just walk away…..keep walking.

    1. Korova Milk Bar

      [discussing Nigel’s Guitar collection]
      Nigel Tufnel: Look… still has the old tag on, never even played it
      Marty DiBergi: [points his finger] You’ve never played…?
      Nigel Tufnel: Don’t touch it!
      Marty DiBergi: We’ll I wasn’t going to touch it, I was just pointing at it.
      Nigel Tufnel: Well… don’t point! It can’t be played.
      Marty DiBergi: Don’t point, okay. Can I look at it?
      Nigel Tufnel: No. no. That’s it, you’ve seen enough of that one.

  40. P272

    Magical sweet spot.

  41. Guy Croteau

    Can you use this recipe for a sirloin tip roast?

  42. Jeff Rose

    That is way overcooked. No juice.

  43. Selale Z

    Making this today. Best and easiest recipe I have seen and so delicious.

  44. Charmaine Castro

    I’ve tried this, everyone was so happy with it. It smoked the house a little bit but it turned out oh so good!!! It turned out perfect, medium rare was juicy and tasted just right!!!

  45. Tony Seaward

    Tried it twice already,the math really does work.So impressed with my own cooking lol

  46. TicTalk Toe

    Did this method to cook a 7lb prime rib. I loaded some of our cast iron pans in the oven before pre heating to add thermal mass to the oven. Result was as described in the video. Very impressive. This is the new method of choice. The Herbs de Provence were great and I was surprised the outside of the roast was not black. It was crusty but flavorful and not burnt. Wow. A leap of faith considering the cost of the roast but one I was glad I had taken.

  47. iquelalala

    I’ve cooked my last few prime ribs in this method and without fail…. it’s the best.

  48. Seth Eheart


  49. Urssy's place

    The best prime rib I’ve ever cooked…making my second one with this recipe for tonight’s dinner…first one I made was a month ago…and it turned out fantastic…I bought 2 on sale…and froze one…so I’ve defrosted this one in the sink overnight..and let stand out all day…so it is WELL at a good temp for the recipe…thank you again for this easy prime rib recipe cooked to perfection.

  50. Prepper Todd

    ok this is rare, how would you make this to mediam rare?

  51. CJ B

    will it work if i cook it at 450 degrees and multiply the weight by 5.5 minutes instead? I figure 500 = 5 so 450 must cook for a bit longer initially… idk physics though.. my oven is no good 🙁

  52. kingsdun

    Au jus is pronounced ‘ oh’. Not ‘awe’.
    Oh jus. Not awe jus.
    It’s a small thing, but it pisses me off.

  53. Kelly Connell

    I’ve done this twice and it smoked like no other both times, have a fan ready to get rid of the smoke bomb ! Haha

  54. Collin Yan

    Why i can’t apply butter to the meat?

  55. dnm511

    my 5 lb rib is spiced and buttered and salted .oven heating up.

  56. Huong Lee

    Just tried this method and it came out beautifully. Thank you!

  57. Greg Parker

    The easiest and by far the best tasting, incredible and I have an old electric stove and it worked great thanks A+++++

  58. Becky Garcia

    Ok, I had to show my son, who is a exc. Chef..and my husband. It worked perfect…..they did not believe me…

  59. betlee11

    What do you do if you have 2 pieces of meat. Say one of them is 7 lbs and the other is about the same.


    everyone’s oven is different I suggest inserting a probe for your temperature

  61. senorkaboom

    My mom did rib roasts and they were all delicious. She seasoned them with salt and pepper, roasted them in a 325 oven to medium, delicious. Served with mashed taters and gravy, a vegie, salad, yum!!

  62. Byron Stanga

    Not done yet 🙂 throw on grill for one minute to blacken season, next time order your prime rib blackened…RICH!

  63. Darshak solanki

    , chef John I’m a big fan . Please tell me what do you think about my page

  64. Sooner boy

    Yes, this makes sence. The most beautiful prime rib ever.

  65. AV Kelly

    I used this recipe about a year ago it was amazing ! I am so happy I saved the video I am making it for tonight! Thank you my good sir for this recipe! aaaand I can barely count formulas is easy!

  66. Nikki Merideth

    Hi! Just wanted to say this was one of the easiest most wonderful recipes I have ever done.. I followed the instructions perfectly and my prime rib came out perfectly rare to medium rare. Thank you so much!

  67. matt

    Masturbating feels so good! Nigger

  68. Marco Garcia

    Great video, I made this recipe and followed your instructions it came out perfect.
    Thank you so much for sharing this recipe.

  69. David S

    Still watching in 2018

  70. mrthenewguy87

    I’ve heard there was butter being spread, I am here to witness.

  71. DjKidChameleon

    Does this all still apply to a nearly 12 pound cut of bone in prime rib?

  72. Jazzman

    Followed your directions and ‘Culinary Orgasms’ – Absolutely delicious..! Impressed my friends and family..! Thank you …!

  73. The Urban Off-roader

    Wow That looks really yummy!!!

  74. Res Art

    Chef john can describe perfectly my wedding night
    “First you give it a good old shaka-shaka than some poka-poka aaand your done”

  75. John Di Francisco

    I tried this for our New Year dinner and it was a SCARY process! I had a 7 lb roast so 35 minutes at 500 degrees seemed like 3 hours. I did not leave the kitchen and had the hood full blast and the door open for the (ABUNDANCE of) smoke. I kept peeking through the oven window window (even though he said not to) looking for flames! Turned it off, waited the 2 hours and couldn’t really see through the window so when I opened the oven I expected to see a shrunken piece of coal. It looked BEAUTIFUL! I put a thermometer in it and it said 139 degrees but when I cut it it was perfect. It must have hit the correct temperature during the 2 hours and dropped down a little. Was VERY skeptical of this recipe but from now on it will be the way I do a rib roast. I think I might try it on a fresh ham too. Thanks Chef John and Happy 2018 to all!

  76. William Chow

    This method works GREAT. I aged my prime rib and goofed on the weight. DUH!!

  77. A. Barnard

    THIS type of video is just nothing but TRICKS!

    Really, if THIS was about “Mountain Climbing” this would try and tell YOU, how to leap from the base to the summit of a mountain.

    No fucking good!

  78. Ashley V.

    I tried this method for my Christmas prime rib and it turned out perfect! Highly recommend!

  79. Balloons By Design

    I just did this my 1st ever Prime Rib & it came out perfect. Didn’t take as long to cook as I thgt it would. I started with 3.6 lbs of meat, mine Wasn’t bone in & I cooked it 20 mins at the 500 degrees, then shut off oven & was timing the 2 hours rest time, I had a meat thermometer inserted into the center of the meat & I just left it in oven until it said 150 degrees. I think it was done when there was still 40 mins or so left on the that orig 2 hour rest time. Tasted Amazing, Thks for the video post on how to do a prime rib correctly.

