So, I have to admit, the first time I heard the words “prime rib” I instantly thought of something fancy schmancy. I mean, this dish totally can be fancy but that doesn’t mean it has to be hard to prepare. In fact, I was shocked at how EASY this recipe was and so will you. One of the most important aspects of this recipe, and you’ll see me mention it numerous times, is the use of a meat thermometer.
It is imperative when cooking a prime rib roast. You don’t want the meat to under or overcook as this determines the flavor you are looking for. So, if you don’t have a handy-dandy meat thermometer go git urself one, kid ?
Recipe and photo courtesy of Ree Drummond and Pinterest.
I shall make this prime rib at Christmastime. How about yins? (That’s a Pittsburgh, PA term. This Michigan girl is learnin’ the lingo!) Do you have any special lingo from your neck of the woods? Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Prime rib sounds impressive, and it is. But in this case, impressive doesn’t need to mean complicated or difficult. The best friend you can have when roasting a nice cut of beef is a reliable meat thermometer: it’s the best insurance against overcooking it…which is a tragedy of epic proportions.”
Please, please, please use a meat thermometer to ensure proper cooking times and temperature.
Ingredients
- 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
- 4 Tablespoons Bertolli Olive Oil
- 1/2 cup Morton Kosher Salt
- 4 Tablespoons McCormick Tri-color Peppercorns (or Any Peppercorns)
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 1/2 cup Minced Garlic
Instructions
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 peppercorns 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!
