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Posted (edited)

Take out of refrigerator at least 3 hrs prior to cooking to get to room temperature  as well as the butter to soften, I mix 3 sticks of butter with a generous amount of kosher salt and two jars of herbs de Provence ( more of these if the rib is bigger),  paste it all over the prime rib, placed in a pre heated oven uncovered at 500* 5 minutes per pound don't round off the weight, then when that time is up in my case was 45 minutes turn the oven off and don't open the oven at all for 2 hours, comes out perfect every single time, I also use a thermometer to make sure of internal temperature,  127* seems to be a happy number, the ends are more cooked for my one daughter, center is more closer  to rare for me and the remaining medium rare for my oldest daughter,  wife, and others 

Edited by BHC

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