  80. Lea Marie Blume

    I made this recipe (My first time ever making prime rib) and it was soooo easy!! It was absolutely delicious

  81. Al Tagle

    can you cook it the same way without the bone?

  82. Vandergrift01

    Just did this yesterday, and it was 100% perfect. All of the guests were impressed 😉

  83. Axle Gallardo

    Wouldn’t it be easy to just use a precision cooker and souve it? And just sear it in the end?

  84. menckencynic

    John? I am using this recipe tomorrow for my family, cooking in a manly way. Will report back, you stinking genius you!

    Chef John, you magnificent bastard *I watched your recipe*

  85. va3nh

    I found out how important it is to make sure that the temperature of the meat is at room temperature.  He is not kidding when he talks about the temperature of the meat.  Great recipe if you follow it though, simple, easy and very tasty!  Thanks Chef John!!

  86. Blanca Irra

    Everything was great. But you needed it to mention again the temperature needed to be reduced after the 500 degree temperature… When you turned it off to add the 2 hours. I was completely following this method… But found out I forgot an important detail since it was not mentioned again to reduce the temperature. I realize it an hour later. Yes I have a burn prime rib for my new years party

  87. Myra Juarez

    Trying this today… open up the new year for the first time. ….just put it in the oven

  88. Lorenzo Maximo

    Just a little too raw for me I want a lighter pink that one looks blood red Raw. Definitely bad for the old colon.

  89. woohunter1

    I tried this method, everything worked out good other than the meat wasn’t very warm when we took it out and cut it

  90. Mark Quitiquit

    Go on a try this today, happy new year and peace to all

  91. mrbigman006

    is it supose to look raw

  92. Mystic Handworks

    Great recipe. To be honest, this is your best “voice over” voice, and I wish you would return to it.

  93. Meng Wen

    how should i calculate the time if it is not a bone in rib joint?

  94. Silvia Rosich

    How much butter?

  95. Val P

    Can I use this method to cook beef spare ribs?

  96. Casey Ryback

    you sound just like captain crash. are you? great content by the way

  97. Roger Rathbun

    We are making this today and the oven is smoking like crazy is this normal ? or do we need to invest in a better oven for the future .

  98. Dave Meyers

    This is the second time I used this recipe, this first was a 6 pound roast which turned out great. This years was a 20 pound lip on rib eye roast. A 20 pound roast would mean 500F for 1 hour and 39 minutes. I turned the oven off 18 minutes shy of the 100 minute target, let it rest in the oven for 2 hours and got well done ends (more than I hoped for) and a medium center. (not medium rare) Not what I was shooting for but it was still delicious.
    So I pose the question: The variables here are mass, time and temperature. Could shape be a variable too? The more cube like the roast the more evenly it will cook I think? What would happen if I cut the roast in half? Am I cooking two 10 pound roasts or a 20 pound roast in two pieces? The goal is to achieve a consistent medium rare roast. :0)

  99. Suzanne Finney

    I used your recipe this year, and I followed it to a “t”! The most delicious prime rib I have ever made. Thank you! Happy New Year!!!

  100. Lydia Roselli

    That’s not perfect, it’s bleeding. It’s like biting the meat right off the cow. Disgusting.

  101. AdrianJayeOnline

    how do I get it a bit further cooked along, that is more a mid to mid rare ? rather than mid rare to rare

  102. josiewyn

    Hello and happy holidays. I used this on a ribeye roast for Christmas dinner and it was sooo good.

  103. Charmaine Castro

    Hank you Chef John! I made this for dinner for my family! WOW everyone loved it!!

  104. A. Barnard

    @ 2:15 It’s easier just to get rid of ANYTHING past the decimal point FIRST!

  105. Joyce Sigurani

    That steak looks delicious but I like my steaks done when the pink is just gone. How do I do that?

  106. Jim D

    I did this Christmas day 2017 and I just have to say it was fantastic! The roast came out absolutely perfect, just like the video! If you havent tried it yet, do yourself and your family a favor and try this recipe! Thank you so much to Food wishes!

  107. Alvin Ee

    LOVE this recipe! It worked perfectly – thank you chef!

  108. David Maksimowski


  109. jaqua2 _99

    Disappointed mine cames out well done, chewy and dry!!! 🙁

  110. ramrod210

    Not to nit pick, and with all due respect, Chef… It would seem that it was a little hard to slice through. How tender was that?

  111. Jeremy Creager

    I used this recipe and it made Christmas special this year! Thumbs up to you sir and thank you for creating this video!

    1. Jeremy Creager

      Also everyone is asking for the recipe LOL!

  112. Kevin Noonan

    Chef if it’s a larger cut do you increase the 2hr oven rest time?

  113. jaqua2 _99

    I have just cooked my 4.4lb cut for 26mins on 250c (max temp) for my oven. It should be 22mins but my oven only goes to 250c instead of the 260c recommended in this method.
    Now it’s resting in the oven for 2 hours. Can’t wait to see the end result 😀

  114. Cpt Snake

    This is the dumbest way to cook an expense piece of beef! Too many variables to be certain of the outcome. I cost me one prime rib roast. This time I am inserting a meat thermometer into the roast, and take it out of the oven at 125 degrees.

  115. tonkaslim

    Made this Xmas day. Was perfect, however recommend a meat thermometer as it came up to temperature in about 90 minutes. We keep a large pizza stone in our oven and I presume the stored heat kept things hotter than otherwise. In any case, the best prime rib ever. Since it was done sooner than expected it rested covered for about 20 mins. Awesome. Thanks, Chef.

  116. Derrick Williamson

    look at these nasty ass white people . you know that they are a seed of the devil because they actually think that eating raw meet is the best way to eat meat . sick ass people for real

  117. Kevan Smith

    Made it yesterday and turned out perfect. Very delicious. Served it with Chef John’s roasted garlic and green beans almondine AND his Mac and Cheese. Everyone was more than pleased. Thanks, Chef John!

  118. wontondestructxn

    I followed the instructions exactly. I was very skeptical of the results, but I ended up with the most perfectly cooked prime rib. Just shy of medium, the same as in the video. Heated plates would be a nice touch, but if you have hot gravy and warm sides, that will work too.

  119. Kostas Kotsiopoulos

    My wife and I loved it, as did our 2 year old, can’t thank you enough Chef John!

    1. Mico Berta

      Kostas Kotsiopoulos say hi to the youning! 🙂

  120. paul dow

    Tryed it.
    Best by me.
    Thanks for sharing.

