thepioneerwoman5.0
Prime Rib
For a festive holiday meal, roast Ree Drummond's herb-crusted prime rib. It's tender, juicy, and the perfect main course recipe for Christmas or New Year's Eve.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 500°F. Remove the roast from the refrigerator and let sit at room temperature for ⏱️ 30 minutes to ⏱️ 1 hour.
2
Cut the rib loin in half (roast halves separately for more controlled/even cooking.)
3
Heat a large heavy bottomed skillet over very high heat. Add 2 tablespoons of oil and sear both halves until they're a nice dark golden color. Place the tricolor peppercorns into a bag; use a rolling pin to crush the peppercorns. Strip the leaves from the rosemary and thyme springs. Mix the salt, crushed peppercorns, rosemary leaves, thyme leaves, and garlic.
4
Pour the remaining 4 tablespoons of 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 to ⏱️ 30 minutes, then reduce the heat to 300°F and roast until a meat thermometer registers 125°F for rare/medium rare, 30 to ⏱️ 50 minutes (the roast will continue to cook slightly after removing from the oven). 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*
5
Remove from the oven and let rest at least ⏱️ 20 minutes before slicing.
Nutrition Facts
calories
524 Calories
fat Content
42 g
fiber Content
1 g
sugar Content
0 g
sodium Content
450 mg
protein Content
33 g
trans Fat Content
2 g
cholesterol Content
120 mg
carbohydrate Content
3 g
saturated Fat Content
16 g
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