| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 55 min |
| Yield: | 16 servings |
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
Instructions
- Preheat the oven to 500 degrees F.
- Cut the rib eye in half (roast halves separately for more controlled/even cooking).
- Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
- Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 990 |
| Total Fat | 79 g |
| Saturated Fat | 33 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 68 g |
| Cholesterol | 250 mg |
| Sodium | 921 mg |
Reviews
I didn’t follow the cooking instructions, did it my fool-proof way but I did use the “crust” recipe. Very tasty and got many compliments at Christmas dinner. I did cut the salt down quite a bit otherwise I will definitely make my prime rib roast this way again.
Love it, we do it every year. About 20 minutes *per pound* the recipe should say. Make sure to keep salt crust from falling into the drippings and you have a great gravy base — also we pull it at 113 degrees and it raises to about 123-125 over the next 15 to 20 minutes, which is perfect for us. We like ours rare. Yes, we understand this is below FDA standards.
Knock the entire crust off into the sink and scrape the excess salt off before slicing.
I have used this recipe multiple times always turns out great
Thumbs up to you pioneer woman! Very tasty indeed,
Nicely done. I’m just gonna send it to all of my Friends and family.
Have nice day 😉
Nicely done. I’m just gonna send it to all of my Friends and family.
Have nice day 😉
Very good. I used this recipe this Easter. One recommendation is to use half the suggested salt that this recipe calls for…
I truly enjoyed this recipe. I’ve used it a few times. Never goes wrong and can adjust it based on the size of the roast.
This was a winner! Decided to make prime rib for Christmas dinner 2020, and this recipe sounded delicious. It did not disappoint!! The only change to the recipe, like so many others have pointed out, the cooking time is not correct. I simply used a meat thermometer until the roast reached 130 degrees. My family likes medium rare, over rare. Let it rest for about 30 minutes, and oh my. Perfection!!
Delicious! We make this every year for Christmas Eve dinner.
One star because I normally like Ree’s recipes. The only thing this recipe has in common with a Ranch, is a beautiful piece of meet and a Salt lick. Ruined.
At 54 this was only 2nd time I have tried Prime Ribeye
1st time was a disaster!
Followed recipe and added notes from reviews and it was perfect. 500 for 20 min then 300 for almost an hour. Need to cut salt back a bit next time. Told husband that a prime rib is on butcher list from here out when we have yearling a year processed.
Great recipe!!❤