  121. Jerry Blanda

    Hi Chef John
    I have done this recipe a few times and it has turned out wonderfully, but I do have a question. I am going to be having a larger group over and I have two separate prime ribs, each weighing about 6.25 pounds. They will be in the oven together. Anything I should do differently? Since they are the same size I am assuming that it is 5 minutes times the 6.25 and that I don’t need to add the weight together nor do I need to add additional time because they are both in the oven. If you or anyone else out there could confirm I am on the right track I would appreciate it.

  122. Chris Mezzolesta

    Looked forward to cooking this for quite a while, picked up a ‘Prime 1’ three rib roast from HEB, made sure to let it rest to room temp (65 internal, we’ll take it!), and took it from there…SPECTACULAR. Chef John is ON THE MOOLAH here. If all instructions and conditions are met & followed, THIS WILL WORK, and it will be NUMMALICIOUS. Crusted exterior, pink interior, tender melty meat, it was Beyond, maaaan. Don’t forget to make the Au Jus using these drippings! And his Fondant Potatoes for that extra punch in the culinary head! I saw others mention swooning – that about covers it! We’re talking foodgasm here. Fantastic is all I can say. Kudos & thanks Chef John!

  123. Steve Upisleeve

    Awesome. Thx! Here we go……

  124. minisinpa

    We had a 5.25 lb. rib roast did exactly what Chef John said. It came out absolutely perfect, followed his instructions exactly.
    Thank you so much Chef John…:)

  125. PJW

    chef john, i tried this and it came out great! thanks!

  126. Ken Cundari

    This recipe doesn’t work for larger cuts. Had a 16LB Prime Rib and I followed the instructions and got a well done prime rib. I should have known better.

  127. cellofellow

    Just did it yesterday for Christmas dinner, and it was brilliant! Thank you, and keep up the awesome videos! Cheers from Canada!

  128. chris price

    I was skeptical, but this recipe made the best prime rib…even better than Ruth chris!!!! Thank you

  129. kathie wester

    Tried the prime rib it turned out perfect just like you said thank you !

  130. samarezii1

    What did I do wrong? It smoked really bad like the butter was burning?

  131. James Cook

    Followed the directions, over cooked my prime rib. Don’t use this technique.

  132. marty poulsen

    4.98 lbs standing roast out of the fridge with fully 6 hours to room temperature. Result?
    Disaster. Under cooked, even as others say overcooked. Why? Because the equation is incomplete, and does not account for the volume of the over and the amount of heat it retains after turn-off nor the amount of heat leakage. Cook your roast to 110 F, and dont believe in magic. Magic will work for some, but not for others, based on the factors I have listed.

  133. Maynard Malilay

    Trying this for the first time today. I can’t wait!

  134. Jason Schwartz

    Just used your method. Came out absolutely PERFECT!

  135. Cynthia Lopresti

    DEAR Cheif, I made this first time ever. Just a tad over 5 pounds. I did what you said but cooked it exactly 39 min due to my oven and then warm for 30 and let it set. My hubby hated steak. This came out med rare inside others med. It d’s a BEAUTIFUL thing. By everyone are every last bite. Thank you so much for a FAB meal. MERRY CHRISTMAS to all

  136. Maria Callous

    way too rare…

  137. Adventures with Frodo

    If you do not cook your rib roast this way then do NOT even bother cooking the rib roast, you might as well just throw it in the trash and go to McDonald’s. DO IT THIS WAY OR NOT AT ALL..

  138. Michael Nichols

    this is the 3rd year I’ve done a Prime Rib using this recipe. It is PERFECT and so simple. Just follow Chef John’s instructions explicitly.

  139. crazy4cards321

    This was the first time I ever made a rib roast. I went through many Pinterest and Utube videos. It was so confusing.
    There are so many recipes -plus I’m not the most confident cook. I went with your method for my 6 pound roast
    Perfect . It was just perfect- will not be afraid to cook any size prime rib ever again, Thank you

  140. Pillow Talk

    Ill admit, I was terrified to cook prim rib, mainly because of the price it cost i didn’t want to screw it up! I bought a 3.91 lb and followed your directions, It turned out PERFECT! Although everyone went to look at it cooking, I threatened if anyone opened the oven I would take their hand off! Thank you, thank you, thank you!

  141. Bradda D Over

    thanks for you video. I did everything except for the time. I kept mines for 8 minutes per pound and it came out awesome. I adjusted cause I wanted a more med. It was delicious-

  142. Daniel Sanchez

    How are you supposed to bake the potatoes if you can’t even look at the oven??

  143. Craig Stephen

    Is there a size range/limit where this recipe will work/not work?

  144. Flippin Genius

    aww my oven only goes to 480. now what?

  145. MrsBrownGnome

    Perfection as always Chef! One question for you. I LOVE my prime rib exactly how you have cooked it here. However, my husband is not quite so fond of the pink. He prefers it more on the medium+ side. Is there a way to get both from the same roast?

  146. Rubel Melendez

    I’m about to try this…. in the oven as I type this. I hope it comes out as planned.

  147. Duke Of Hesse

    This is a great recipe. I’ve been doing this for three years and am about to cook another one. To those who think this is too rare – it is not. It is a perfect pink but definitely cooked through. If you want a baked potato to go with it, just use the microwave. You can’t tell the difference except the skin will not get crispy which can be solved by tossing it under the broiler for a few seconds.

  148. James Stalker

    Just wanted to say I’ve used this method several times in the past 3 years with a 100% success rate, including today on a Prime Rib that was 14.16lbs, 71 minutes at 500^f then turned off and left in for 2 hours. Came out perfect, if I could post pictures I would. Merry Christmas everyone!

  149. R. McBride

    One of the things I always notice when watching this video is that there is no big, dark ring of well-done meat around the edges. We like our meat nice and pink, so this is a real bonus not to have all that “wasted” well-done meat around the outside. Well, we DO eat it, but… this is much better, jmho. 😊

  150. 4G G2

    Do you bake or broil?

  151. Holly H

    I’m cooking it today and can’t let it sit out more than about 2-3 hours. Will it not work?

  152. John Doe

    I use this same recipe for pork roasts but I load up the sides with potatoes, quartered onions, carrots etc then make a gravy in the pan…….Yum

  153. Tron

    Is it 2 hours in the oven off even if my roast weighs 11.5 pounds?

  154. csufjeff

    And Happy New Year Chef John

  155. csufjeff

    The insanely small wooden spoon…… Doing this with a 5 bone `13 pounder…Happy Holidays…Cheers

  156. TheOmar817

    I have so far used this method six times comes out awesome every time

  157. Roger Privratsky

    Even on days that I am not cooking prime rib, I like watching this video…its so colorful, informative, entertaining and funny and how could any self respecting pink prime rib eating connoisseur not enjoy this video?? I tip my hat to you Chef John

  158. Stacy Valentine

    It’s RAW.

