The Pioneer Woman Tasty Kitchen
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Prime Rib

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Gorgeous and flavorful roast beef for your Christmas dinner

Ingredients

  • 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
  • 4 Tablespoons Olive Oil
  • ½ cups Kosher Salt
  • 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
  • 3 sprigs Rosemary
  • 3 sprigs Thyme
  • ½ cups Minced Garlic

Preparation

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)

Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20 minutes before slicing.

NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You’ll wind up with one prime rib instead of two!

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4 Reviews

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Nancy on 12.27.2013

Made this for Christmas Eve 2013 – bought a vacuum sealed roast on Friday at Costco – it was huge – 18.3 lbs! Cooked it according to Ree’s directions – OMG, so so yummy. Definitely easy and a keeper! The Yorkshire pudding was also wonderful and poofed beautifully!

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terrilw on 2.10.2012

This turned out great. I’d never cooked prime rib before and these directions made it easy. I did cook it for about 20 extra minutes because we don’t like rare meat. It was delicious served with a creamy horseradish sauce.

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janette995 on 12.27.2011

I made this last night for a family dinner the day after Christmas. It was absolutely delicious. I’m usually not a prime rib fan (my husband always eats it barely warm while I like medium-medium rare) but this may have changed my mind. The salt, pepper and herb crust was amazing. One diner said they thought it was almost as good as the meat itself! Mine took longer to reach medium rare (we took it out right before 130) and we still had a good amount of red in the middle. Just allow flexibility in your cooking time. With a salad, apps and potatoes, we had about 13 lbs and served 12 adults and a couple adventurous kids.

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mnheather on 12.26.2011

Can’t review the cooking method as we grilled our roast, but all agreed the flavor was fantastic. Used most of the recipe on a 7lb roast, worried it would be too salty but it was prefect.

Can’t wait to try it in the oven too!

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