Description
Hearty prime rib from Pioneer Woman promises a luxurious centerpiece for holiday gatherings. Slow-roasted with herb butter and perfectly seasoned, this classic roast delivers melt-in-your-mouth tenderness that will impress everyone at your table.
Ingredients
Scale
Main Protein:
- 1 whole rib eye roast (boneless or bone-in prime rib), about 6–8 pounds (2.7–3.6 kilograms)
Seasonings and Herbs:
- ½ cup kosher salt
- ½ cup minced garlic
- 4 tablespoons tri-color peppercorns (or any peppercorns of your choice)
- 3 sprigs of rosemary (leaves only)
- 3 sprigs of thyme (leaves only)
Cooking Oil:
- 6 tablespoons olive oil, divided
Instructions
- Remove the rib eye roast from the refrigerator and allow it to temper at ambient temperature for 30 to 60 minutes, promoting even cooking.
- Divide the roast into two equal halves to facilitate uniform heat distribution and more consistent doneness.
- Crush tri-color peppercorns inside a sealed plastic bag using a rolling pin. Carefully strip rosemary and thyme leaves from their stems. Create a fragrant spice mixture by combining kosher salt, crushed peppercorns, fresh herb leaves, and finely minced garlic in a small mixing bowl.
- Heat a large cast-iron skillet over maximum temperature. Drizzle 2 tablespoons olive oil and sear each roast half until a rich golden-brown crust develops, approximately 3 to 4 minutes per side.
- Coat the seared meat with remaining 4 tablespoons olive oil and generously apply the herb-pepper rub, pressing gently to ensure maximum adherence.
- Preheat the oven to 500°F (260°C) and roast the seasoned meat for 20 to 30 minutes, creating a delectable exterior crust.
- Reduce oven temperature to 300°F (150°C) and continue roasting until internal temperature reaches 125°F (52°C) for rare to medium-rare, typically 30 to 50 additional minutes.
- Transfer roast from oven and permit it to rest undisturbed for 20 minutes, allowing internal juices to redistribute and enhance overall tenderness.
- Slice against the meat grain and serve immediately, showcasing the perfectly prepared rib eye roast.
Notes
- Let the roast relax after cooking, covering it for at least 20 minutes to lock in those delicious juices and ensure every slice bursts with flavor.
- Create a light, aromatic seasoning blend using crushed peppercorns, salt, minced garlic, and fresh herbs that will transform the meat’s surface into a mouthwatering crust.
- Start by searing the prime rib in a scorching hot pan with generous olive oil, developing a beautiful golden-brown exterior that seals in rich, deep flavors.
- Adjust your meat quantity based on the number of guests, knowing you can perfectly prepare even a smaller cut using the same expert techniques.
- Grab a reliable meat thermometer to guarantee precise doneness, understanding that the internal temperature continues to rise slightly after removing from heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 574
- Sugar: 0 g
- Sodium: 1,005 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 49 g
- Cholesterol: 150 mg