  159. Mike Buttfild

    80% fat, that’s why it tastes so good. Add salt and check your health insurance.

  160. Ryan Parker

    Just did this today. I was a little worried about using your ‘magical mathatical method’. Turned out perfect, I will never doubt you again. Thanks chef John.

  161. scottyplug

    I’ve done this every year for the last 6 years. It is flawless if you follow it correctly . The roast MUST be left out at least 6 hours minimum prior to cooking. Otherwise it will come out too rare. But I’m telling you, for a 4 1/2 to 7 pound roast this method is absolute perfection! I say those weights because I’ve done that range with several. All points in between have worked perfectly with these times/temperatures. I love it!

  162. Rain Juice

    Had this tonight, watched this a few hours later….might have to go get those leftovers now a little sooner than later…;)

  163. lefty k

    my 5th time doing it like this OMG AMAZING

  164. Ken Cundari

    I have a 15LB Prime rib. 1 hour and 15 minutes at 500 degrees sounds crazy. Is this correct? I don’t want to burn it.

  165. Andres Madrigal

    Interesting on the let it sit for 2 hours in the oven. I bought a 17 lb. Same process I would think. Yay or nay?

  166. ISAFMobius18

    We use this recipe every Christmas and t works.

  167. chang yu

    Great recipe! made it last year and it was a big hit. but i have a question for this year, I bought two piece of 8 pound and want to put them inside the oven at the same time. so my question is that i cook it for 40 mins or 80 mins?

  168. Vinilo 1969

    Thank you Chef John! This recipe is a winner every time I make it.

  169. michael rizzitello

    My oven has a fan that exhausts heat after you shut off oven. Will this affect my roast or do all ovens do this?

  170. Jimmy Sapien

    Won’t the meat go bad being out so long ?

  171. Teklos Reviews

    Im worried that this wont work witha massive roast . Mine is 18 lbs

    1. Pat Whalin

      It’s math….Universal and applicable to every situation.

  172. KaoV1983

    I watch this every year

  173. sacramento60

    Should I lock my oven door after I turn the oven off or will that make it over cook?

  174. Brian Davis

    Should you put the meat on a rack in the pan?

  175. Jean Soong

    Numbers never lie! Great recipe, it came out perfect.

  176. Yen Shifflett

    I just wonder if the meat is 2 lbs66 do we still calculate the same amount of time for cooking?

  177. redcinos


  178. aaron faucett

    That’s brilliant! Resting in a hot oven could be used in everything from pork to chicken and of course beef

  179. Anne Hajdu

    Food porn!

  180. Terry Perkinson

    Since the Innertubes does not yet have Smell-0-Vision, much less Taste-O-Vision, I’m going by what my eyes tell me.. and this is the winner. I just found out I have to cook a 10 lb prime rib in two days and I’ve never done one before. It’s Christmas (can I still use that word in America? If not, bite me) dinner and I don’t want to screw it up. Before I found this recipe, I looked at a good dozen or more for both Kamado and indoor oven methods and my eyeballs watered when I say this one. And as I’m an engineer, cooking with math should be right up my alley. Hopefully, *not* famous last words… Merry Christmas to all! I wish you all the best of of the Season and a very happy and prosperous 2018.

  181. Lau n' Ley

    You never disappoint!

  182. yorusama5011

    How much butter should I prepare for 8 pounds???

  183. Michael McGrath

    So this will still work on a 12 pound roast?

  184. Carlos & Victoria Falcon

    Does it work on large roasts, say 11 pounds?

  185. Mad Chaos

    Have done several times. Perfection.

  186. Amtrakeng

    I have a 7 bone prime rib roast weighing in at 17 pounds. So going by your numbers, I get 85 mins, which is 1 hour, 25 mins. turn off the oven, leave it for 2 hours, pull it out. Did I miss anything? Leave something out? let me know…

  187. Todd Packer

    If you use kosher salt instead of sea salt you are a philistine.

  188. D.L. Junkie

    Been using this since you posted it in 2010. Always perfect! This year my wife bought a 13lb rib roast. :O So 5 X13=65 YIKES that scares me! (At the risque of sounding like Dustin Hoffman in Marathon Man) Is it safe?

  189. Bill Parsons

    This cooking method has worked for me, every year. Thanks! P.S. Don’t forget the hoagie rolls for beautiful French dip sandwiches the next day.

  190. Nicee Peoples

    Thank you…Thank you…Thank you…

  191. ronnie horn

    Great Demo… Excellent instructions, I plan to do one this Christmas!! Thanks

  192. Emily Urlacher

    What do I do if all I could get was a boneless cut?!?

  193. Chris Lang

    Aka bloody Prime Rib.

    1. FlagrantAvidity

      Awe sweetheart, I didn’t know you thought of me in that way. Need a pity fuck?

    2. Chris Lang

      1. Fuck you
      2. Well done = no blood
      3. Fuck you bitch

    3. FlagrantAvidity

      Do you realize how silly that sounds? The meat came from a cow, a cow has blood – it’s always going to have blood. The temp on this is 130 when it comes out of the oven, it’s cooked.

    4. eyeYQ2

      Sorry. Thank you.

    5. Chris Lang


      Good for you. I’m not eating meat drenched with cow blood.

  194. Darryl Monk

    Can i do this method if i have a prime rib with no bone?

    1. Todd Packer


  195. rj hewitt

    I have a 16 lb prime rib. 80 minutes at 500 degrees seems way to long. Anyone make this recipe with a larger cut like mine?

    1. Bill Parsons

      I have used this cooking method for the last 3 or more years with 12 – 13 pound roasts and it’s always worked for me.

  196. Patmia PereZ

    Hope u can answer what about of some doesnt like it that medium rare…. how long u recommend to make it more cooked… not well done but some in between where anyone can enjoy a good ribeye steak!!! Thanks… btw ive done this before and its delish…..

    1. eyeYQ2

      Put the meat on the plate with the au jus, then flip the meat over, and it will APPEAR to me cooked more. They will LOVE it, and never know the difference. IMO meat should  never be cooked over med rare, to taste great, that is!! ; )

    2. Patmia PereZ

      Bill Parsons thank you…. for me its perfect but i habe more guests dont like it too raw

    3. Patmia PereZ

      Chris Lang thanks

    4. Bill Parsons

      Cook as described, put au jus in a frying pan and within 30 – 40 seconds on medium heat you’ll have a perfect medium slice. The color changes almost immediately in the pan. The logic here is, you can always cook it more but you cant “un-do” an overcooked piece of meat. This is how the restaurants turn a perfectly good slice of prime rib into medium-well done leather.

    5. Chris Lang

      Patmia PereZ
      Just leave it in there longer and check the temperature until it’s the temp of a medium well. Google the temp of a medium well Prime.

