• Preheat the oven to 450°F
• Prepare the Prime Rib. Rub the prime rib with the butter, ground pepper, Herb de Provence, and season generously with salt, just as in the original recipe.
• Sear the Rib. Place the prime rib on a roasting rack or in a roasting pan. Roast uncovered for 15–20 minutes at 450°F to develop a nice outer crust.
• Slow Roast. Reduce the oven temperature to 350°F. Cover the prime rib loosely with foil to prevent over-browning and continue baking until fully cooked.
• Cook Until Well Done. Insert a meat thermometer into the thickest part of the roast and cook until it reaches an internal temperature of 160°F.
• Rest the Meat. Remove the prime rib from the oven and let it rest, covered loosely with foil, for 15–20 minutes before slicing.

For a Perfect Medium Rare Roast

• Preheat the oven to 500°F
• Place the prime rib on a roasting rack or in a roasting pan and roast uncovered for 20–30 minutes, depending on the size of the roast, to develop a flavorful crust.
• After the initial roasting time, turn the oven off. Do not open the oven door. Leave the prime rib inside the closed oven for 2 hours, allowing it to finish cooking gently using the retained heat.
• After 2 hours, remove the prime rib from the oven. Slice and serve. This method produces a perfect medium-rare prime rib.
• Do not open the oven door during the resting period, as heat loss will affect the final doneness.