Pioneer Woman Prime Rib With Rosemary Salt Crust Recipe

This Pioneer Woman Prime Rib With Rosemary Salt Crust is a tender and juicy recipe, which is made with whole boneless rib eye and a fresh rosemary-garlic rub. It’s a restaurant-quality dish, perfect for a holiday dinner, ready in about 1 hour and 20 minutes.

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Pioneer Woman Prime Rib With Rosemary Salt Crust Ingredients

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

How To Make Pioneer Woman Prime Rib With Rosemary Salt Crust

Prep Oven and Roast: Preheat your oven to a very hot 500°F. For more even cooking and better searing, cut the large boneless ribeye in half lengthwise, creating two long roasts.
Sear the Beef: Heat a few tablespoons of olive oil in a large, heavy skillet over high heat. Sear both halves of the roast for 2–3 minutes per side, until a deep brown crust forms all over.
Make the Herb Rub: In a small bowl, combine the tri-color peppercorns, fresh thyme leaves, fresh rosemary leaves, kosher salt, and minced garlic.
Coat the Roast: Rub the seared roasts with a little more olive oil, then press the herb and salt mixture firmly onto all surfaces of the meat, creating a thick crust.
Roast the Prime Rib: Place the roasts on a rack set inside a roasting pan. Roast at 500°F for 20 minutes to set the crust. Then, reduce the oven temperature to 275°F and continue to cook until a meat thermometer inserted into the thickest part of the roast reads 125°F for a perfect medium-rare.
Rest Before Slicing: Transfer the roasts to a cutting board, tent them loosely with foil, and let them rest for at least 15–20 minutes before carving. This is a crucial step for a juicy result.

Pioneer Woman Prime Rib With Rosemary Salt Crust Recipe

Recipe Tips

How do I get a perfect medium-rare prime rib? A meat thermometer is non-negotiable for an expensive cut like this. For a perfect medium-rare, pull the roast from the oven when the internal temperature hits 125°F. The temperature will continue to rise a few degrees as it rests, a process called carryover cooking.
Why is it so important to rest the meat? Resting allows the juices, which have been forced to the center during cooking, to redistribute throughout the entire roast. If you slice it too soon, all that flavorful juice will pour out onto your cutting board, leaving you with dry meat.
Why sear the prime rib before roasting? Searing the meat over high heat creates a deep, brown, caramelized crust through the Maillard reaction. This builds a massive amount of flavor that you can’t achieve through roasting alone.
Why cut the large roast in half? A very large, long rib eye can cook unevenly. Splitting it into two more manageable roasts allows you to get a better sear on all sides and helps them cook more evenly in the oven.

What To Serve With Prime Rib

This showstopper main course is perfect with classic steakhouse sides:

Creamy horseradish sauce
Yorkshire pudding or popovers
Rich mashed potatoes or a potato gratin
Roasted asparagus or creamed spinach

How To Store Prime Rib

Refrigerate: Store leftover sliced prime rib in an airtight container in the refrigerator for up to 4 days. It is delicious served cold or gently reheated. It makes incredible sandwiches.

Prime Rib Nutrition Facts

Calories: 290 kcal
Protein: 35g
Fat: 15g
Carbohydrates: 2g
Sodium: 1500mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is a boneless rib eye the same as a prime rib?

u0022Prime ribu0022 traditionally refers to a bone-in rib roast. A boneless rib eye roast is the same cut of meat, just with the bones removed, making it easier to carve. It delivers the same rich, beefy flavor.

Can I use different herbs in the rub?

Yes. While rosemary and thyme are classic pairings for beef, you could also incorporate sage or marjoram into the rub.

My salt crust is falling off. What did I do wrong?

To help the crust adhere, make sure you pat the roast dry before searing and then rub it with a little olive oil to act as a binder before you firmly press the salt mixture onto the meat.