  197. civlyzed

    This makes me drool…

  198. ANGIE B

    Cooked it last year this way and came out perfect. Tying it again this year

  199. gp500champion

    I have a oven that cools when shut off will this effect my 2hr oven rest time?

  200. Becky Garcia

    Going to make, I always make it, but never heard of this way

  201. matt

    that looks so good I have a hard on nigger!

  202. MC T

    This is tried and tested. I actually used a much cheaper cut (inside round). But it turned out PERFECT. going to this again 2 more times before the end of the year. There is no other way to do pot roast than this

  203. Charmaine Castro

    Hey Chef John can I use the same temperature and time with 2 prime ribs?????

  204. Trey Herring

    This will be the 3rd year we have used this recipe for Christmas Eve dinner. Best homemade prime rib ever!

  205. Joe Joe

    Was it choice or prime?

    1. Pat Whalin

      Often confused, a “prime” rib is not really “prime cut”. It’s just a name of the meat itself. 90% of these cuts are actually “choice” (which is pretty darn good, but not “prime”.). Occasionally, you can find in certain butchers and even retail establishments a truly “Prime” prime rib roast. The price of a truly “prime” cut of roast, if you can find it, will be 50% higher than “choice”.

  206. Katherine Chu

    For the first time in my life i saw a bloody ridiculously sexy piece of meet and got goose bumps… cheers from the UK and God bless you, John

  207. Pat Leddy

    Chef John HELP, do you have formula for BONELESS PR roast. I have a 11 lb’er for this Saturday. Thanks you as always. My greatest creations are born in your kitchen.

  208. Shannon Wilson

    I get the herb de Provence without the lavender. Much better on meats.

  209. Jason Blair

    Hi there is there a math recipe for a boneless prime rib roast. My mom bought 2 4lb prime rib roasts. Thank for your help.

  210. Andyrfa

    Have you people tried eating raw and fresh meat?

  211. Christopher Moeller

    I follow your recipe every Christmas and it turns out perfect! Thanks!

  212. H C

    Hi awesome foodies!

    I’ve used this method for a 8pounder and it came out perfectly.

    This time I have a 11lb dry aged rib roast.
    Does anyone know if this method will work??

  213. Cimberly5

    Cooked this 3 times and they came out PERFECT each time.

  214. Phung Le

    Looks so good

  215. Janette Lopez

    I have two 10 lb prime ribs. One for the oven and the other one I was going to put in a Oyster roaster oven. The Oyster roaster oven only heats up to 450 degrees. Can I still use it for this recipe?

  216. Donna Stillwell

    This was so delicious and just the way I like it…medium rare!  Love the seasoning!  Easy to prepare too!  Thanks for posting!

  217. Austin Garst

    Can anyone verify if this method would work for prime rib twice that size

  218. snoopy6129

    I’m looking at buying a prime rib roast that’s about 28 pounds. Based on the math, that over two hours at 500 degrees. That seems excessive. If there an upper weight limit for the math? Anyone tried it with a large roast?

    1. David Golembeski

      What kind of dinosaur are you cooking? I just bought a whole standing rib roast at my butcher and it was a little over 17 lbs. The butcher said they come with a maximum of 7 ribs…how many ribs were on that 28 pounder? Some of the other comments here say not to worry, the math works no matter the size, as I was searching for the same question you were since I’m concerned with burning the exterior, but cutting yours in half and treating it like two 14 lb roasts might be an option. FYI…I am not a professional chef so follow my advice at your peril.

    2. Bill Parsons

      Good question. I’v done 12 -13 lbs with success. This hurts my brain because if you cut the 28 pounder in half… Maybe monitor with a digital thermometer?? Medium rare prime rib‚ that is, meat that is mostly pink with a deeper, nearly red center, is cooked to about 130-135°F. At 120-125°F the meat is rare, and at 140-145°F, it is well done. Gets scary when you worry about wasting a $200 + hunk of meat!

  219. SeanLeonDrums

    Thank you! doing this for the New Year

  220. Jane Howard

    I have an 8 lb roast in the freezer… i will cook in 6 days.. how long do i keep in fridge to defrost??

  221. Arnie Miller

    Today will be my 10th time using this method. Bone in or out it works great. Showed the vid. to a neighbor but her stove (livers in a rental house) was installed in about 1965 and isn’t very reliable. So, if I were to cook my PR along with hers (same time and approx same weights) would I need to increase/decrease anything?

  222. MrDad47

    Great lesson as always! My Prime rib will be a bit larger and I want it just a bit more done. How much can I adjust the time after the heat is off?

  223. Mark Caves

    Made this last year to perfection it was theee best thanks

  224. flymasterA

    Actually your recipe is pretty forgiving if it’s a little off on temp., size, time, etc.  The roast I just got was sorta narrow top to bottom, not as deep as yours, and it had HUGE bones.  So I took a couple of minutes off of the cook-time.  Came out perfect. I’ve used this recipe a half-dozen times now, and everyone raves about how pink the meat is right to the edges. No one here likes grey meat.Kudos once again.

  225. James

    OK me again. Doing this for a 3rd year in a row. Works perfectly!

  226. Mojo

    That’s fucking raw

  227. Winkie Man

    I will just be over in the corner here chewing on these bones!😋

  228. Frank Kolton

    Choice grade cuts from the beef loin facts (Sirloin, T-bone, Porterhouse, Strip, Prime Rib, Ribeye, Rib Steak, Tenderloin, etc.). Rare to medium rare: tender, juicy, succulent. Medium: very firm, some juice, flavor is muted. Well done: very tough and chewy, dry, steaks have burnt taste, roasts have a slight to significant metallic taste.

  229. misshelly

    So what do you do if your Prime Rib is only 3 lbs. How long after you shut off the oven? You weren’t too specific on that time. Cooking one tonite

  230. Victor Mendoza

    hello, I have a large party about 24 people for christmas, the math calls for 5 minutes per pound, estimating 1/2 a pound per person this means an 12 pound roast. Does it still apply 60 minutes at 500 degrees plus the same 2 hours of the resting period with closed door? would hate to waste that much meat on an overcooked dish!

  231. claudiakhalex

    How do i cook it medium?

  232. T Frey

    Would you recommend dry aging with this recipe?

  233. whataname01

    Discard the ribs! are you kidding that the best part of the roast… ha ha yummy

  234. T.M.S Asphalt Maintenance

    Would i change anything to the cook time math for a 15 LBS its for Christmas eve

  235. Karen VanDerburgh

    can you use this recipe with aged prime rib?

