Pioneer Woman’s Prime Rib With Rosemary Salt Crust is made with whole boneless rib eye, olive oil, tri-color peppercorns, fresh thyme, kosher salt, and garlic, roasted in 55 minutes to perfection!
Try More Pioneer Woman Recipes:
- Pioneer Woman Ham And Cheese Loaf
- Pioneer Woman Italian Wedding Casserole
- Pioneer Woman Thai Beef With Peppers
🤎 Why You’ll Love This Prime Rib With Rosemary Salt Crust Recipe:
- Delight in the savory blend of rosemary, thyme, and garlic enhancing the rich flavor.
- Experience the perfect balance of tender meat with a crispy, seasoned crust.
- Impress guests with a visually stunning presentation, ideal for special occasions.
- Enjoy leftovers transformed into delicious sandwiches or salads for an extra treat.
❓ What Is Pioneer Woman’s Prime Rib With Rosemary Salt Crust Recipe?
Pioneer Woman’s Prime Rib With Rosemary Salt Crust is a flavorful dish coated in a savory mixture of crushed peppercorns, garlic, rosemary, thyme, and kosher salt, then roasted to juicy perfection.
🥩 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
- Set the oven to 500 degrees Fahrenheit.
- Slit the rib eye lengthwise, and roast the two halves separately for more precise and even cooking.
- Place a large skillet over high heat and add a little oil. Sear the rib eye halves for 2–3 minutes on each side, or until they become a nice dark golden color.
- In a plastic bag, crush the peppercorns with a rolling pin. Remove the rosemary and thyme leaves and shred them.
- Combine crushed peppercorns, garlic, rosemary, and thyme with the salt. Coat the rib eye with olive oil and then add the rub mixture. Pat gently to ensure it sticks to the meat.
- Roast for 20 minutes, then lower the heat to 275 degrees F and continue roasting for an additional 20 minutes, or until a meat thermometer registers 125 for rare/medium-rare.
- Take it out of the oven and let it cool for 15 to 20 minutes before cutting it.
đź’ Recipe Tips
- For even cooking, roast the rib eye halves separately after slitting lengthwise.
- Ensure a golden crust by searing the rib eye halves before applying the herb and salt rub.
- Pat the rub mixture gently onto the meat to ensure it adheres properly.
- Use a meat thermometer to achieve the desired level of doneness.
🍛 What To Serve With Prime Rib With Rosemary Salt Crust?
Serve Prime Rib With Rosemary Salt Crust with Marinated Mozzarella Balls, Spinach Strawberry Salad, Whiskey Carrots, Tennessee Onions, Chipotle Salsa, Focaccia Bread, and Bagel Bombs.
🎚 How To Store Leftovers Prime Rib With Rosemary Salt Crust?
- In The Fridge: Keep leftover prime rib with rosemary salt crust in an airtight container in the refrigerator for 3 to 5 days.
- In The Freezer: Freeze leftover prime rib with rosemary salt crust in freezer-safe bags or containers for up to 3 months.
🥵 How To Reheat Leftovers Prime Rib With Rosemary Salt Crust?
- Oven: Place leftover prime rib with rosemary salt crust on a baking sheet covered with foil and reheat in a preheated oven at 250°F for about 10 minutes.
- Stove: Heat leftover prime rib with rosemary salt crust in a skillet over medium heat for 3 to 6 minutes, adding a splash of beef broth or water to prevent drying out.
- Microwave: Throw leftover prime rib with rosemary salt crust on a microwave-safe plate covered with a damp paper towel and heat on HIGH for 1 to 2 minutes until warmed through.
FAQs
Why did my prime rib with rosemary salt crust turn out dry?
Your prime rib may have been rested adequately, leading to moisture loss and resulting in dryness.
Should I salt my prime rib roast the night before?
Yes, salt the prime rib roast the day before, leaving it uncovered in the fridge overnight for optimal flavor absorption.
Why is my prime rib with rosemary salt crust chewy?
Your prime rib may be chewy if overcooked; ensure proper temperature and rest time for optimal tenderness.
How do you know when prime rib with rosemary salt crust is done?
To know when prime rib with rosemary salt crust is done, use a meat thermometer; for medium-rare, aim for 125°F internal temperature.
Try More Pioneer Woman Recipes:
Pioneer Woman Prime Rib With Rosemary Salt Crust Nutrition Facts
Amount Per Serving
- Calories 290
- Total Fat 23g
- Saturated Fat 9.3g
- Cholesterol 71mg
- Sodium 54mg
- Potassium 275.4mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Protein 19g
Pioneer Woman Prime Rib With Rosemary Salt Crust
Description
Pioneer Woman’s Prime Rib With Rosemary Salt Crust is made with whole boneless rib eye, olive oil, tri-color peppercorns, fresh thyme, kosher salt, and garlic, roasted in 55 minutes to perfection!
Ingredients
Instructions
- Set the oven to 500 degrees Fahrenheit.
- Slit the rib eye lengthwise, and roast the two halves separately for more precise and even cooking.
- Place a large skillet over high heat and add a little oil. Sear the rib eye halves for 2–3 minutes on each side, or until they become a nice dark golden color.
- In a plastic bag, crush the peppercorns with a rolling pin. Remove the rosemary and thyme leaves and shred them.
- Combine crushed peppercorns, garlic, rosemary, and thyme with the salt. Coat the rib eye with olive oil and then add the rub mixture. Pat gently to ensure it sticks to the meat.
- Roast for 20 minutes, then lower the heat to 275 degrees F and continue roasting for an additional 20 minutes, or until a meat thermometer registers 125 for rare/medium-rare.
- Take it out of the oven and let it cool for 15 to 20 minutes before cutting it.
Notes
- For even cooking, roast the rib eye halves separately after slitting lengthwise.
Ensure a golden crust by searing the rib eye halves before applying the herb and salt rub.
Pat the rub mixture gently onto the meat to ensure it adheres properly.
Use a meat thermometer to achieve the desired level of doneness.