Prime rib is one of my favorite cuts of meat. I often order it when we go out to eat, if it is on the restaurant’s menu. I had never thought of making it at home until a few years ago when a friend made it for a dinner party. He is a very good cook and he used a recipe off of The Food Network’s website. For some reason cooking prime rib seemed like it should be complicated…well, it isn’t!
About 6 weeks ago I received a beautiful, large rib roast in my box from the food pantry. I popped it in my freezer and then headed to Pinterest to look for ways to cook this 6 pound beauty. I pinned a few recipes and then waited for the right time to create my version of this recipe. We were having our friends over for dinner one Sunday night so that is when I made my version of The Pioneer Woman’s Prime Rib. In her recipe Ree uses things like sprigs of Rosemary & Thyme as well as Tri-colored peppercorns. Since I am all about easy recipes, I just pulled the Rosemary, Thyme and Black Peppercorns out of my spice cabinet.
- 5-7 lb Rib Roast defrosted
- 4 TBS Olive Oil
- 1/2 cup Sea Salt
- 4 TBS Peppercorns
- 1 1/2 tsp Rosemary
- 1 1/2 tsp Thyme
- 1/2 cup minced garlic
- Preheat oven to 500° F
- In a skillet, sear the roast in olive oil over very high heat until it is a nice golden color
- Crush or grind the Peppercorns
- In a bowl mix the Sea Salt, Rosemary, Thyme, Peppercorns and Minced Garlic
- Pour Olive Oil over the roast
- Pour on the rub and pat slightly to get it to stick to the meat.
- Roast for 20-30 minutes at 500°, then reduce heat to 300° and roast for another 20-30 minutes or until meat thermometer registers 125° for rare.
- If you like your roast cooked more, leave it in the oven but keep an eye on the meat thermometer.
- Since the roast will continue to cook once you remove it from the oven, don't let it cook past medium rare in the oven.
- Remove the roast from the oven and let it rest at least 20 minutes before slicing.
In the prep time I included the 20 minutes of "rest time".
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