  236. Jose Gonzalez

    Killed my oven… great prime rib though 👌

  237. Old School Home & Garden with Sasha

    Ok! I’m doing this for Christmas Eve. A 16 lbs chunk. It looks easy and I can’t wait to try it!!! I will let you all know 😍

  238. dadylarge

    I used to coat mine with a simple dough made of salt, flour & water, which came out great, but was a bit of a mess(as you can imagine) But last year i made it this way & I’ll NEVER do it any other way again. This comes out absolutely PERFECT!! 10 more days, can’t wait!

  239. john gies

    If the roast is 12lbs, is it still 2hrs after turning the oven off?

  240. edblv21

    Chef John! This looks amazing I will definitely try this for my Christmas dinner this year. Quick question though does the math apply to a larger roast as well? My roast is over 16 lbs!

  241. Bling Bling The BS OF THE ISS

    Absolutely the best and only way to cook a prime rib. We do this for Christmas every year. I can’t wait!!!!

  242. Bruce Burns

    Its nice listening to his old videos as they can be understood and we don’t have to put up with the wacko way he talks on the new video’s .

  243. forrest42

    Tried this recipe last year for Christmas dinner, and it worked perfectly! A lot of mixed reviews on whether this method will work with a larger roast though. Last year I did an 8 lb bonless, this year doing a 17lb bonless. There are more comments about success than failure, but I’m still apprehensive to do the initial 500f for 85 mins… Suggestions please?

  244. MrRoach1981

    Chef John, I love your stuff! The pot roast, the Dutch babies, the carnitas…all of it. Quick questions: what happens here if I have a ribeye roast without the bones? Any recommendations on what to adjust in that case? I also recognize that Chef John himself may not answer my question and I’m open to answers/suggestions from other players. Thanks!

  245. gnarlucci

    Will this method still work if you dry age your beef prior to cooking? I plan to dry age my prime rib, but I’m worried the weight loss during the dry-aging process will throw off the math. Thoughts?

  246. Sharon Swaney

    never failed me.

  247. shingst

    Made this today and it came out great… 2 bone 5.7 lbs. Nice and pink on the inside. The family was impressed, we devoured the whole thing. Thanks Chef.

  248. Lisa Smith

    My entire family eats their meat well done
    So last Christmas I cooked them MEATLOAF
    and I ate medium rare prime rib
    Cooked just like this

  249. Mary Anderson

    I get it people like to eat raw dead animals!!! And I definitely should not be watching.

  250. Russ Thompson

    Bought the roast. Now we simply wait for Christmas Eve and feast on it! If mine turns out like yours, this will be the easiest and best Christmas Eve since Grandma left us!

  251. Alex Black

    I did this for thanksgiving, 4 bone 12 lb , it was perfect.

  252. ProfFrank

    It doesn’t affect the taste of the prime rib, of course, but “au jus” is French for “with the juice.” “Au” is basically a contraction of “a le,” meaning “with the,” which the French don’t say. They say “au.” So when you say, “Serve the prime rib with au jus,” you’re saying to serve it with with the juice. It’s sort of like saying, “I’m going to the ATM machine.” “M” already means machine.

  253. csufjeff

    Another  slam dunck..Cheers  Jeff

  254. Ken Fitzpatrick

    Just curious do you think this method would work for a spoon roast?

  255. Marc Huckabone

    Chef John, My oven has an exhaust fan that automatically vents the oven heat to an outside exhaust port when the the oven is turned off. Basically the fan runs until the oven cools down. Will this negatively impact this recipe?

  256. Jing Law

    think 30 minutes on 500 would be good

  257. Roger Rathbun

    What was the seasonings that you use ? I got Herb and then I cant understand the next word that you said .

  258. Bernie Mat

    I like my meat very well done, what’s the math?

  259. girl4Jesus

    Making this for Christmas. I love this guy!

  260. 519 Forestmonk

    I just don’t like prime rib. Reminds me of cheesy wedding banquets.

  261. Charles Hall

    Looks like select

  262. Gianni Spatocco

    I have watched several other Prime Rib videos and I like this one…… I especially like turning off the oven…. suddenly this is a low maintenance roast….

  263. cfv1984

    What’s this calculation like in metric?

    1. isodoublet

      11 minutes/kg

  264. gary24752

    So how do you do bake potatoes if you only have one oven? Is the two hours the same irregardless of the weight of the meat?

    1. Janus

      Bake potatoes in advance. Take out of oven and cover so as not to lose moisture. Return potatoes to oven after you take out meat to warm it back up.
      Problem solved!

      2 hours seems like a good rule for most people, but some people seem to get varying results.
      I suspect some people are messing things up by broiling or using convection when they should just be using regular bake setting.
      Some people apparently have very dirty, greasy ovens (way too much buildup will affect your cooking).
      Also, people seem to have varying ovens with varying degrees of heat retention.

      I tested my oven by setting it to 500 degrees for 30 min. My oven thermometer read 495 so temperature was fairly accurate.
      Then I turned my oven off for 2 hours. 2 hours later, I checked the temperature and it was still over 200 degrees inside the oven
      even though heat was turned off 2 hrs ago, so that’s good. That’s with an empty oven.
      I expect the oven to retain even more heat with the meat inside because the meat itself will hold some of that heat.

      In any case, I recommend a meat thermometer. This Xmas, I will be cooking $350-$400 worth of prime rib.
      With that much money spent, I’m not gonna mess around. The meat will be set for 131 degrees (low end of mid-rare) regardless of all other factors.
      The single most important factor here is the internal temperature of the meat.

      And also, “irregardless” is not a word. I think the word you want is “regardless” or maybe “irrespective.” (You can fact check me on this)

      I am a culinary school graduate and former chef. With that in mind, I hope your roast turns out amazing! Good luck!

  265. Cognator AlbertL

    a little to raw for me

  266. First Last

    hola 1 1/2 inch ribeye steak prime count as a roast?

  267. autie vase

    question to chef, what should I do if I want it cooked medium

  268. Jeffrey Olivares

    Will the math work for a boneless ribeye roast?

  269. A. Barnard

    @4:17 Nahhhhhh!

  270. sydmmr1985

    It’s RAW

    1. isodoublet

      “Then go to McDonalds.”

      Would be preferable to this sloppy mess.

    2. itsmegp46

      Barnard You’re a true ass.

    3. A. Barnard


      Oh fuckin’ WAH!

    4. sydmmr1985

      A. Barnard … hmmmm… huh?

    5. A. Barnard

      And WE don’t need FUCKS like YOU showing up HERE, just to PISS and MOAN!
      Stick to your specialty, and keep the FUCK out of Dodge, if you don’t like the town!

  271. Vickie Jones

    Sweet Lord! This was the best and easiest way to do a prime rib and it was perfection! Thank you so much!!!!!!!!!!!!!!!!!!

  272. Automaton 1

    Is it a Prime Grade. Or prime rib?

