4 star :: use math to calculate the correct cooking time.
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Use Chef John's easy "mathematical method," and you'll get the best prime rib, cooked to a perfect medium rare, every time. My only complaint is that the timing was slightly off and add an extra 10 minutes to get the center to medium rare. we had. 9 lb prime rib FYI.
You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. See? That's all it takes to make foolproof prime rib cooked to a perfect pink that's somewhere just a shade under medium rare. Just make sure you're starting with a prime rib that has been brought to room temperature! This is critical in order for the math to work!
Ingredients
1 (4 pound) prime rib roast
¼ cup unsalted butter or avocado oil is better
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence (double)
kosher salt to taste (lots-double)