Prime Rib
Prime Rib is a dairy free side dish. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 68 calories. This recipe serves 12. 13395 people were impressed by this recipe. Head to the store and pick up thyme, rosemary, olive oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. It is brought to you by The Pioneer Woman. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Prime Rib, Prime Rib, and Prime Rib.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 cup Minced Garlic
1/2 cup Kosher Salt
4 Tablespoons Olive Oil
1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
3 sprigs Rosemary
3 sprigs Thyme
4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
Equipment:
kitchen thermometer
oven
rolling pin
Cooking instruction summary:
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.Preheat oven to 500°FCut 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!
Step by step:
1. IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.Preheat oven to 500°F
2. 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.
3. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs.
4. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
5. 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***
6. 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!
Nutrition Information:
covered percent of daily need
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