  273. Sanoe Badua

    Just tried this recipe exactly except for the herbs, came out beautifully. Thanks Chef!

  274. Bekanze

    How about cooking 3 chunks of 2 rack separated by air? I did the math method, and all 15 lbs of meat (75 mins at 500 degrees +2 hours) turn out to be well done… What’s the recommended adjustment?

    1. whytedaises

      i think it applies to one whole meat. Maybe take the average of the 3 chunks instead? The meat probably has to be around the same size.

  275. T Anderson

    I followed your cooking method to cook the meat on Thanksgiving day, I bought a 3.45 lbs certified Angus rib roast , I preheated the oven for 500 degree for 18 minutes, then turned off the oven for 2 hours. The meat came out as not good that I expected. The outside was tender, but the center was still raw and chewy. The Temp read 125. The only different was I placed the meat on the lower rack instead of upper middle rack like your video. Is that why the meat is still raw in center.

  276. Jeff Rose

    Overcooked for me and what about the jus? No juices collected.

  277. richard aparicio

    Looks fantastic!

  278. Jenny Malott

    Does anyone know what the internal temperature of the prime rib should be before going into the oven? I had a 10 lb roast that was left out for 6 hours to warm up to room temperature and I followed the math, but the roast was more on the rare side. It still turned out great, just wondering if I need to leave the prime rib out longer before roasting it in the oven to get to medium rare. Thanks Chef John for the genius method!!

    1. Janus

      Your meat’s internal temperature should literally be room temperature before cooking.
      This process is known in the culinary world as “tempering” meat.
      I encourage you to google it if you want to learn more about it.
      Whether you roast, grill or saute meat, it really does make a difference.

  279. Jack Hamdallah

    Just used the math and it came out perfect!!!
    Thanks a million 👍🏼

  280. poacher 1979

    If this video ever disappears I’ll cry.

  281. John Rudolph

    The type of meat doesn’t matter when it comes to the two-hour rule. If it’s raw, it’s no longer safe to eat once it sits out at room temperature for two hours. Once you’ve reached the two-hour time limit, bacteria that is naturally found on raw meat begins to grow to levels that are unsafe for consumption. Do not refrigerate or cook meat that sits out for more than two hours; throw it away.

  282. John Rudolph

    Is it really safe to leave the rib roast out for SIX HOURS? Or, are you saying out of the fridge FROZEN and let it sit six hours?

  283. malcolm reed

    I have a 12 pound prime rib. Will this method work?

  284. Joseph Ruthenberg

    we are going to try it for thanksgiving

  285. Steve Yeater

    Has anyone tried this with a convection oven

  286. Tippy H


  287. Do Kim

    would the 5 minute per pound work for a 20 pound whole ribeye? so 100 minutes at 500 and then 2 hours rest in oven?

  288. gina

    That looks beautiful. I love prime rib, it looks like it will melt in my mouth. I’ve always thought it has the taste of butter when it melts in the mouth. Love your videos ~you have a calm relaxing voice.

  289. M. M. SCOTT

    Could I use this  method on with another roast?

    1. whytedaises

      I think it is important to have bone-in if using this method to calculate cooking time. I did it without bone in and instead of 2 hrs, I tried 1.5 instead. The meat turned out dry and tough.

  290. Sour Feet

    Butter not going to burn

  291. 霍健伟

    Thanks for the video!
    How did u keep the temp in the oven for 2 hours? Wouldn’t it be cooling the steak down already?
    Do u use a specialized oven? Or it’s just more insulated?

    1. Janus

      I tested my oven. With empty oven, I set at 500 for 30 minutes, then shut off.
      2 hours later, my oven still over 200 degrees. Medium rare meat starts at around 130 degrees.
      You should test your oven.

    2. whytedaises

      That is why you preheat at 500 and cook for ‘x” amount of mins so that after you turn off the oven, BUT don’t open the door, the heat should still remain but will slowly drop.

  292. Patrick Asta-Ferrero

    i have a 15 pound bone in prime rib. looking at 78 min at 500. sounds like it will burn at that length of time. please advise

  293. Kh May

    What were the spices in the butter because I didn’t find it ,thanks.

    1. Kh May

      whytedaises thank you

    2. whytedaises

      black pepper and herb de provence

  294. Alex Black

    mother of God.

  295. Michelle Bush

    I want to make this for Thanksgiving, would i order a standing rib roast?  What I am asking for at the butcher shop?

  296. Teddles Peddles

    Can we at least look at the roast through the door LOL?

  297. Boomer Taylor

    FINALLY! Someone knows how to cook a prime rib. I’ve been watching people murder them for years.
    I have only one issue with you, two people per bone? You’d get a fork in your hand at my dinner table… lol
    Good job, thanks!

  298. John Reddington

    Hi John. We’re having a prime rib on Christmas Day might give your recipe a try with a Yorkshire pudding of course. Cheers.

  299. Melissa Muro

    Awesome instructions, works great!! Yum!

  300. John Melland

    Dang Chef John! My mouth is drooling! That looks so so good! 🍴

  301. 5050hawaiian

    I made this and it was absolute perfection! It was better than my favorite restaurant, ‘J. Alexander’s’, prime rib. I did not use a bone-in prime rib though…also,mine was Choice,from Kroger. But it still came out just as good

  302. WhiteOakRidge

    My advice….BUY PRIME GRADE.

    It’s worth it if you can find it, get in good with a restaurant owner and you can get it for $10 a pound.

  303. Andrew Cuthbertson

    If you have a dog, that prime rib bone will be his favorite moment of the year.

  304. Dorian Foley

    Genuine question…6hrs for the roast to get to rm temp is outside the FoodSafe 4hr temperature exposure for meat. I imagine the 500 degree cooking period solves this but is there another answer for those that would point that item out?

    Looks great though and I will be giving this a test run with a wee 2 bone I found.


  305. Michael Lentz

    my father in–law asks for this like it’s his last meal! Appreciate your videos

  306. TheDefeatest

    Dammit! 27 minutes for a 5 lb prime rib!! ahhh, the 2 hour thing lmao

  307. Joe Nimens

    I followed John’s instructions. Worked out perfectly! This is how I do prime rib from now on . Thx John.

  308. Archer


  309. Frank Maddalone


  310. Lab Insight

    I don’t see how 2 hours of no heat will continue to cook the beef.

  311. deniz elli


  312. The Real Joey B

    Too rare, an extra 2.5 minutes for mememe

  313. Allbin Jackson

    Stupid guys what the he’ll you are making

  314. DStray Cat

    Excellent recipe 🙂 Prime rib is my favorite cut of beef… More than Fillet or Rib-eye… I like mine with a bowl of HOT Horse Radish… Yummy 🙂

  315. wilhard45

    Not all Herbes de Provence mixes have lavender. In fact, I will not buy the spice mixture if it has lavender. I bought my first Herbes de Provence from a spice store called La Grande Epicerie de la Côte d’Azur in old town Nice more than 40 years ago. Don’t get much more Provence then that. I also buy my prime rib from the loin end, generally no more than 3 bones each. I have the butcher remove the bones and then tie them back to the roast. The bones still do their job of adding more flavor but when done I simply cut the butchers string and viola, easy to slice roast of any size. Bones are fully cooked and are great for gnawing the day after Christmas. Two three bone roasts is enough for the eight to ten folks that show up for my dinner with plenty of luscious leftovers. This year I am trying fondant potatoes from Chef John’s video to accompany the prime rib. Hopefully it will marry well with the au jus and my other vegetables: glazed carrots and green beans almondine.

  316. Jesus Christ

    Fuck those 3 other people

  317. James Oliver

    Whats the deal with rare?? it takes fifteen minutes to chew one bite and tastes like nothing, On the other hand I do not care for well done. The perfect steak is cooked just over being rare to where you can actually chew it and taste something. I think it is just a fad.

  318. Mick Cotton Bar -B - Q

    Chef John Thank You!!!
    I’m cooking one right now!
    This recipe is incredible 😍

  319. Peter Johnson

    All your cooking videos are great. Thank you.

  320. Matthew Toyias

    Can I use this same method and math for a cross rib roast without bone in? If not what should I adjust? Longer sit time in the oven? Thanks

  321. Matt Wernecke

    Great technique Maestro! Thank you!

  322. skymailer37

    I am attempting this right now as we speak. Chef John says you need a FULL SIZED MODERN oven for this to work. Well, I live in an apartment with a not-so full sized gas oven. I’ll let y’all know how it turned.out.

    1. skymailer37

      Turned out beautifully. Thanks Chef John!

  323. Where the Jones

    Anyone do this lb x 5min with a rib without bones? I have in my possession a 17lb boneless rib and really don’t want to mess this up. :/

  324. john s

    I have done this recipe for years, and have always done 2 hrs start to finish.

  325. MrTjcomedy

    To rare. But I do like the Herb and salt crust.

  326. Anthony Malgioglio

    I have had fantastic results with just cutting diagonal lines on the top of the roast, adding salt, pepper and garlic powder. From there I put it on my BBQ at a low flame for 4 hours. Low, slow and no fuss at all.

  327. Tangelia Greer

    I’ll only eat the outer part. I don’t eat no blood, but my own.

    1. r guthm

      How old are you? Do you realize that the red juices in meat are NOT BLOOD?? Yak, I am so tired of hearing people parrot this stupid shit. The is NO BLOOD in meat muscle!! It’s actually just water. Everything red is not blood!

  328. icuhater numberone

    what if you want it medium well?

  329. East Oakland

    I had mine in the fridge and raised it then put it in the oven at 500 for 20 mins. it came out perfect medium rare so maybe because I raised it, it went down to room temperature? Anyways it was yummy!! 🍴🔪🍖🍖🍖

  330. Daniel VanderWoude

    Very nice

  331. Archer

    It’s a good method BUT…lavender should not be allowed with 15 billion light-years of anything that might conceivably enter your mouth.

    I can think of no substance more vile.

  332. Barmy

    Here in Georgia, steak cuts don’t have different prices. For 2.9$ you can get a pound of any cut of meat you want 🙂

  333. Matt Crouch

    I have watched this video 4 times, twice in slow motion, and I do not see the horseradish. Bad editing?

  334. john james

    What a load of crap! Starts for 4,now 2, cooking for so long? You are joke!!!

  335. James Ziemba

    What is the internal temperature as measured with a thermometer when done?

  336. Eric Okamura

    Pro tip: Use a probe thermometer.
    Novice question: If the roast hits 125 before the 5 minutes are up, do you turn the oven off or just wait the full 5 minutes?

  337. Peter Siu

    Urgent question: we got our hands on an 8.33kg piece, and was wondering if the method needs to be modified for such a large piece? No way we can cook it at high heat for 90 minutes?! Would it be better to cut that into half and use the method to cook it that way?

  338. Jeff Ahn

    i’m uploaidng this to pornhub

  339. Brenda Trump

    Lol, get your Fred Flinstone on

  340. Steven Berliner

    John – is there any value in seasoning the meat the night before, wrapping in Saran Wrap, and refrigerating overnight to allow more flavor to be absorbed?

  341. Sock Owe

    I tried this method with a 7 lb trussed venison hind quarter. It was amazing. Venison Prime Rib.😳😃👍🏻

    I guess you could say I’m the Edison 💡 of my venison. 😏

  342. 49100CHP

    First ever YouTube comment here and it is a big thank you to Chef John. Your recipes are always my “go to” when I want to be inspired. I’m a white collar Australian professional, who loves to cook, and I often have 10 to 12 friends over and impress them with your Food. Never lets me down. Final comment, don’t ever change your format. It’s all about the food and not the chef.

  343. neuroflare

    Yummy! Pass me the ketchup!

  344. Joe LaFerriere

    I have done this once and it is an awesome way to cook a hunk of Prime Rib.


    Oh man, my mom got a prime rib roast, seared it, boiled it, and then put it in the oven. I wanted to cry.

  346. wirikuta14

    Best method EVER.

  347. arniebarb123

    It’s honestly sad watching people argue in the comment section of YouTube. Do you literally have nothing better to do lol Get a fucking life ha

  348. redrich2000

    Hi Chef John, I know this video is old, but do you reckon this method would work with a think prime rib steak? I’ve been using the method where you slow roast the steak in the oven and then sear in the pan. But I wonder if this method might not work better.

  349. Papa Q

    Is this beef?

    1. John Michael

      Papa Q prime rib is notoriously beef

  350. Wil Rodriguez

    I did this method for Easter dinner and was perfect. Follow the instructions to the letter and you will have the perfect prime rib.

  351. John Moon

    Your math is all wrong.

  352. Sara Strache

    Just make this for today for Easter and it was amazing!!! So easy and yummy! Hardest part of the receipe was not opening the oven door!!!! I made an eight pound roast and it was just amazing!!!

  353. Antony Ebook

    Best method I’ve tried and it works every time without fail. For any UK viewers, 400 degreess F = around 260 degrees C. Thanks man!

  354. DJ chipou

    Prison Break S05E01

  355. irishbreakfast

    yo I got o.c.d and you missed a spot on the roast with the butter!! its a big, obvious bald spot that just needed one more little swipe of the butter to smooth out and make even. but aaarrrghhhhhh!!! I didn’t see it get fixed! PLEASE tell me you fixed it before it went in the oven!!!!!!

  356. Tarik al-harshan